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Sticky Teriyaki Chicken with Pineapple: A Flavorful Delight!

Sticky Teriyaki Chicken with Pineapple

This sticky teriyaki chicken with pineapple is a flavorful weeknight dinner that balances savory soy, zesty ginger and garlic, and the bright sweetness of pineapple. The homemade teriyaki sauce creates an irresistible glaze, making for a quick and comforting meal that tastes like it came from a restaurant. It's a go-to recipe for a delicious meal without spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tbsp olive oil or vegetable oil
  • 1 cup fresh or canned pineapple chunks
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp sesame seeds (for Garnish)
  • 2 green onions, thinly sliced (for Garnish)
  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 3 tbsp brown sugar or honey
  • 2 tbsp mirin (or rice vinegar)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (cornstarch slurry)

Equipment

  • large skillet or wok
  • Small bowl
  • Whisk
  • paper towel

Method
 

Instructions
  1. Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, water, brown sugar, mirin, minced garlic, and grated ginger. Set it aside for now.
  2. Cook the Chicken: Pat the chicken thigh chunks dry with a paper towel and season them lightly with salt and pepper. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 4-5 minutes per side, until golden brown and cooked through.
  3. Combine Ingredients: Once the chicken is cooked, reduce the heat to medium. If you used canned pineapple, you can add the chunks now. If you're using fresh pineapple, you might want to give it a minute or two in the pan first to let it caramelize slightly.
  4. Simmer the Sauce: Pour the prepared teriyaki sauce over the chicken and pineapple. Bring the mixture to a gentle simmer, stirring to coat everything evenly. Let it bubble for about 2-3 minutes so the flavors can meld together.
  5. Thicken the Glaze: Give your cornstarch slurry a quick re-whisk and pour it into the skillet. Continue to stir constantly until the sauce thickens to a beautiful, glossy glaze that clings to the chicken. This should only take about 1-2 minutes.
  6. Serve and Garnish: Remove the skillet from the heat. Serve the chicken and pineapple immediately over a bed of steamed rice. Garnish with a sprinkle of toasted sesame seeds and freshly sliced green onions for a pop of color and flavor.

Notes

For best results, use chicken thighs for more flavor and moisture. Both fresh and canned pineapple work well. If the sauce is too thin, ensure it comes to a proper simmer to activate the cornstarch. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. You can add vegetables like bell peppers or broccoli for a more complete meal.