Description
This Teriyaki Chicken with Pineapple is a delightful blend of sweet and savory flavors featuring tender boneless chicken thighs cooked in a homemade teriyaki sauce enriched with pineapple chunks. Perfectly paired with steamed white rice and garnished with green onions and sesame seeds, this Asian-inspired main course is quick to prepare and offers a vibrant, colorful meal that balances tangy fruitiness with rich, umami notes.
Ingredients
Scale
Protein and Vegetables
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup canned pineapple chunks (reserve juice)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice (from can)
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Cooking
- 1 tablespoon vegetable oil
- Cooked white rice, for serving
Instructions
- Prepare the Sauce: In a bowl, whisk together the low-sodium soy sauce, reserved pineapple juice, brown sugar, rice vinegar, honey, minced garlic, and grated fresh ginger until fully combined to form the teriyaki sauce base.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the bite-sized chicken thigh pieces, cooking and stirring occasionally, until they are browned and cooked through, approximately 6 to 8 minutes.
- Add Teriyaki Sauce and Pineapple: Pour the prepared teriyaki sauce over the cooked chicken in the skillet and bring it to a gentle simmer. Stir in the pineapple chunks and allow everything to cook together for 2 to 3 minutes to meld the flavors.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) into the skillet. Continue stirring and cooking for an additional 1 to 2 minutes until the sauce has thickened to a glossy consistency that coats the chicken nicely.
- Serve and Garnish: Remove the skillet from heat. Serve the teriyaki chicken hot over cooked white rice. Garnish generously with sliced green onions and a sprinkle of sesame seeds for added aroma and texture.
Notes
- You can substitute chicken breast for thighs if preferred for a leaner option.
- Add sliced bell peppers or snap peas when adding pineapple for extra vegetable variety and color.
- For a spicy kick, add a pinch of red pepper flakes to the sauce mixture before cooking.
