The Best Pineapple Teriyaki Chicken
The Best Pineapple Teriyaki Chicken is a sweet and tangy dish that’s better than takeout. After making this many times, I’ve discovered the trick to the perfect glaze. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Cinnamon Banana Fritters and Herb Butter Sautéed Mushrooms Recipe for Easy Dinner Sides.
Why This The Best Pineapple Teriyaki Chicken Is Pure Comfort
- Packed with sweet and tangy flavors
- Better than takeout
- Easy to make at home
- Family favorite recipe
What You'll Need for The Best Pineapple Teriyaki Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Chicken breasts
- Pineapple
- Soy sauce
- Honey
- Garlic
- Ginger
- Soy sauce
- Honey
- Garlic
- Ginger
- Red pepper flakes
- Optional: Green onions
- Optional: Sesame seeds
📝 Ingredient Notes
- Chicken breasts: Boneless, skinless
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures chicken is cooked to perfection → See on Amazon
- Non-stick skillet — Prevents chicken from sticking → See on Amazon
How to Make The Best Pineapple Teriyaki Chicken
- Prepare the chicken: Slice chicken breasts into bite-sized pieces. Season with salt and pepper.
- Make the teriyaki sauce: In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red pepper flakes.
- Cook the chicken: Heat oil in a skillet. Add chicken and cook until browned. Pour in teriyaki sauce and pineapple chunks. Simmer until sauce thickens.
Cook's Tips for Perfect The Best Pineapple Teriyaki Chicken
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper.
- Pro tip: To make ahead, prepare the teriyaki sauce and slice the chicken. Store separately in the fridge until ready to cook.
Storing & Reheating The Best Pineapple Teriyaki Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days Make-ahead tip: Prepare the teriyaki sauce and slice the chicken ahead of time
Freezing The Best Pineapple Teriyaki Chicken
Freeze cooked chicken for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes Microwave: Reheat in the microwave for 1-2 minutes
Recipe Notes
- Chef tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet before the sauce thickens.
- Best substitution: Substitute chicken breasts for chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the teriyaki sauce and slice the chicken ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce isn't thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet.
Want to level up this recipe?
High-quality skillet — Even heat distribution for perfect cooking → Check price on Amazon
The Best Pineapple Teriyaki Chicken
Ingredients
Main Ingredients
- Chicken breasts
- Pineapple
- Soy sauce
- Honey
- Garlic
- Ginger
Seasonings
- Soy sauce
- Honey
- Garlic
- Ginger
- Red pepper flakes
Optional Toppings
- Green onions
- Sesame seeds
Instructions
- Prepare the chicken: Slice chicken breasts into bite-sized pieces. Season with salt and pepper.
- Make the teriyaki sauce: In a bowl, mix soy sauce, honey, minced garlic, grated ginger, and red pepper flakes.
- Cook the chicken: Heat oil in a skillet. Add chicken and cook until browned. Pour in teriyaki sauce and pineapple chunks. Simmer until sauce thickens.
Notes
- Chef tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet before the sauce thickens.
- Best substitution: Substitute chicken breasts for chicken thighs for a more flavorful dish.
- Make-ahead: Prepare the teriyaki sauce and slice the chicken ahead of time. Store separately in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the sauce isn't thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze cooked chicken for up to 2 months
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 1-2 minutes
- Make ahead: Prepare the teriyaki sauce and slice the chicken ahead of time
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 8g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
The Best Pineapple Teriyaki Chicken FAQs
Yes, prepare the teriyaki sauce and slice the chicken ahead of time. Store separately in the fridge until ready to cook.
Overcooking the chicken is the most common reason for a dry dish. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, freeze cooked chicken for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, cook the chicken in the air fryer at 375°F (190°C) for 10-12 minutes, then proceed with the recipe as written.
You can substitute pineapple with mango or apricot for a similar sweet and tangy flavor.
A Warm Final Note
I can’t wait for you to try The Best Pineapple Teriyaki Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
