Teriyaki Pineapple Chicken
A sweet and savory dish featuring tender chicken cooked in a rich teriyaki sauce with juicy pineapple and colorful vegetables.
Equipment
- Large skillet or wok
- Mixing Bowl
Ingredients
Chicken
- 1 ½ lb boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
Teriyaki Sauce
- ½ cup teriyaki sauce
- ¼ cup pineapple juice
- 1 tbsp honey
- 1 tsp cornstarch mixed with 1 tbsp water
Add-ins
- 1 cup pineapple chunks fresh or canned, drained
- 1 red bell pepper sliced
- ½ cup green onions sliced
- 1 tsp sesame seeds optional garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Season chicken with salt and black pepper and cook until browned and fully cooked through.
- Add sliced red bell pepper and cook for 2–3 minutes until slightly tender.
- In a bowl, whisk together teriyaki sauce, pineapple juice, honey, and the cornstarch slurry.
- Pour the sauce into the skillet and stir well. Simmer for 3–5 minutes until the sauce thickens.
- Stir in pineapple chunks and cook for 1–2 more minutes.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Serve over steamed rice or noodles. For extra heat, add red pepper flakes or sriracha.