Teriyaki Pineapple Chicken

This Teriyaki Pineapple Chicken is sweet, savory, and bursting with juicy pineapple, tender chicken, and a glossy homemade teriyaki sauce. It’s a quick and flavorful meal that’s perfect for busy weeknights.

Ingredients

For the Chicken

• 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• Salt and black pepper, to taste

For the Teriyaki Sauce

• ½ cup (120 ml) low-sodium soy sauce
• ¼ cup (60 ml) pineapple juice
• 3 tbsp honey or brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp water

Vegetables

• 2 cups pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, sliced

Garnish

• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a small bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, garlic, and ginger.
2. In a separate bowl, mix the cornstarch with the water to make a slurry.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Season the chicken with salt and pepper, then cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
5. Add the onion and bell peppers, and cook for 3–4 minutes until just tender.
6. Stir in the pineapple chunks.
7. Pour the teriyaki sauce into the skillet and bring it to a gentle simmer.
8. Stir in the cornstarch slurry and cook for 2–3 minutes, until the sauce thickens and coats the chicken.
9. Sprinkle with green onions and sesame seeds before serving.

Tips

• Chicken thighs stay especially juicy, but chicken breasts work well too.
• Fresh pineapple adds the brightest flavor.
• Add broccoli, snap peas, or carrots for extra vegetables.
• For a spicy twist, stir in a pinch of red pepper flakes or a drizzle of sriracha.

Serving Suggestions

• Steamed jasmine rice
• Brown rice
• Fried rice
• Lo mein noodles
• Steamed broccoli
• Cauliflower rice

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 380 calories per serving