Name: Teriyaki Chicken with Pineapple Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; Salt and pepper, to taste; 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); 1 1/2 cups pineapple chunks (fresh or canned); Fresh cilantro (for garnish, optional); 2 cups cooked white or jasmine rice

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Introduction

Teriyaki Chicken with Pineapple is a delightful blend of savory and sweet flavors that brings a taste of the tropics to your dinner table. Juicy chicken breasts glazed with a rich teriyaki sauce pair perfectly with bright pineapple chunks. This dish is both easy to prepare and sure to impress.

The dish shows a piece of glazed, browned chicken with a shiny caramelized top layer, placed on a bed of fluffy white rice that forms the bottom layer with a slightly uneven texture. There are bright green herb leaves scattered on the rice and chicken, adding color contrast. Behind the chicken, two thick slices of yellow pineapple are positioned in the background, resting on a white plate. The whole scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste
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)
1 1/2 cups pineapple chunks (fresh or canned)
Fresh cilantro (for garnish, optional)
2 cups cooked white or jasmine rice

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-8 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Step 2: In a medium saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
Step 3: In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir the slurry into the teriyaki sauce and continue cooking for 2-3 minutes until the sauce thickens.
Step 4: Slice the cooked chicken into strips and return it to the skillet. Pour the teriyaki sauce over the chicken, tossing it to coat evenly. Cook for an additional 2-3 minutes to allow the chicken to absorb the sauce.
Step 5: If using fresh pineapple, chop it into bite-sized chunks. If using canned pineapple, drain the juice. Optionally, lightly sauté the pineapple in the same pan used for the chicken to enhance flavor.
Step 6: Serve the teriyaki chicken slices over a bed of cooked jasmine or white rice. Add pineapple chunks on the side and garnish with fresh cilantro, if desired.

Tips & Variations

Use fresh pineapple for a brighter, juicier flavor, or canned for convenience. Sautéing the pineapple adds a caramelized touch.
For extra heat, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
To keep chicken moist, avoid overcooking and allow it to rest before slicing.
Swap chicken breasts for thighs for a richer and juicier dish.

Storage

Store leftover teriyaki chicken and pineapple in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if needed to loosen the sauce. Cooked rice can be stored separately and reheated similarly.

How to Serve

The dish shows a piece of grilled chicken cut into thick, shiny slices with a golden-brown glaze on top, placed on a bed of fluffy white rice. Bright green parsley leaves are sprinkled lightly over the chicken and rice, with a small bunch of parsley sitting on top of the chicken. On the side, there is a bright yellow slice of pineapple adding a fresh touch. All elements are on a white plate with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the chicken with firm tofu or tempeh. Press and marinate the tofu before cooking to enhance flavor and texture.

What can I use if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of arrowroot powder or flour to thicken the sauce, though the texture may vary slightly.