Teriyaki Chicken with Pineapple

Tender chicken coated in a glossy homemade teriyaki sauce, paired with juicy caramelized pineapple and colorful vegetables. It’s sweet, savory, sticky, and easy enough for a weeknight dinner.Servings: 4
Prep time: 15 minutes
Marinating time: 20–30 minutes, optional
Cook time: 20 minutes
Total time: About 40 minutes

Ingredients

Chicken

• 1½ lb (680 g) boneless, skinless chicken thighs or breasts
• 1 tablespoon cornstarch
• 1 tablespoon neutral cooking oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

Teriyaki sauce

• ½ cup (120 ml) low-sodium soy sauce
• ¼ cup (60 ml) pineapple juice
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Pineapple and vegetables

• 1½ cups fresh or canned pineapple chunks
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• ½ small red onion, sliced
• 2 green onions, sliced
• 1 tablespoon sesame seeds

1. Prepare the chicken

Cut the chicken into bite-sized pieces.

Pat it dry with paper towels.

Season lightly with salt and black pepper.

Toss with 1 tablespoon cornstarch.

The cornstarch helps create lightly crisp edges and gives the teriyaki sauce something to cling to.

2. Make the teriyaki sauce

In a bowl, whisk together:

• Soy sauce
• Pineapple juice
• Honey
• Brown sugar
• Rice vinegar
• Sesame oil
• Garlic
• Ginger

In a separate small bowl, mix the 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.

Don’t add the cornstarch directly to the hot sauce—it can become lumpy.

3. Cook the chicken

Heat the oil in a large skillet over medium-high heat.

Add the chicken in a single layer.

Cook for approximately 3–4 minutes per side, or until golden brown and cooked through.

Work in batches if necessary so the chicken browns instead of steaming.

Transfer the chicken to a plate.

4. Cook the pineapple

Add the pineapple chunks to the same skillet.

Cook for 2–3 minutes per side, allowing them to caramelize slightly.

Remove and set aside.

5. Cook the vegetables

Add the bell pepper, broccoli, and red onion.

Stir-fry for approximately 4–5 minutes.

The vegetables should be tender-crisp rather than completely soft.

Add a tablespoon of water if the skillet becomes too dry.

6. Add the sauce

Give the teriyaki sauce another quick stir.

Pour it into the skillet.

Bring it to a gentle simmer.

Slowly stir in the cornstarch slurry.

Cook for 1–2 minutes, stirring continuously, until the sauce becomes glossy and thick.

7. Return the chicken and pineapple

Add the cooked chicken and caramelized pineapple back to the skillet.

Toss everything together.

Cook for another 2–3 minutes, allowing the sauce to coat the chicken and pineapple.

The finished sauce should be thick, shiny, and sticky.

8. Garnish

Remove from the heat.

Top with:

• Sliced green onions
• Sesame seeds

For extra heat, add red pepper flakes or thinly sliced chili.

Slow Cooker Teriyaki Chicken

For an easy slow-cooker version, use whole chicken thighs.

Add the chicken and teriyaki sauce to the slow cooker.

Cook:

• LOW: 4–5 hours
• HIGH: 2½–3 hours

Remove the chicken and shred or slice it.

Transfer the cooking liquid to a saucepan and thicken it with the cornstarch slurry.

Return the chicken to the sauce.

Add pineapple near the end so it doesn’t become overly soft.

Teriyaki Chicken Rice Bowls

Serve the finished chicken over:

• Steamed white rice
• Brown rice
• Cauliflower rice
• Quinoa

Add steamed broccoli and extra pineapple.

Drizzle with additional teriyaki sauce.

Low-Carb Version

Replace the honey and brown sugar with a low-carb sweetener suitable for cooking.

Serve over cauliflower rice.

Use extra broccoli, zucchini, mushrooms, or cabbage in place of regular rice.

For a lower-carb sauce, use a reduced-sugar teriyaki sauce or make the sauce without the added sugar and sweeten to taste.

Spicy Pineapple Teriyaki Chicken

Add:

• 1–2 teaspoons sriracha
• ½ teaspoon red pepper flakes
• 1 thinly sliced jalapeño

The sweet pineapple balances the heat beautifully.

Creamy Teriyaki Chicken

Once the sauce has thickened, reduce the heat and stir in ¼ cup coconut milk.

Don’t boil vigorously after adding the coconut milk.

This gives the dish a creamy, slightly tropical flavor.

Sheet-Pan Version

For an easier oven method:

1. Heat oven to 425°F (220°C).
2. Toss chicken, bell pepper, broccoli, onion, and pineapple with a little oil.
3. Spread everything on a large sheet pan.
4. Roast for 18–22 minutes, until the chicken is cooked through.
5. Warm the teriyaki sauce separately and toss with the cooked ingredients.

This method gives the pineapple and vegetables beautifully caramelized edges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a skillet or microwave.

If the sauce becomes too thick after refrigeration, add a splash of water while reheating.

Freezing

The cooked chicken and sauce can be frozen for up to 2 months.

For the best texture, freeze the chicken and sauce without the vegetables and add freshly cooked vegetables when reheating.

Best tip

Use chicken thighs if you want the juiciest result. Cook the pineapple separately until lightly caramelized, then add it back at the end—the combination of sticky teriyaki sauce, tender chicken, and golden pineapple is what makes this dish so good.