Description
This Teriyaki Chicken with Pineapple features tender chicken coated in a sweet and savory homemade teriyaki sauce, complemented by juicy pineapple chunks. Served over fluffy rice, this dish is perfect for a quick weeknight dinner that the whole family will love!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar (or apple cider vinegar)
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Pineapple:
- 1 1/2 cups pineapple chunks (fresh or canned)
- Fresh cilantro (for garnish, optional)
For Serving:
- 2 cups cooked white or jasmine rice
Instructions
- Cook the Chicken:
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper.
- Cook the chicken for 6-8 minutes per side, or until fully cooked (internal temperature should reach 165°F / 74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Make the Teriyaki Sauce:
- In a medium saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Heat the mixture over medium heat, stirring occasionally until the sugar dissolves.
- Thicken the Sauce:
- In a small bowl, mix the cornstarch and water to create a slurry.
- Slowly stir the slurry into the teriyaki sauce and continue cooking for 2-3 minutes until the sauce thickens.
- Glaze the Chicken:
- Slice the cooked chicken into strips and return it to the skillet.
- Pour the teriyaki sauce over the chicken, tossing it to coat evenly. Cook for an additional 2-3 minutes to allow the chicken to absorb the sauce.
- Prepare the Pineapple:
- If using fresh pineapple, chop it into bite-sized chunks. If using canned pineapple, drain the juice and use the chunks directly.
- You can lightly sauté the pineapple in the same pan used for the chicken for extra flavor if desired.
- Serve:
- Serve the teriyaki chicken slices over a bed of cooked rice. Add pineapple chunks on the side and garnish with fresh cilantro, if desired.
Notes
- For extra flavor, you can marinate the chicken in a portion of the teriyaki sauce for about 30 minutes before cooking.
- Adjust the sweetness of the sauce by varying the amounts of honey and brown sugar according to your taste.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: main course
- Method: Skillet
- Cuisine: asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg