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)
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
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 15g
- Sodium: 640mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 90mg
