This Teriyaki Pineapple Chicken combines sweet, tangy pineapple with savory teriyaki-glazed chicken for a tropical-inspired meal. It’s a one-pan wonder ready in about 30 minutes, perfect for busy weeknights or casual entertaining. The sticky, glossy sauce and tender chicken make it a crowd-pleaser every time.
Love Teriyaki Pineapple Chicken? So do we! If you're into Chicken Breast Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Teriyaki Pineapple Chicken
Complex flavor: Salty soy, tangy rice vinegar, and ginger-garlic create a deeply satisfying bite.
Textural contrast: Tender chicken and caramelized pineapple get a crunch from sesame seeds or green onions.
One-pan ease: Cook everything in the same skillet for minimal cleanup and built-up flavor.
Versatile base: Easily customize with extra veggies or a spicy kick.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable or avocado oil, divided
- 1 fresh pineapple, peeled, cored, and cut into chunks (or 400 g canned pineapple chunks in juice, not syrup)
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 120 ml low-sodium soy sauce
- 60 ml honey or maple syrup
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- 2 spring onions, thinly sliced, for garnish
- 1 tbsp toasted sesame seeds, for garnish
Tools: Large skillet or frying pan, measuring spoons and cups, mixing bowl, whisk, sharp knife, cutting board
Notes: Fresh pineapple offers the best flavor and texture, but canned in juice works too. Chicken thighs stay juicier and absorb sauce better than breast meat.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 42 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pineapple freshness matters. If you’re using fresh pineapple, look for one that feels heavy for its size and has a sweet, fragrant smell at the stem end. A ripe pineapple will give slightly when pressed and have deep golden skin.
- Don’t skip the cornstarch slurry. This is what gives the teriyaki sauce that beautiful, glossy, clingy texture that coats the chicken and pineapple so well. Without it, the sauce can be a bit thin and runny.
- Chicken thigh is your friend here. I know some folks prefer breast meat, but thighs have more fat, which means they stay tender and juicy even if you accidentally overcook them a little. They also have a richer flavor that stands up beautifully to the sweet and salty sauce.
- Prep everything before you heat the pan. This recipe moves quickly once you start cooking, so having your ingredients measured, chopped, and ready to go—what chefs call “mise en place”—will make the process smooth and stress-free.
How to Make Teriyaki Pineapple Chicken
Step 1: Start by preparing your teriyaki sauce. In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger until well combined. In a separate small bowl, make your cornstarch slurry by stirring the cornstarch and water together until completely smooth. This will ensure no lumps form in your final sauce. Set both bowls aside near your stove for easy access.
Step 2: Pat your chicken pieces completely dry with paper towels—this is crucial for getting a good sear. Season the chicken lightly with a pinch of black pepper (you likely won’t need extra salt because of the soy sauce). Heat one tablespoon of oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4–5 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the sliced onion and cook for about 3–4 minutes, stirring occasionally, until it begins to soften and turn translucent. You’ll notice the lovely fond—those browned bits from the chicken—starting to lift from the bottom of the pan, which adds incredible depth of flavor.
Step 4: Add the pineapple chunks to the skillet with the onions. Cook for another 4–5 minutes, stirring only occasionally, to allow the pineapple to caramelize in spots. You should see some nice golden-brown edges forming on the pineapple pieces, and the natural sugars will start to create a wonderful sticky glaze in the pan.
Step 5: Pour the prepared teriyaki sauce into the skillet, stirring to combine it with the onions and pineapple. Let it come to a gentle simmer—you’ll see small bubbles forming around the edges. Then, give your cornstarch slurry a quick stir (the cornstarch can settle) and slowly drizzle it into the simmering sauce while stirring constantly.
Step 6: Continue to cook the sauce, stirring, for about 1–2 minutes until it visibly thickens and becomes glossy. It should coat the back of a spoon nicely. Now return the cooked chicken (and any accumulated juices) to the skillet, stirring to coat everything evenly in the thickened sauce. Let it heat through for another 1–2 minutes so the chicken absorbs some of that amazing flavor.
Step 7: Remove the skillet from the heat. Taste and adjust if needed—you might want a tiny splash more rice vinegar for brightness or a drizzle of honey for sweetness. Garnish generously with sliced spring onions and toasted sesame seeds for color and a final flavor boost. Serve immediately while it’s hot and the sauce is beautifully glossy.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are perfect for soaking up every last drop of that delicious teriyaki sauce.
- Simple cucumber salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, a pinch of sugar, and sesame seeds provides a cool, crisp contrast to the rich, sweet chicken.
- Stir-fried greens — Bok choy or broccoli quickly sautéed with garlic and a splash of soy sauce adds a healthy, vibrant green element to your plate.
Drinks
- Iced green tea — Its mild, slightly bitter notes help cleanse the palate between bites of the sweet and savory chicken, making each mouthful taste fresh.
- A crisp lager or pale ale — The carbonation and hop bitterness cut through the richness of the dish beautifully, creating a really refreshing balance.
- Ginger beer — The spicy kick of ginger beer echoes the ginger in the sauce and provides a fun, non-alcoholic option with plenty of zing.
Something Sweet
- Mango sorbet — This light, fruity dessert continues the tropical theme without feeling too heavy after a satisfying meal.
- Fortune cookies — It’s a playful, thematic way to end the meal, and who doesn’t love reading their fortune?
- Green tea ice cream — The earthy, slightly bitter notes of matcha are a sophisticated and delightful contrast to the sweet and salty main course.
Top Mistakes to Avoid
- Overcrowding the pan when browning the chicken. If you add too much chicken at once, the pan temperature drops and the chicken steams instead of searing. This means you miss out on those delicious browned bits that add so much flavor to the sauce. I’ve messed this up before too—it’s worth cooking in two batches for a better result.
- Using pineapple canned in heavy syrup. The syrup is much sweeter and can make the final dish cloying. If you must use canned, look for pineapple chunks packed in their own juice and drain them well before using.
- Adding the cornstarch directly to the sauce. This almost guarantees you’ll end up with lumpy sauce. Always mix cornstarch with a cold liquid first to create a smooth slurry before incorporating it into the hot sauce.
- Boiling the sauce after adding the cornstarch. Once the slurry is in, let the sauce thicken over a gentle simmer. A rolling boil can sometimes cause the sauce to break or become thin again.
Expert Tips
- Tip: For an extra layer of flavor, marinate the chicken in half of the teriyaki sauce (before adding the cornstarch slurry) for 20-30 minutes in the refrigerator. Then, pat it dry before searing. You’ll get chicken that’s seasoned all the way through.
- Tip: If you want to add vegetables, bell peppers or snap peas are fantastic. Add them with the onions so they have time to cook but still retain a bit of crunch. Broccoli florets can be blanched first, then added with the chicken at the end to heat through.
- Tip: To make this dish spicier, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce mixture. You could also garnish with thinly sliced fresh red chili for a burst of heat and color.
- Tip: If your sauce becomes too thick, don’t panic! Just stir in a tablespoon or two of water or chicken broth until it reaches your desired consistency. The sauce will continue to thicken slightly as it cools on the plate.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time. Chicken breast cooks faster and can dry out more easily. Cut it into similar-sized pieces and reduce the initial browning time by a minute or two. Keep a close eye on it, and use a meat thermometer if you have one—you’re aiming for an internal temperature of 74°C. The result will be leaner but not quite as juicy or flavorful as thighs.
How should I store and reheat leftovers?
Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend doing it gently in a skillet over low heat with a tiny splash of water. This helps loosen the sauce without making the chicken rubbery. The microwave can work in a pinch, but it may cause the pineapple to become a bit mushy.
Is this recipe freezer-friendly?
Yes, it freezes quite well! Cool it completely, then transfer to a freezer-safe container or bag. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating. You might notice the pineapple texture softens a bit after freezing, but the flavor will still be excellent. Give the sauce a good stir when reheating as it may separate slightly.
Can I make this sauce ahead of time?
Definitely. You can whisk the sauce (without the cornstarch slurry) together up to 3 days in advance and keep it refrigerated. The cornstarch slurry should be mixed fresh right before you use it. This is a great time-saver for busy weeknights—just pull your pre-made sauce from the fridge and you’re halfway there.
My sauce didn’t thicken. What happened?
This usually happens for one of two reasons. First, the cornstarch slurry might not have been incorporated while the sauce was at a simmer—it needs that heat to activate the thickening power. Second, you might not have used enough cornstarch relative to the liquid. No worries! Just mix another half-tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce. It should thicken up within a minute.
Teriyaki Pineapple Chicken
Make easy Teriyaki Pineapple Chicken in 30 minutes! Sweet pineapple & savory teriyaki sauce create a delicious one-pan meal. Get the simple recipe here!
Ingredients
For the main ingredients
-
600 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
2 tbsp vegetable or avocado oil (divided)
-
1 fresh pineapple (peeled, cored, and cut into chunks (or 400 g canned pineapple chunks in juice, not syrup))
-
1 small yellow onion (thinly sliced)
-
3 cloves garlic (minced)
-
1 tbsp freshly grated ginger
-
120 ml low-sodium soy sauce
-
60 ml honey or maple syrup
-
2 tbsp rice vinegar
-
1 tbsp cornstarch
-
2 tbsp water
-
2 spring onions (thinly sliced, for garnish)
-
1 tbsp toasted sesame seeds (for garnish)
Instructions
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Start by preparing your teriyaki sauce. In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger until well combined. In a separate small bowl, make your cornstarch slurry by stirring the cornstarch and water together until completely smooth. This will ensure no lumps form in your final sauce. Set both bowls aside near your stove for easy access.01
-
Pat your chicken pieces completely dry with paper towels—this is crucial for getting a good sear. Season the chicken lightly with a pinch of black pepper (you likely won’t need extra salt because of the soy sauce). Heat one tablespoon of oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4–5 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.02
-
Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the sliced onion and cook for about 3–4 minutes, stirring occasionally, until it begins to soften and turn translucent. You’ll notice the lovely fond—those browned bits from the chicken—starting to lift from the bottom of the pan, which adds incredible depth of flavor.03
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Add the pineapple chunks to the skillet with the onions. Cook for another 4–5 minutes, stirring only occasionally, to allow the pineapple to caramelize in spots. You should see some nice golden-brown edges forming on the pineapple pieces, and the natural sugars will start to create a wonderful sticky glaze in the pan.04
-
Pour the prepared teriyaki sauce into the skillet, stirring to combine it with the onions and pineapple. Let it come to a gentle simmer—you’ll see small bubbles forming around the edges. Then, give your cornstarch slurry a quick stir (the cornstarch can settle) and slowly drizzle it into the simmering sauce while stirring constantly.05
-
Continue to cook the sauce, stirring, for about 1–2 minutes until it visibly thickens and becomes glossy. It should coat the back of a spoon nicely. Now return the cooked chicken (and any accumulated juices) to the skillet, stirring to coat everything evenly in the thickened sauce. Let it heat through for another 1–2 minutes so the chicken absorbs some of that amazing flavor.06
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Remove the skillet from the heat. Taste and adjust if needed—you might want a tiny splash more rice vinegar for brightness or a drizzle of honey for sweetness. Garnish generously with sliced spring onions and toasted sesame seeds for color and a final flavor boost. Serve immediately while it’s hot and the sauce is beautifully glossy.07
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