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To truly appreciate Sticky Teriyaki Pineapple Chicken, it’s essential to understand the key player in this recipe: teriyaki sauce. Originating from Japan, teriyaki is a cooking technique that involves grilling or broiling food after marinating it in a mixture of soy sauce, sake, mirin, and sugar. The word “teriyaki” itself translates to “glaze broil,” reflecting the method used to cook and flavor the meat.

Sticky Teriyaki Pineapple Chicken – Sweet, Savory & Juicy!

Experience the vibrant flavors of Sticky Teriyaki Pineapple Chicken, a delightful fusion dish that marries savory chicken with tropical pineapple in a rich teriyaki sauce. Perfect for family dinners, barbecues, or meal prep, this recipe offers a healthy boost with fresh pineapple's vitamins and minerals. Learn to balance flavors with a homemade teriyaki sauce and get tips for optimal marinating and cooking techniques to ensure tender, juicy chicken. Elevate your meals with this delicious and versatile dish.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup fresh pineapple, diced (plus extra for garnish)

1/2 cup low-sodium soy sauce

1/4 cup honey

2 tbsp rice vinegar

2 tbsp sesame oil

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

2 green onions, sliced (for garnish)

Toasted sesame seeds (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

Marinate the Chicken: In a large bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Mix well. Add the chicken thighs to the marinade, ensuring they are fully covered. Cover and refrigerate for at least 30 minutes or up to 4 hours for better flavor.

    Prepare the Pineapple: While the chicken is marinating, dice the fresh pineapple into bite-sized pieces. Set aside.

      Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade (reserving the marinade for later) and add it to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.

        Make the Sauce: In the same skillet, pour in the reserved marinade and bring it to a simmer. Add the diced pineapple and cook for about 5 minutes until the pineapple softens slightly. If you'd like a thicker sauce, stir in the cornstarch mixture and cook for an additional 2 minutes until the sauce thickens.

          Combine Chicken and Sauce: Slice the cooked chicken thighs and return them to the skillet. Toss the chicken in the sauce until well-coated and heated through.

            Garnish and Serve: Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve the sticky teriyaki pineapple chicken over a bed of fluffy jasmine rice, topped with extra pineapple if desired. Enjoy your sweet and savory meal!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour (includes marinating time) | 4 servings