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
Scale
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
