Teriyaki Chicken with Pineapple Recipe
This Teriyaki Chicken with Pineapple recipe features tender, juicy chicken breasts cooked to perfection and glazed with a homemade sweet and savory teriyaki sauce. Paired with fresh or canned pineapple chunks and served over jasmine or white rice, this dish offers a delightful balance of flavors that is sure to impress at any meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
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 Ingredients
- 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 breasts 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.
- Make the Teriyaki Sauce: 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 completely.
- Thicken the Sauce: In a small bowl, prepare the slurry by mixing the cornstarch with water. Slowly stir the slurry into the teriyaki sauce and continue cooking for 2-3 minutes until the sauce thickens to a glossy, syrupy consistency.
- Glaze the Chicken: Slice the rested chicken into strips and return it to the skillet. Pour the thickened teriyaki sauce over the chicken, tossing gently to coat all pieces evenly. Cook for an additional 2-3 minutes so the chicken absorbs the flavors.
- Prepare the Pineapple: If using fresh pineapple, cut into bite-sized chunks. If using canned pineapple, drain the juice thoroughly. Optionally, saute the pineapple chunks briefly in the same pan used for the chicken to enhance their sweetness and flavor.
- Serve: Arrange the teriyaki-glazed chicken slices over a bed of cooked jasmine or white rice. Add pineapple chunks on the side and garnish with fresh cilantro if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute rice vinegar with apple cider vinegar if preferred.
- For a spicier twist, add a pinch of red pepper flakes to the sauce.
- Make sure not to overcook the chicken to keep it moist and tender.
- Sautéing the pineapple adds depth but it can also be served fresh.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Teriyaki Chicken, Pineapple Chicken, Asian Chicken Recipe, Easy Chicken Dinner, Teriyaki Sauce, Pineapple, Chicken Breast, Homemade Teriyaki, Weeknight Dinner
