Teriyaki Pineapple Chicken

This Teriyaki Pineapple Chicken is sweet, savory, and packed with juicy chicken, tender pineapple, and colorful vegetables coated in a homemade teriyaki sauce. It’s an easy, restaurant-style meal that’s perfect for busy weeknights.

Ingredients

For the Chicken

1½ lb (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
Salt and black pepper, to taste

Vegetables

2 cups fresh pineapple chunks
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, sliced
2 cloves garlic, minced

Teriyaki Sauce

½ cup low-sodium soy sauce
¼ cup honey
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water

Garnish

Sesame seeds
Sliced green onions

Instructions

In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, ginger, sesame oil, cornstarch, and water. Set aside.
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken lightly with salt and pepper, then cook for 6–8 minutes, stirring occasionally, until browned and nearly cooked through.
Add the onion, bell peppers, and garlic. Cook for 3–4 minutes until the vegetables are crisp-tender.
Stir in the pineapple chunks and cook for 2 minutes.
Pour the teriyaki sauce into the skillet and stir well to coat everything evenly.
Simmer for 2–3 minutes, until the sauce thickens and the chicken reaches an internal temperature of 165°F (74°C).
Remove from the heat and garnish with sesame seeds and sliced green onions.

Cooking Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 4

Tips

Chicken thighs stay especially juicy, but chicken breasts work just as well.
Fresh pineapple adds the best flavor, though canned pineapple chunks (drained) are a convenient alternative.
Add broccoli, snap peas, carrots, or zucchini for extra vegetables.
Serve over steamed jasmine rice, brown rice, noodles, or cauliflower rice.
For a spicy kick, stir in a teaspoon of sriracha or a pinch of red pepper flakes.