Go Back

Pineapple Teriyaki Chicken - Sweet, Savory, and Weeknight-Friendly

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 tablespoon neutral oil (canola, avocado, or grapeseed)
  • 1 cup pineapple chunks (fresh or canned; if canned, use juice-packed)
  • 1 small red bell pepper, sliced (optional but recommended)
  • 2 green onions, thinly sliced (plus more for garnish)
  • 1 teaspoon sesame seeds (for garnish)
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup pineapple juice (from the can or fresh)
  • 3 tablespoons brown sugar (light or dark)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (optional for extra gloss)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 teaspoon toasted sesame oil (for finish)
  • Pinch of red pepper flakes (optional for heat)

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. This helps it sear instead of steam. Season lightly with salt and pepper.
  2. Make the sauce base: In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, honey, garlic, ginger, and red pepper flakes if using. Set aside. Stir the cornstarch and water in a separate cup to make a slurry.
  3. Sear the chicken: Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, undisturbed, for 2-3 minutes to get some color. Stir and cook another 3-4 minutes until mostly cooked through.
  4. Add veggies and pineapple: Toss in the red bell pepper and pineapple chunks. Cook 2 minutes to soften the pepper and lightly caramelize the pineapple edges.
  5. Build the teriyaki: Pour in the sauce base. Bring to a gentle simmer, then stir in the cornstarch slurry. The sauce will thicken within 1-2 minutes. If it gets too thick, add a splash of water or extra pineapple juice.
  6. Finish and brighten: Stir in the sesame oil and most of the green onions. Taste and adjust salt, sweetness, or acidity. More soy for salt, more pineapple juice or a squeeze of lime for brightness, and a touch more honey if you prefer sweeter.
  7. Serve: Spoon over warm rice and top with remaining green onions and sesame seeds. Add steamed broccoli on the side for a complete plate.