If you’re craving a meal that’s equal parts sweet, savory, and irresistible, you’re about to fall in love with this Teriyaki Chicken with Pineapple Recipe. Juicy chicken pieces are glazed in a glossy homemade teriyaki sauce and tossed with tangy pineapple chunks, creating a symphony of flavors that dance across your palate. This dish is the ultimate weeknight dinner hero: quick, vibrant, and certain to disappear from the table in minutes. Whether you serve it with rice, noodles, or straight from the skillet, it’s a burst of tropical sunshine in every bite.

Teriyaki Chicken with Pineapple Recipe - Recipe Image

Ingredients You’ll Need

What makes this Teriyaki Chicken with Pineapple Recipe truly shine is the harmony of simple, everyday ingredients. Each component brings something special, from tenderness and flavor to a pop of bright color, so don’t skip a thing!

Chicken Thighs or Breasts: Bite-sized pieces ensure quick, even cooking and soak up all that delicious sauce.
Vegetable Oil: Just enough to give your chicken a beautiful golden sear without overpowering flavors.
Pineapple Chunks: Fresh or canned, these add a juicy, tangy sweetness that brightens the entire dish.
Low-Sodium Soy Sauce: The savory backbone of your teriyaki sauce—choose low-sodium to keep things balanced.
Pineapple Juice: Reserved from your canned pineapple or squeezed from fresh, it infuses the sauce with tropical zest.
Brown Sugar: Brings a deep, caramel-like sweetness that melds perfectly with the soy and pineapple.
Honey: Adds a silky sweetness and helps the sauce cling beautifully to every piece of chicken.
Rice Vinegar: A splash of gentle acidity to brighten and balance the flavors.
Garlic: Freshly minced for a punch of aromatic flavor that grounds the sauce.
Fresh Grated Ginger: Zippy and warming, it gives the sauce a subtle, spicy kick.
Cornstarch Slurry: Just two teaspoons mixed with water makes the sauce luxuriously thick and glossy.
Chopped Green Onions: A sprinkle at the end for freshness, color, and a mild onion bite.
Sesame Seeds (optional): For a nutty crunch and classic teriyaki finish—totally optional but highly recommended!

How to Make Teriyaki Chicken with Pineapple Recipe

Step 1: Whisk Up the Teriyaki Sauce

Start by mixing together your soy sauce, pineapple juice, brown sugar, honey, rice vinegar, minced garlic, and ginger in a small bowl. This homemade sauce is the heart of the Teriyaki Chicken with Pineapple Recipe, delivering that signature blend of savory, sweet, and tangy notes. Prepping it now makes cooking a breeze later!

Step 2: Sear the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add your chicken pieces in a single layer and cook for about 5 to 6 minutes, turning occasionally, until they’re golden and cooked through. This step locks in the juices and gives your chicken an irresistible crust.

Step 3: Make the Sauce and Thicken

Once the chicken is cooked, transfer it to a plate. In the same skillet, pour in your prepared teriyaki sauce. Bring it to a gentle simmer, then stir in the cornstarch slurry. Watch as the sauce thickens into a glossy glaze—it only takes 2 to 3 minutes!

Step 4: Add Chicken and Pineapple

Return the chicken to the skillet and add your pineapple chunks. Toss everything together so each piece is generously coated in that luscious sauce. Let it all heat through for another couple of minutes, so the flavors meld and the pineapple gets a little warm and juicy.

Step 5: Serve and Garnish

Turn off the heat and get ready to serve! Pile your Teriyaki Chicken with Pineapple Recipe over a bed of steamed rice or noodles. Don’t forget to scatter chopped green onions and a sprinkle of sesame seeds for that final, flavor-packed flourish.

How to Serve Teriyaki Chicken with Pineapple Recipe

Garnishes

A finishing touch takes this Teriyaki Chicken with Pineapple Recipe from good to unforgettable. Bright green onions add a fresh, crisp bite, while sesame seeds contribute subtle nuttiness and visual flair. For a touch of heat, you can even toss on a few red chili flakes or a drizzle of sriracha.

Side Dishes

This dish pairs beautifully with fluffy jasmine rice or a bowl of tender rice noodles, both of which soak up every drop of that glossy sauce. For a boost of color and nutrients, try serving it alongside steamed broccoli, snap peas, or a quick stir-fried veggie medley.

Creative Ways to Present

If you’re feeling playful, serve your Teriyaki Chicken with Pineapple Recipe in hollowed pineapple halves for a show-stopping presentation at parties or family dinners. Or, skewer the chicken and pineapple chunks, brush with extra sauce, and grill for a tropical twist on kebabs!

Make Ahead and Storage

Storing Leftovers

Leftover Teriyaki Chicken with Pineapple Recipe keeps beautifully in the fridge. Store it in an airtight container, and it’ll stay fresh and flavorful for up to three days. The flavors actually deepen overnight, making for a fantastic lunch the next day.

Freezing

You can absolutely freeze this dish! Portion the cooled chicken and pineapple into freezer-safe bags or containers, removing as much air as possible. It will keep for up to two months—just thaw overnight in the fridge before reheating.

Reheating

For best results, reheat your Teriyaki Chicken with Pineapple Recipe gently in a skillet over medium heat, adding a splash of water if the sauce needs loosening. You can also microwave individual portions, stirring halfway through to ensure even heating.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both chicken breasts and thighs work well in this Teriyaki Chicken with Pineapple Recipe. Thighs are juicier, but breasts are leaner and equally delicious—just be careful not to overcook them.

What if I don’t have fresh pineapple?

No worries—canned pineapple works perfectly. Just be sure to drain the chunks well and reserve some juice for the sauce. The sweetness and texture are just right for this recipe.

Can I make this dish gluten-free?

Yes! Simply swap the soy sauce for a gluten-free alternative like tamari or coconut aminos. Double-check your other ingredients and enjoy a gluten-friendly Teriyaki Chicken with Pineapple Recipe.

Is it possible to make this vegetarian?

Definitely. Swap out the chicken for firm tofu or even tempeh. Prepare them the same way, and you’ll have a plant-based version that’s just as satisfying and flavorful.

How spicy is this recipe?

The Teriyaki Chicken with Pineapple Recipe is naturally sweet and savory with no heat. If you like a little kick, simply add chili flakes or a splash of your favorite hot sauce while cooking or as a garnish.

Final Thoughts

I hope you’re inspired to whip up this Teriyaki Chicken with Pineapple Recipe soon—it’s a true crowd-pleaser that brings big flavor with minimal fuss. Whether you’re cooking for family or friends, this dish is guaranteed to brighten any dinner table. Give it a try and watch everyone come back for seconds!

Teriyaki Chicken with Pineapple Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Teriyaki Chicken with Pineapple recipe offers a perfect balance of sweet and savory flavors with tender chicken pieces glazed in a homemade teriyaki sauce, accented by juicy pineapple chunks for a refreshing twist. Ideal for a quick and flavorful weeknight dinner, it’s easy to prepare and delicious served over rice or noodles.

Ingredients

Scale

Chicken and Marinade

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon vegetable oil

Teriyaki Sauce

1/2 cup low-sodium soy sauce
1/4 cup pineapple juice (reserved from canned pineapple or fresh)
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)

Add-ins and Garnish

1 cup pineapple chunks (fresh or canned, drained)
2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
2 tablespoons chopped green onions (for garnish)
1 teaspoon sesame seeds (optional)

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Instructions

Prepare the Teriyaki Sauce: In a small bowl, whisk together low-sodium soy sauce, pineapple juice, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until well combined. Set this mixture aside.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken pieces and cook for 5 to 6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Simmer the Sauce: Using the same skillet, pour in the prepared teriyaki sauce mixture. Bring it to a gentle simmer over medium heat. Stir in the cornstarch slurry and continue to simmer for 2 to 3 minutes, allowing the sauce to thicken and become glossy.
Combine Chicken and Pineapple: Return the cooked chicken pieces back to the skillet along with the drained pineapple chunks. Toss everything together so the chicken and pineapple are coated evenly with the thickened sauce. Heat for another 2 minutes to ensure everything is warmed through.
Serve and Garnish: Serve the teriyaki chicken hot over steamed rice or noodles. Garnish with chopped green onions and sprinkle sesame seeds on top if desired for an extra touch of flavor and texture.

Notes

This dish pairs perfectly with steamed jasmine rice or stir-fried vegetables to complete the meal.
For a vegetarian alternative, replace chicken with firm tofu, and for a seafood variation, swap in shrimp.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.
Use gluten-free soy sauce to make this recipe gluten-friendly.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired