If you’re craving a dish that bursts with flavor and feels like a tropical vacation on a plate, then this Teriyaki Chicken with Pineapple Recipe is your new best friend. It perfectly balances the savory richness of soy and garlic with the sweet, juicy punch of pineapple, all tied together in a glossy, addictive sauce. Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this recipe brings that perfect harmony of tangy and sweet, with tender chicken that soaks up every drop of the luscious teriyaki glaze. It’s straightforward to prepare and packed with fresh, vibrant ingredients that make your dinner table come alive.
Ingredients You’ll Need
Getting started is easier than you think — each ingredient plays a vital role, from the salty depth of soy sauce to the brightness of pineapple, creating layers of flavor and texture that make this dish shine.
- 4 boneless, skinless chicken breasts: The star protein that absorbs the rich sauce beautifully.
- 1 tablespoon olive oil: For perfect searing and locking in juicy flavor.
- Salt and pepper, to taste: Simple seasoning that enhances the chicken’s natural taste.
- 1/2 cup soy sauce: Adds that unmistakable umami foundation to the sauce.
- 1/4 cup honey: A natural sweetener that balances salty and tangy notes.
- 1/4 cup brown sugar: Deepens sweetness while adding a hint of molasses flavor.
- 1/4 cup rice vinegar (or apple cider vinegar): Brings a pleasant acidity to lift the sauce.
- 2 tablespoons sesame oil: Infuses the dish with a warm, nutty aroma.
- 2 garlic cloves, minced: Delivers pungent, savory bursts of flavor.
- 1 teaspoon grated ginger: Adds a zingy freshness that brightens every bite.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: The magic behind a perfectly thickened glaze.
- 1 1/2 cups pineapple chunks (fresh or canned): Offers juicy sweetness and a pop of tropical color.
- Fresh cilantro (for garnish, optional): Adds a fresh, herbaceous touch to finish the dish.
- 2 cups cooked white or jasmine rice: The comforting bed for soaking up all that delicious sauce.
How to Make Teriyaki Chicken with Pineapple Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large skillet over medium heat. Season your chicken breasts generously with salt and pepper, then place them in the hot pan. Cook each side for about 6 to 8 minutes until the chicken is golden brown and cooked through — the internal temperature should reach 165°F or 74°C. Once done, remove the chicken and let it rest; this helps keep the juices locked inside for moist, tender meat.
Step 2: Make the Teriyaki Sauce
While the chicken rests, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a medium saucepan. Warm this mixture over medium heat, stirring occasionally so that the sugars dissolve completely and all the flavors blend into a harmonious sauce.
Step 3: Thicken the Sauce
To give the sauce that glossy, clingy consistency, slowly add the cornstarch slurry (cornstarch mixed with water) while stirring constantly. Continue cooking for another 2 to 3 minutes until you notice the sauce thickening just right — thick enough to coat the back of a spoon beautifully.
Step 4: Glaze the Chicken
Slice your rested chicken into strips and return them to the skillet. Pour the freshly thickened teriyaki sauce over the chicken pieces, tossing or stirring gently to make sure every bite is drenched in flavor. Let the chicken simmer in the sauce for 2 to 3 minutes so the flavors meld perfectly.
Step 5: Prepare the Pineapple
If you’re using fresh pineapple, cut it into bite-sized chunks; canned pineapple can be drained and used as is. For an extra layer of flavor, toss the pineapple chunks quickly in the same pan used for the chicken, allowing them to caramelize slightly and soak up any lingering sauce.
Step 6: Serve Your Teriyaki Chicken with Pineapple Recipe
Plate your chicken strips on a fluffy bed of white or jasmine rice, add the juicy pineapple chunks on the side, and if you like, sprinkle some fresh cilantro over the top for a pop of green freshness. This presentation makes every forkful a tropical delight.
How to Serve Teriyaki Chicken with Pineapple Recipe
Garnishes
Add a handful of chopped fresh cilantro for a bright herbal contrast, or sprinkle toasted sesame seeds for extra crunch and visual appeal. Some thinly sliced green onions also work wonders to brighten the flavors and add a crisp bite.
Side Dishes
This dish pairs beautifully with simple steamed vegetables like broccoli or snap peas, which add a fresh crunch that balances the softness of the chicken and rice. A crisp Asian cucumber salad or a light carrot slaw also complements the sweet-and-savory notes perfectly.
Creative Ways to Present
Serve your Teriyaki Chicken with Pineapple Recipe in a pineapple boat for a fun, eye-catching centerpiece. Alternatively, skewer chicken and pineapple chunks for kabob-style bites. Wrap the chicken and pineapple in lettuce leaves for a hand-held treat that’s perfect for casual meals.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before transferring them into an airtight container. Stored in the fridge, your teriyaki chicken with pineapple will stay fresh for up to 3 days, making it a convenient and delicious option for next-day meals.
Freezing
You can freeze portions of the cooked chicken and sauce in freezer-safe containers or bags for up to 2 months. Be sure to leave some room for expansion and thaw overnight in the fridge before reheating to preserve flavor and texture.
Reheating
When reheating, warm your leftovers gently over medium-low heat on the stove or microwave in 30-second intervals, stirring occasionally. Adding a splash of water or a little extra soy sauce can help revive the moisture and keep the chicken from drying out.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicy and flavorful, and they work wonderfully in this Teriyaki Chicken with Pineapple Recipe. Just adjust the cooking time slightly to ensure they’re cooked through.
Is it better to use fresh or canned pineapple?
Both fresh and canned pineapple work well. Fresh pineapple offers a brighter, juicy zing, while canned pineapple adds sweetness and convenience. Lightly sautéing either will enhance their flavor in the dish.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free soy sauce or tamari instead of regular soy sauce to keep the dish gluten-free without sacrificing flavor.
How thick should the teriyaki sauce be?
The sauce should be thick enough to coat the chicken nicely but not so thick that it becomes gloopy. Aim for a smooth, glossy glaze that clings well and enhances every bite.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, apple cider vinegar is a great substitute, offering a similar mild acidity that brightens the sauce beautifully.
Final Thoughts
This Teriyaki Chicken with Pineapple Recipe is one of those dishes that feels like a warm hug — familiar, vibrant, and utterly satisfying. Once you master it, you’ll find so many reasons to come back to it, whether for a cozy family meal or sharing with friends. Give it a try, and let those sweet and savory flavors bring a little sunshine to your table.
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Teriyaki Chicken with Pineapple Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Description
This Teriyaki Chicken with Pineapple recipe offers a deliciously sweet and savory meal ready in just 30 minutes. Tender chicken breasts are cooked to perfection and coated in a homemade teriyaki sauce made with soy sauce, honey, brown sugar, and ginger, then paired with fresh or canned pineapple for a burst of tropical flavor. Served over steamed jasmine or white rice, it’s a perfect weeknight dinner that brings the taste of Asia to your table.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar (or apple cider vinegar)
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Pineapple and Garnish
- 1 1/2 cups pineapple chunks (fresh or canned)
- Fresh cilantro (for garnish, optional)
To Serve
- 2 cups cooked white or jasmine rice
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-8 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Make the Teriyaki Sauce: In a medium saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
- Thicken the Sauce: In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir the slurry into the teriyaki sauce and continue cooking for 2-3 minutes until the sauce thickens.
- Glaze the Chicken: Slice the cooked chicken into strips and return it to the skillet. Pour the teriyaki sauce over the chicken, tossing it to coat evenly. Cook for an additional 2-3 minutes to allow the chicken to absorb the sauce.
- Prepare the Pineapple: If using fresh pineapple, chop it into bite-sized chunks. If using canned pineapple, drain the juice and use the chunks directly. Optionally, lightly sauté the pineapple in the same pan used for the chicken to enhance flavor.
- Serve: Serve the teriyaki chicken slices over a bed of cooked jasmine or white rice. Add pineapple chunks on the side and garnish with fresh cilantro, if desired.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier option.
- If you prefer a spicier sauce, add some crushed red pepper flakes while cooking the sauce.
- Using fresh ginger and garlic enhances the flavor more than powdered substitutes.
- The pineapple can be grilled or sautéed for a caramelized taste.
- Ensure the chicken is cooked to the proper internal temperature to avoid undercooking.
