Description
This Pineapple Teriyaki Chicken is the perfect balance of sweet and savory, featuring a homemade teriyaki sauce that’s better than anything from a bottle.
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 tbsp olive oil
- 1 cup fresh pineapple chunks
- 1 tsp salt
- ½ tsp black pepper
For the Teriyaki Sauce:
- ½ cup soy sauce (low sodium recommended)
- ¼ cup pineapple juice (from fresh or canned pineapple)
- ¼ cup honey (or brown sugar)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ tsp sesame oil (optional)
For Garnish:
- 2 tbsp green onions, chopped
- 1 tsp sesame seeds
Instructions
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for about 5-7 minutes until browned on all sides. Remove from the pan and set aside.
In the same skillet, add the pineapple chunks. Let them cook undisturbed for 2 minutes to develop a slight caramelization, then stir and cook for another minute. Remove and set aside.
In a small saucepan, combine soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat. Stir in the cornstarch slurry and whisk continuously until the sauce thickens (about 2-3 minutes).
Return the cooked chicken and caramelized pineapple to the pan. Pour the thickened teriyaki sauce over everything and toss to coat. Let it simmer for another 2-3 minutes so the flavors meld together.
Sprinkle with chopped green onions and sesame seeds. Serve hot over rice, noodles, or steamed veggies.