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pineapple teriyaki chicken

Pineapple Teriyaki Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken thighs
  • 1 tbsp neutral oil
  • Salt and black pepper
  • ⅓ cup low-sodium soy sauce
  • ¼ cup pineapple juice
  • 1 cup canned pineapple chunks, drained
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • Sesame seeds and sliced green onions, for serving

Method
 

  1. Season chicken thighs with salt and pepper. Sear in hot oil over medium-high heat for about 4 minutes per side, until golden and cooked through. Transfer to a plate.
  2. Reduce heat to medium, add garlic and ginger, and sauté for 30 seconds until fragrant.
  3. Pour in soy sauce, pineapple juice, brown sugar, and rice vinegar. Bring to a simmer, then whisk in cornstarch slurry. Cook for 1 to 2 minutes until thickened and glossy.
  4. Return chicken and pineapple chunks to the skillet. Toss to coat and warm through for 1 minute. Serve over rice with sesame seeds and green onions.

Notes

Canned pineapple is preferred here for consistent sweetness and the exact amount of juice needed. If using fresh pineapple, add an extra ¼ cup juice from a carton. The chicken stays juiciest when you let it rest on the plate while the sauce comes together, then finish it gently in the sauce.