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Easy Pineapple Teriyaki Chicken Recipe

Easy Pineapple Teriyaki Chicken

Tender chicken and pineapple simmer in a homemade garlic-ginger teriyaki sauce until glossy and thick. This simple skillet dinner serves four and can be prepared with or without an optional marinade.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Sauce
  • 1 1/2 pounds Boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup Pineapple chunks, drained if canned; reserve the juice
  • 1/2 cup Pineapple juice
  • 1/2 cup Low-sodium soy sauce
  • 1/4 cup Packed light brown sugar
  • 2 tablespoons Rice vinegar
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, grated or minced
Thickener and Garnish
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water
  • 1 tablespoon Neutral cooking oil
  • 2 green onions Green onions, sliced
  • 1 teaspoon Toasted sesame seeds, optional

Method
 

Step-by-Step
  1. Whisk the pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger in a bowl. If using the optional marinade, set aside about 1/2 cup of this mixture before adding raw chicken.
  2. Toss the chicken with the reserved marinade and refrigerate for 30 minutes to 2 hours. Mix the cornstarch and cold water in a separate small bowl until smooth.
  3. Heat the oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, allowing excess liquid to drip off, then cook for 5–7 minutes, turning occasionally, until browned and nearly cooked through.
  4. Add the remaining sauce and pineapple chunks to the skillet. Bring the mixture to a simmer, then stir in the cornstarch slurry.
  5. Cook for 2–4 minutes, stirring often, until the sauce becomes glossy and thick enough to coat the chicken. Continue cooking until the chicken reaches 165°F (74°C) internally.
  6. Garnish with sliced green onions and optional toasted sesame seeds. Serve immediately with steamed white or brown rice and vegetables.

Notes

Use pineapple packed in juice rather than heavy syrup. If using syrup-packed pineapple, reduce the brown sugar to 1–2 tablespoons. Never reuse marinade that has touched raw chicken unless it is boiled thoroughly.