1.25lbboneless skinless chicken thighstrimmed and cut into 1-inch pieces
1.5cuppineapple chunkswell drained
0.5cuplow-sodium soy sauce
0.5cuppineapple juicereserved from the can or bottled
0.33cuplight brown sugarpacked
2tbsprice vinegar
2tspminced garlic
1.5tspfresh ginger, grated
1tsptoasted sesame oil
1.5tbspneutral oilsuch as vegetable or canola
1.5tbspcornstarch
2.5tbspcold waterfor slurry
0.25cupwaterto loosen the sauce
0.25cupscallions, thinly sliced
2tspsesame seeds
0.25tspcrushed red pepper flakesoptional
0.25tspblack 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.