Teriyaki Chicken with Pineapple Recipe
If you’re craving a dish that’s bursting with sweet, savory, and tangy flavors all at once, this Teriyaki Chicken with Pineapple Recipe is going to sweep you off your feet. Imagine tender chicken breasts glazed in a rich, homemade teriyaki sauce, complemented perfectly by the juicy, tropical sweetness of pineapple chunks. It’s a simple but totally satisfying meal that feels like a mini celebration every time you make it. Whether it’s a weeknight dinner or a weekend treat, this recipe nails that perfect balance of flavors and textures that everyone loves.
Ingredients You’ll Need
Getting the ingredients right is key to making this dish truly shine. Each one brings its special character, from savory depth to fruity brightness and subtle spice. Here’s what you’ll want to gather before diving in:
- 4 boneless, skinless chicken breasts: The star protein that soaks up all those fantastic flavors.
- 1 tablespoon olive oil: For a light sear that locks in moisture and flavor.
- Salt and pepper, to taste: Essential seasonings to enhance the chicken’s natural taste.
- 1/2 cup soy sauce: The salty umami base of our teriyaki sauce.
- 1/4 cup honey: Adds a luscious sweetness and gorgeous glaze.
- 1/4 cup brown sugar: Deepens the sweetness with a hint of molasses undertone.
- 1/4 cup rice vinegar (or apple cider vinegar): Offers a subtle tang to balance the sweet and salty.
- 2 tablespoons sesame oil: Brings that signature nutty aroma and flavor layer.
- 2 garlic cloves, minced: For a lovely savory kick.
- 1 teaspoon grated ginger: Adds warmth and freshness.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: This slurry thickens the sauce to a beautiful glossy finish.
- 1 1/2 cups pineapple chunks (fresh or canned): Juicy bursts of tropical sweetness to brighten every bite.
- Fresh cilantro (for garnish, optional): A refreshing herbaceous touch that lifts the presentation.
- 2 cups cooked white or jasmine rice: The perfect, fluffy base to soak up all that delicious sauce.
How to Make Teriyaki Chicken with Pineapple Recipe
Step 1: Cook the Chicken with Care
Start by heating the olive oil in a large skillet over medium heat. While it warms, generously season the chicken breasts with salt and pepper to bring out their natural flavor. Cook the chicken for about 6 to 8 minutes on each side until juicy and cooked through, aiming for an internal temperature of 165°F (74°C). Once done, set the chicken aside to rest so it stays tender when sliced.
Step 2: Whip Up the Teriyaki Sauce
Next, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a medium saucepan. This magical mix captures the essential sweet and savory character of classic teriyaki. Warm it over medium heat, stirring occasionally until the sugar dissolves completely. This process allows the flavors to meld beautifully.
Step 3: Thicken the Sauce to Perfection
To get that signature glossy teriyaki consistency, mix the cornstarch with water to create a smooth slurry. Slowly pour this into your simmering sauce, stirring constantly. Cook for another 2 to 3 minutes until the sauce thickens just right—silky and clingy, ideal for coating the chicken.
Step 4: Glaze the Chicken
Slice your rested chicken breasts into strips and return them to the skillet. Pour the luscious teriyaki sauce over the strips, tossing gently to coat each piece evenly. Let the chicken soak up all those delicious flavors for 2 to 3 minutes on medium heat. This step is where the magic really happens and makes the dish irresistible.
Step 5: Prepare and Add the Pineapple
If you’re using fresh pineapple, chop it into bite-sized chunks for that sweet, juicy burst in every mouthful. For canned pineapple, simply drain the juice to avoid making the dish too watery. Optionally, you can lightly sauté the pineapple in the same pan after removing the chicken to caramelize it slightly and deepen its flavor. Add the pineapple alongside or on top of the glazed chicken for that perfect sweet contrast.
Step 6: Serve with Style
Finally, serve your glazed chicken and pineapple over a bed of fluffy cooked white or jasmine rice. This not only makes a complete meal but also helps soak up every last drop of the heavenly sauce. Don’t forget a sprinkle of fresh cilantro if you’re going for that extra pop of color and fresh taste.
How to Serve Teriyaki Chicken with Pineapple Recipe
Garnishes
Brighten your Teriyaki Chicken with Pineapple Recipe by adding a handful of fresh cilantro or even finely sliced green onions. These garnishes offer a fresh herbal note that contrasts wonderfully with the sweet and savory sauce, and they also add lovely color to your plate, making every serving feel special.
Side Dishes
This dish pairs wonderfully with simple sides to keep the focus where it belongs. Steamed or lightly sautéed vegetables like snap peas, broccoli, or bell peppers add great texture and color. For something heartier, try serving it alongside fried rice or a crunchy Asian-style slaw for a refreshing crunch.
Creative Ways to Present
If you want to impress at your next dinner, serve the teriyaki chicken slices neatly fanned over rice with pineapple chunks artistically scattered around. Placing the dish in a vibrant bowl or a rustic wooden platter can also elevate presentation. For a fun twist, try skewering the chicken and pineapple chunks together for a mouthwatering kebab suitable for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Chicken with Pineapple Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness, and keep the sauce with the chicken to maintain all its juicy goodness. This way, every bite still tastes as vibrant as when freshly made.
Freezing
While the sauce and chicken freeze well, the pineapple can lose some texture after freezing. If you decide to freeze leftovers, place the chicken and sauce in a freezer-safe container separately from the pineapple to help maintain the best quality. Use within 1 to 2 months for optimal taste.
Reheating
When reheating, gently warm the chicken and sauce on the stovetop over low heat to avoid drying the chicken out. Add a splash of water or extra soy sauce if the sauce has thickened too much. Reheat the pineapple separately or add fresh chunks when plating to keep that fresh, juicy burst intact.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great option because they stay juicy and add even more richness to the dish. Just adjust the cooking time accordingly to ensure they are fully cooked through.
Is it necessary to thicken the teriyaki sauce with cornstarch?
While it’s not mandatory, thickening the sauce helps it cling better to the chicken, giving you that beautiful glossy finish and intensified flavor in each bite. If you prefer a thinner sauce, you can skip this step.
Can I make this recipe gluten-free?
Yes! Simply swap out the soy sauce for a gluten-free tamari sauce. Everything else stays the same, and you won’t miss a beat on flavor.
What type of pineapple works best?
Fresh pineapple is ideal for the best texture and bright flavor, but good-quality canned pineapple chunks drained well also work perfectly fine when you’re in a hurry.
How spicy is this dish? Can I add heat?
This recipe is mild by default, focusing on sweet and savory notes. If you like it spicy, add a pinch of red pepper flakes or a dash of sriracha into the sauce while cooking. It’s a fantastic way to customize the heat level.
Final Thoughts
There’s something truly comforting and exciting about this Teriyaki Chicken with Pineapple Recipe. It’s a fantastic fusion of flavors that’s simple enough for any day of the week but special enough to make you smile every time you eat it. I encourage you to give it a try and watch how it quickly becomes one of your favorite go-to meals. Enjoy the deliciousness and share the joy around your table!
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Teriyaki Chicken with Pineapple Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Teriyaki Chicken with Pineapple recipe combines juicy, tender chicken breasts with a sweet and savory homemade teriyaki sauce and fresh pineapple chunks. Served over fluffy white or jasmine rice, it’s a flavorful, quick, and easy meal perfect for weeknight dinners.
Ingredients
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)
Additional
- 1 1/2 cups pineapple chunks (fresh or canned)
- Fresh cilantro (for garnish, optional)
- 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: Cook the chicken breasts for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for a few minutes before slicing.
- Make the Teriyaki Sauce: In a medium saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, stirring occasionally until the sugar dissolves.
- Thicken the Sauce: Mix cornstarch with water to form a slurry. Slowly stir this mixture into the teriyaki sauce and continue cooking for 2-3 minutes until thickened.
- Glaze the Chicken: Slice the rested chicken into strips and return to the skillet. Pour the teriyaki sauce over the chicken and toss to coat evenly. Cook for another 2-3 minutes to allow the flavors to meld.
- Prepare the Pineapple: If using fresh pineapple, chop into bite-sized chunks. For canned pineapple, drain the juice. Optionally, lightly sauté pineapple in the same skillet used for chicken to enhance flavor.
- Serve: Plate the teriyaki chicken over cooked white or jasmine rice, add pineapple chunks on the side, and garnish with fresh cilantro if desired.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety and optimal juiciness.
- The pineapple can be fresh for a natural sweetness or canned for convenience.
- Sautéing the pineapple adds extra caramelized flavor but is optional.
- Serve immediately for the best texture and flavor.
- Adjust sweetness of the sauce by modifying the honey and brown sugar amounts to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
