Flavorful Pineapple Teriyaki Chicken with Sweet and Tangy Glaze
A quick and easy pineapple teriyaki chicken recipe featuring a sweet and tangy glaze that balances juicy pineapple sweetness with savory soy sauce, perfect for busy weeknights.
- Prep Time: 23 minutes
- Cook Time: 20 minutes
- Total Time: 43 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1.5 pounds (700g) boneless, skinless chicken breasts or thighs
- 1 cup (150g) fresh pineapple, diced
- 1/3 cup (80ml) pineapple juice
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons (25g) brown sugar
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger (optional)
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) toasted sesame oil
- 1 teaspoon (3g) cornstarch mixed with 1 tablespoon cold water
- Green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Pat 1.5 pounds (700g) of boneless, skinless chicken thighs or breasts dry with paper towels. Cut into bite-sized pieces, about 1 to 1.5 inches (2.5-4 cm).
- In a medium bowl, combine 1/4 cup (60ml) soy sauce, 2 tablespoons (25g) brown sugar, 1/3 cup (80ml) pineapple juice, 1 tablespoon (15ml) rice vinegar, 2 minced garlic cloves, and 1 teaspoon (5ml) toasted sesame oil. Whisk until sugar dissolves.
- Add chicken pieces to the marinade, tossing to coat. Let sit for 15 minutes at room temperature.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken (reserve the leftover marinade). Sear for about 4-5 minutes per side, or until golden and cooked through (internal temperature should reach 165°F / 74°C). Remove chicken from pan and set aside.
- Pour the reserved marinade into the same pan. Add 1 cup (150g) diced fresh pineapple and 1 teaspoon freshly grated ginger (optional). Bring to a simmer over medium heat.
- Mix 1 teaspoon (3g) cornstarch with 1 tablespoon cold water until smooth, then stir into the simmering glaze. Cook for 2-3 minutes until thickened and glossy.
- Return the cooked chicken to the pan, tossing to coat everything evenly. Cook for another 2 minutes until well glazed and heated through.
- Sprinkle sliced green onions and sesame seeds on top. Serve immediately with steamed rice or your favorite veggies.
Notes
Pat chicken dry before marinating for better sear. Let marinade sit at room temperature for 15 minutes to enhance flavor. Avoid overcrowding the pan to prevent steaming. Add a splash of water if glaze becomes too thick. Use toasted sesame oil for a subtle nutty aroma. For gluten-free, substitute soy sauce with tamari or coconut aminos.
Nutrition
- Serving Size: 1 serving (about 6 o
- Calories: 350
- Sugar: 15
- Sodium: 600
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 1
- Protein: 30
Keywords: pineapple teriyaki chicken, sweet and tangy glaze, quick dinner, easy chicken recipe, weeknight meal, tropical chicken, teriyaki glaze