Teriyaki Chicken Pineapple

katya bou

Teriyaki Chicken Pineapple

A vibrant escape to tropical paradise with a sweet and savory flavor balance, ideal for quick meals and special occasions.

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Prep Time 40

Cook Time 20

Marinating Time 30

Total Time 1

Servings: 4 servings

Course: dinner, Main Course

Cuisine: Asian, Fusion

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Chicken

2 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces

Pineapple

1 large fresh pineapple peeled, cored, and cut into 1-inch chunks
2 cans pineapple chunks in juice 20 oz each, drained, alternative to fresh

Sauce Ingredients

1/2 cup soy sauce low sodium preferred
1/4 cup brown sugar or honey for low sugar alternative
2 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic minced
1 tbsp fresh ginger grated
1 tbsp cornstarch mixed with 2 tbsp cold water for slurry, optional

Vegetables (Optional)

1 red bell pepper red bell pepper deseeded and cut into 1-inch pieces

Garnish

green onions sliced
sesame seeds for garnish

Serving

cooked white or brown rice for serving

Equipment

Skillet or Wok
- Mixing bowls
measuring cups,
- Measuring spoons
- Whisk
Knife
cutting board,

Method

Pat chicken pieces dry and cut into uniform 1-inch pieces. Place in a medium bowl.
Whisk together soy sauce, brown sugar or honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make teriyaki sauce.
Pour half the sauce over the chicken, toss to coat evenly, cover and marinate in refrigerator for at least 30 minutes (up to 4 hours for deeper flavor). Reserve remaining sauce.
Prepare pineapple by peeling, coring, and cutting into 1-inch chunks. Cut bell peppers similarly if using.
Heat a skillet or wok over medium-high heat with a bit of oil. Cook chicken in batches for 3-4 minutes per side until golden and cooked through. Remove and set aside.
Add pineapple and bell peppers to skillet. Cook 3-5 minutes until pineapple caramelizes and peppers are tender-crisp.
Return chicken to skillet with pineapple and peppers. Pour in remaining teriyaki sauce and bring to simmer.
Optional: Whisk cornstarch with cold water to make slurry. Slowly add to simmering sauce, stirring continuously until thickened, about 1-2 minutes.
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked white or brown rice.

Notes

Adjust sweetness with brown sugar or honey to taste. Use tamari for gluten-free option. Try grilling chicken and pineapple on skewers for smoky flavor. Add vegetables like broccoli or snap peas for more nutrition.