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Teriyaki chicken and pineapple plated beautifully with a side of steamed rice

This Is How to Make Mouthwatering Teriyaki Chicken and Pineapple

This teriyaki chicken and pineapple recipe combines tender, juicy chicken with a homemade teriyaki sauce and caramelized pineapple chunks for a flavor-packed meal. It’s the perfect balance of sweet and savory, easy to prepare, and works great for weeknight dinners or meal prep. Serve it over rice, in a wrap, or as a salad topper for a versatile dish your family will love.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Teriyaki Sauce:

  • ½ cup soy sauce (or tamari for gluten-free)
  • ¼ cup brown sugar (or honey for natural sweetness)
  • ¼ cup mirin (or rice vinegar + 1 tsp sugar as a substitute)
  • 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
  • 1 tsp sesame oil (optional, for extra depth)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • ¼ tsp red pepper flakes (optional, for spice)

For the Chicken & Pineapple:

  • 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 ½ cups fresh or canned pineapple chunks
  • 1 tbsp oil (vegetable or sesame)
  • 1 tbsp cornstarch (for lightly coating the chicken)
  • 1 tbsp water (for sauce consistency)
  • 2 green onions, chopped (for garnish)
  • 1 tbsp sesame seeds (for garnish)

Instructions

Step 1: Make the Teriyaki Sauce

  1. In a small saucepan, combine soy sauce, brown sugar, mirin, minced garlic, and grated ginger.
  2. Bring to a gentle simmer over medium heat, stirring occasionally.
  3. In a small bowl, mix cornstarch with 2 tbsp of water to create a slurry. Slowly stir it into the sauce.
  4. Let the sauce thicken (about 2–3 minutes), then remove from heat. Set aside.

Step 2: Prepare the Chicken and Pineapple

  1. Pat the chicken dry and toss it lightly with 1 tbsp of cornstarch. This helps achieve a crispy, golden sear.
  2. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
  3. Add the chicken in a single layer and cook for 3–4 minutes per side until golden brown and cooked through.
  4. Add the pineapple chunks and stir for another 2 minutes until caramelized.

Step 3: Combine & Simmer

  1. Pour the prepared teriyaki sauce over the cooked chicken and pineapple.
  2. Stir well to coat everything evenly. Let it simmer for 2–3 minutes, allowing the flavors to meld.
  3. If the sauce is too thick, add 1 tbsp of water to adjust consistency.

Step 4: Serve & Enjoy

  1. Remove from heat and garnish with chopped green onions and sesame seeds.
  2. Serve over steamed rice, inside a tortilla wrap, or as a salad topper. Enjoy!

Notes

  • For extra caramelization: Let the pineapple sit undisturbed for a minute before stirring.
  • For a smoky twist: Grill the chicken and pineapple separately before adding the sauce.
  • Make it spicy: Add extra red pepper flakes or a drizzle of sriracha.
  • Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Author: Nesrin Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Pan-fry or stir-fry
  • Cuisine: Asian, Japanese-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 12g
  • Sodium: 750mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 75mg

Find it online: https://inspiryrecipe.com/this-is-how-to-make-mouthwatering-teriyaki-chicken-and-pineapple/