Teriyaki Chicken with Pineapple Delight

This teriyaki chicken is the sticky, sweet-savory dinner I could eat every night and still feel guilty about how much pineapple I pilfer off everyone’s plate. It’s bright with charred fruit, glossy with a simmered-down sauce, and just messy enough to make forks optional and napkins mandatory. If you like sweet-and-salty, slightly tangy bites that cling to rice and steal the show at potlucks, this one’s for you.

My tiny household has declared this an official repeat offender. My husband pretends he only wants a “simple chicken dinner,” but hand him a bowl of this and he’s suddenly the guy who rearranges his schedule around leftovers. Once I made it on a frantic Tuesday and the kids ate three helpings while I kept reheating the pan because the sauce was too good to let sit. It’s become our Tuesday-night fallback and the unofficial welcome dish when people come over—no one asks for the recipe, they just ask for more.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Easy Hamburger Potato Cheese Casserole

DINNER

Easy Mixed Grain Pilaf with Scallops

DINNER

Butternut Squash Tacos with Cilantro and Lime

DINNER

Easy Gruyere Mac and Cheese

I once tried this with balsamic instead of rice vinegar because I was out of the right stuff. It was… interesting. The family politely finished it, but we all agreed it tasted like an identity crisis. I also learned that adding pineapple too early turns it into a sad, mushy thing—char it quick, then toss it in right at the end. When you reduce the sauce, watch it like a hawk; it goes from glossy to scorched in a heartbeat. My favorite accidental win: a splash of toasted sesame oil at the end makes people swear it’s a restaurant dish.

Shopping Tips

– Produce/Fruit: Pick a ripe, firm pineapple if using fresh—sweet smell at the base and a bit of give when squeezed. Too underripe = no sweetness; overripe = mush.
– Protein: Bone-in thighs are forgiving and juicy; boneless breasts work if you pound them thin and watch the cook time so they don’t dry out.
– Spices: Keep toasted sesame seeds and ground ginger on hand; they’re tiny investments that punch up the flavor big time.
– Canned Goods: If using canned pineapple, drain most of the juice so your sauce doesn’t get watered down—reserve a splash if you want a pineapple glaze boost.
– Sweeteners: Honey, brown sugar, or maple all play nicely here—choose based on what you like and how dark/complex you want the sauce.

Prep Ahead Ideas

– Marinate the chicken the night before to let the flavors sink in; store in a zip-top bag or airtight container.
– Chop the pineapple, slice onions/peppers, and measure out the sauce components the day before in small containers or mason jars.
– Keep the sauce mixed in the fridge so all you have to do is heat and thicken; makes weeknights feel semi-magical.

✔Time-Saving Tricks

– Use boneless thighs for shorter cook time and less fuss—skin-on crisps up and adds flavor if you’re not calorie-watching.
– Frozen pineapple chunks are a great shortcut; toss them straight into the hot pan for instant caramelization.
– Make the sauce in bulk and freeze in ice cube trays so you’ve always got a flavor boost ready; pop a couple cubes into the pan and reduce.

✔Common Mistakes

– Overcooking the chicken: I did this once and served leather chicken for a week—fix by slicing into the thickest part to check doneness and resting the meat.
– Walking away during sauce reduction: left it for a call and returned to smoke—if it scorches, start a fresh batch of sauce and rescue the chicken.
– Letting pineapple stew: toss it in late for a charred pop; if it’s gone soft, drain and sear quickly to revive texture.

What to Serve It With

– Steamed jasmine rice or coconut rice to soak up that glorious sauce.
– Quick cucumber salad or a simple green salad for brightness.
– Stir-fried bok choy or roasted broccoli for a veg hit.
– Slaw with a lime-yogurt dressing if you want crunch and tang.

✔Tips & Mistakes

– Use medium-high heat for a good char, then lower to finish cooking through.
– Add sesame oil at the end—not while you’re reducing the sauce—or the flavor dissipates.
– If the sauce is too thin, mix a tiny bit of cornstarch with cold water and whisk it in to thicken fast.

✔Storage Tips

Leftovers keep in the fridge for 3–4 days in an airtight container. Reheat gently in a skillet to revive that glossy sauce—microwave’s fine in a pinch but expect softer pineapple. Cold? Totally fine for lunch; it’s weirdly delicious over room-temp rice or in a wrap for breakfast. No shame eating this for every meal if that’s your vibe.

✔Variations and Substitutions

– Tamari or coconut aminos work instead of soy sauce for gluten-free or lower-sodium options.
– Swap honey for brown sugar or maple depending on pantry and how deep you want the sweetness.
– Tofu or tempeh are solid vegetarian swaps—press the tofu well and pan-sear until golden before saucing.
– Canned pineapple is fine in a pinch; fresh gives better texture and a brighter flavor.
– Cornstarch thickens like a dream; arrowroot is a slightly clearer, glossier alternative.

Frequently Asked Questions

Teriyaki Chicken with Pineapple Delight

Sweet and savory teriyaki-glazed chicken tossed with juicy pineapple, finished with scallions and sesame for a weeknight-friendly favorite.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.25 lb boneless skinless chicken thighs trimmed and cut into 1-inch pieces
• ▢ 1.5 cup pineapple chunks well drained
• ▢ 0.5 cup low-sodium soy sauce
• ▢ 0.5 cup pineapple juice reserved from the can or bottled
• ▢ 0.33 cup light brown sugar packed
• ▢ 2 tbsp rice vinegar
• ▢ 2 tsp minced garlic
• ▢ 1.5 tsp fresh ginger, grated
• ▢ 1 tsp toasted sesame oil
• ▢ 1.5 tbsp neutral oil such as vegetable or canola
• ▢ 1.5 tbsp cornstarch
• ▢ 2.5 tbsp cold water for slurry
• ▢ 0.25 cup water to loosen the sauce
• ▢ 0.25 cup scallions, thinly sliced
• ▢ 2 tsp sesame seeds
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 0.25 tsp black pepper

Instructions

Preparation Steps

• Whisk soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, sesame oil, water, and peppers.
• Stir cornstarch with cold water until smooth and lump-free; set the slurry aside.
• Heat neutral oil in a large skillet over medium-high heat until shimmering.
• Sear chicken in a single layer, stirring, until browned and nearly cooked, about 5–6 minutes.
• Add pineapple chunks and cook until lightly caramelized, about 2 minutes.
• Pour in the teriyaki mixture and bring to a lively simmer for 2–3 minutes.
• Drizzle in the slurry while stirring; simmer until glossy and thick, 1–2 minutes.
• Fold in scallions, sprinkle with sesame seeds, and serve hot over steamed rice.

Notes

Try grilling the pineapple first for a smoky-sweet twist, or swap chicken thighs for breast if you prefer leaner meat. Leftovers keep well refrigerated up to 3 days; rewarm gently with a splash of water to loosen the sauce.

This recipe is an original creation inspired by classic Teriyaki Chicken with Pineapple Delight flavors. All ingredient ratios and instructions are independently developed.