I can never resist how this Pineapple Teriyaki Chicken turns out: glossy, sticky, and packed with sweet-savory flavor that makes plain rice disappear fast.

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I’m obsessed with Pineapple Teriyaki Chicken because it hits that sweet, salty, sticky spot without acting fancy. I love how the pineapple chunks burst through the savory glaze, making every bite taste brighter and a little messy in the best way.

The chicken thighs stay juicy, and that glossy sauce clings like it knows exactly what it’s doing. And honestly, I crave this when I want dinner to feel fun but still totally doable.

No bland bites. No sad takeout regret.

Just saucy chicken, punchy pineapple, and that caramelized edge that makes me keep sneaking bites straight from the pan.

Ingredients

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Chicken thighs stay juicy and soak up that sweet, salty sauce like champs.
Pineapple brings bright sweetness, a little tang, and those sunny takeout vibes.
Low sodium soy sauce keeps it savory without making dinner taste like a salt lick.
Brown sugar helps the sauce get glossy, sticky, and honestly kind of addictive.
Mirin or sherry adds a soft sweetness that makes the sauce feel rounded.
Rice vinegar cuts through the richness so it doesn’t taste too heavy.
Toasted sesame oil adds that nutty smell you’ll notice right away.
Garlic and ginger bring the cozy punch that makes teriyaki taste real.
Cornstarch makes the sauce cling to every bite instead of puddling sadly.
Plus, pineapple juice gives extra fruitiness if you’re using canned chunks.
Green onions and sesame seeds add crunch, color, and a fresh little finish.

Ingredient Quantities

1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite sized pieces

1 cup pineapple chunks, fresh or canned (reserve juice if canned)

1/2 cup low sodium soy sauce

1/4 cup brown sugar, packed

2 tablespoons mirin or dry sherry

2 tablespoons rice vinegar

2 teaspoons toasted sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

1/4 cup water (for slurry) plus up to 2 tablespoons reserved pineapple juice if using canned

2 tablespoons neutral oil, for cooking (vegetable or canola)

2 green onions, thinly sliced, for garnish

1 tablespoon sesame seeds, for garnish

Salt and black pepper, to taste

How to Make this

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1. Season 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces, with salt and black pepper.

2. Whisk together 1/2 cup low sodium soy sauce, 1/4 cup brown sugar packed, 2 tablespoons mirin or dry sherry, 2 tablespoons rice vinegar, 2 teaspoons toasted sesame oil, 3 cloves garlic minced, and 1 tablespoon fresh ginger grated to make the teriyaki sauce.

3. Pour half of the teriyaki sauce over the chicken in a bowl, toss to coat, and let marinate 15 to 30 minutes while you prepare other ingredients.

4. In a small bowl combine 1 tablespoon cornstarch with 1/4 cup water and up to 2 tablespoons reserved pineapple juice if using canned to make a smooth slurry; set aside.

5. Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat until shimmering.

6. Add the marinated chicken in a single layer and cook without crowding until browned and cooked through about 4 to 6 minutes, stirring occasionally. Remove chicken to a plate.

7. Return the skillet to the heat, add the remaining teriyaki sauce and 1 cup pineapple chunks, bring to a simmer, then stir in the cornstarch slurry and simmer until sauce thickens and becomes glossy about 1 to 2 minutes.

8. Return the cooked chicken to the skillet, toss to coat evenly with the thickened sauce and warm through about 1 minute.

9. Taste and adjust seasoning with salt and black pepper if needed.

10. Serve hot garnished with 2 green onions thinly sliced and 1 tablespoon sesame seeds.

Equipment Needed

1. Cutting board
2. Chef knife
3. Large mixing bowl
4. Small bowl for slurry
5. Whisk
6. Measuring cups and spoons
7. Large skillet or wok
8. Spatula or tongs
9. Microplane or grater for ginger

FAQ

Can I use chicken breasts instead of thighs? Yes. Use equal weight of boneless skinless breasts cut into bite sized pieces; reduce cooking time slightly and do not overcook to keep them tender.

Do I need to use fresh pineapple or is canned okay? Canned pineapple works fine; reserve up to 2 tablespoons of the juice to add to the cornstarch slurry for extra flavor and sweetness.

How do I get the sauce to thicken properly? Whisk the cornstarch with 1/4 cup water and up to 2 tablespoons pineapple juice until smooth, then stir into the simmering sauce and cook 1 to 2 minutes until glossy and thickened.

Can I make this ahead or freeze it? You can marinate the raw chicken in the sauce up to 4 hours refrigerated. Cooked leftovers keep 3 to 4 days in the fridge. Freeze cooked chicken in an airtight container up to 2 months; thaw overnight before reheating gently.

How can I adjust the sweetness or saltiness? To reduce salt, use lower soy sauce or add a splash more rice vinegar. To cut sweetness, reduce brown sugar by 1 to 2 tablespoons or add a squeeze of lime for brightness.

What is the best way to cook this for best texture? Sear the chicken in a hot skillet with neutral oil in batches so pieces brown instead of steam. Then add pineapple and sauce, simmer briefly until cooked through and the sauce thickens.

Pineapple Teriyaki Chicken Recipe Substitutions and Variations

Soy sauce: use tamari for gluten free, coconut aminos for lower sodium and soy free, or regular soy sauce if not using low sodium.
Brown sugar: swap with equal honey or maple syrup (reduce other liquids slightly), or use granulated sugar plus 1 tablespoon molasses per cup.
Mirin: substitute with sake or dry sherry plus 1 teaspoon sugar, or use 1 tablespoon rice vinegar plus 1 teaspoon sugar for a nonalcoholic option.
Cornstarch: replace with an equal amount of arrowroot or tapioca starch, or use 1 tablespoon all purpose flour plus 1 tablespoon water for a gentler thickener.

Pro Tips

1. For deeper flavor let the chicken marinate at least 30 minutes or up to 2 hours in the fridge. If you have more time, refrigerate overnight; bring it back to room temperature for 15 minutes before cooking so it browns evenly.

2. Pat the chicken pieces very dry before searing and do not overcrowd the pan. Work in batches if needed. A hot, spacious skillet gives you better caramelization and a more complex savory-sweet crust.

3. Add the cornstarch slurry gradually while simmering and stir constantly. If the sauce thickens too much, thin it with a splash of reserved pineapple juice or water. If it is too thin, mix another small pinch of cornstarch with cold water and whisk in, then simmer briefly.

4. For balance and texture, toss in the pineapple just long enough to heat it through so it keeps some bite. Finish with fresh green onion and a light sprinkle of sesame seeds right before serving for brightness and crunch. Store leftovers in an airtight container for up to 3 days and reheat gently on the stove to preserve the sauce texture.

Pineapple Teriyaki Chicken Recipe

Recipe by James Level

0.0 from 0 votes

I can never resist how this Pineapple Teriyaki Chicken turns out: glossy, sticky, and packed with sweet-savory flavor that makes plain rice disappear fast.

Servings

servings

Calories

562

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Large mixing bowl
4. Small bowl for slurry
5. Whisk
6. Measuring cups and spoons
7. Large skillet or wok
8. Spatula or tongs
9. Microplane or grater for ginger

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite sized pieces
1 cup pineapple chunks, fresh or canned (reserve juice if canned)
1/2 cup low sodium soy sauce
1/4 cup brown sugar, packed
2 tablespoons mirin or dry sherry
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
1/4 cup water (for slurry) plus up to 2 tablespoons reserved pineapple juice if using canned
2 tablespoons neutral oil, for cooking (vegetable or canola)
2 green onions, thinly sliced, for garnish
1 tablespoon sesame seeds, for garnish
Salt and black pepper, to taste

Directions

Season 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite sized pieces, with salt and black pepper.
Whisk together 1/2 cup low sodium soy sauce, 1/4 cup brown sugar packed, 2 tablespoons mirin or dry sherry, 2 tablespoons rice vinegar, 2 teaspoons toasted sesame oil, 3 cloves garlic minced, and 1 tablespoon fresh ginger grated to make the teriyaki sauce.
Pour half of the teriyaki sauce over the chicken in a bowl, toss to coat, and let marinate 15 to 30 minutes while you prepare other ingredients.
In a small bowl combine 1 tablespoon cornstarch with 1/4 cup water and up to 2 tablespoons reserved pineapple juice if using canned to make a smooth slurry; set aside.
Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat until shimmering.
Add the marinated chicken in a single layer and cook without crowding until browned and cooked through about 4 to 6 minutes, stirring occasionally. Remove chicken to a plate.
Return the skillet to the heat, add the remaining teriyaki sauce and 1 cup pineapple chunks, bring to a simmer, then stir in the cornstarch slurry and simmer until sauce thickens and becomes glossy about 1 to 2 minutes.
Return the cooked chicken to the skillet, toss to coat evenly with the thickened sauce and warm through about 1 minute.
Taste and adjust seasoning with salt and black pepper if needed.
Serve hot garnished with 2 green onions thinly sliced and 1 tablespoon sesame seeds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 280g
Total number of serves: 4
Calories: 562kcal
Fat: 34.5g
Saturated Fat: 5g
Trans Fat: 0g
Polyunsaturated: 12g
Monounsaturated: 17.5g
Cholesterol: 119mg
Sodium: 1150mg
Potassium: 458mg
Carbohydrates: 25g
Fiber: 1.5g
Sugar: 22g
Protein: 32.5g
Vitamin A: 50IU
Vitamin C: 29mg
Calcium: 36mg
Iron: 2mg

Pineapple Teriyaki Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Pineapple Teriyaki Chicken Recipe Substitutions and Variations

Pro Tips