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Sticky Teriyaki Pineapple Chicken

A quick and easy blend of sweet and savory flavors featuring tender chicken, juicy pineapple, and vibrant bell peppers, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces Favored for juiciness and rich flavor.
  • 1 cup fresh pineapple chunks Sweet and juicy, caramelizes beautifully.
  • 1 each red bell pepper, sliced into strips Adds crunchy texture and vivid color.
  • 2 each green onions, sliced thinly Reserve green parts for garnish.
  • ¼ cup low-sodium soy sauce Key ingredient for umami flavor.
  • 2 Tbsp mirin Sweet rice wine for flavor enhancement.
  • 1 Tbsp rice vinegar Adds acidity to balance sweetness.
  • 2 Tbsp honey Sweetener for sauce stickiness.
  • 2 cloves garlic, minced For robust flavor.
  • 1 tsp freshly grated ginger Adds warmth and depth.
  • 1 tsp cornstarch mixed with 1 Tbsp water (slurry) Thickens the sauce.
  • 1 Tbsp sesame oil Infuses a nutty aroma.
  • ½ tsp red pepper flakes (optional) For added heat.
  • 1 Tbsp toasted sesame seeds For garnish, adding crunch.

Method
 

Preparation
  1. Pat the chicken pieces dry with paper towels, season lightly with salt and pepper, and let them rest for about 10 minutes.
Make the Sauce
  1. In a medium bowl, whisk together the soy sauce, mirin, rice vinegar, honey, minced garlic, grated ginger, and cornstarch slurry until smooth and well combined.
Cook the Chicken
  1. Heat a large non-stick skillet over medium-high heat and add the sesame oil.
  2. Once hot, add the chicken pieces and sauté without moving them for 3-4 minutes on each side, or until golden brown.
Add Vegetables
  1. Push the chicken pieces to the edge of the skillet and add the sliced red bell pepper. Sauté for about 2 minutes until they soften slightly.
  2. Then, add the pineapple chunks and cook for a brief moment.
Add the Glaze
  1. Once the vegetables are tender, reduce the heat to low. Pour the teriyaki glaze over the chicken and fruit, gently stirring to combine.
  2. Let it simmer for 4-5 minutes until the sauce thickens and everything is well coated.
Garnish and Serve
  1. Remove from heat and garnish with red pepper flakes, sliced green onion, and toasted sesame seeds. Serve over steamed jasmine rice or cauliflower rice.

Notes

You can marinate the chicken in the teriyaki sauce for an hour before cooking to enhance its flavor. This dish can be prepared ahead of time; reheat it in a skillet with a splash of water to keep it moist.