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
Scale
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.
