Go Back
–+ servings
Pineapple Chicken Teriyaki Recipe

Pineapple Chicken Teriyaki Recipe: A Flavorsome One-Pot Wonder

Discover this Pineapple Chicken Teriyaki Recipe, a quick one-pot dish that blends juicy chicken with tangy sauce and sweet pineapple.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Hawaiian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless Skinless Chicken Breasts/Thighs Preferred for juiciness; chicken thighs offer more flavor.
  • 1/2 cup Reduced Sodium Soy Sauce Main source of umami; opt for low-sodium for a healthier choice.
For the Rice
  • 1.5 cups Long-Grain White Rice Acts as a base, absorbing all the wonderful teriyaki flavors.
  • 1 tbsp Olive Oil Ideal for sautéing; feel free to substitute with any neutral cooking oil.
For the Teriyaki Glaze
  • 1 cup Crushed Pineapple Provides sweetness and moisture; canned pineapple works great for ease.
  • 1/2 cup Sugar Balances savory flavors; can be swapped with honey or brown sugar.
  • 1/4 cup Cider Vinegar Adds a nice tang; rice vinegar can be used for a milder flavor.
  • 1 tbsp Garlic Powder Enhances the overall flavor profile; fresh garlic can heighten the taste.
  • 1 tbsp Ginger Powder Brings warmth and spice; try fresh ginger for additional zest.
  • 2 tbsp Cornstarch Thickens the glaze; arrowroot powder is a great alternative.
For Seasoning
  • 1 tsp Salt Enhances the dish’s flavors; use less if using soy sauce to avoid excess salt.
  • 1/2 tsp Black Pepper Adds a touch of heat; adjust according to your spice preference.
  • 1 tbsp Sriracha For a kick of heat; feel free to omit or reduce for a milder dish.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Prepare Pineapple Water: Strain the juice from the crushed pineapple into a measuring cup and combine with enough water to yield 3.5 cups. Set aside.
  2. Make Teriyaki Glaze: In a large skillet over medium heat, combine reduced sodium soy sauce, sugar, cider vinegar, garlic powder, and ginger powder. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened.
  3. Cook Rice: Add a splash of olive oil in the same skillet. Pour in the prepared pineapple water and crushed pineapple, bring to a simmer, add the rice, stir, cover, and cook for 12 minutes.
  4. Cook Chicken: Nestle marinated chicken on top of the cooked rice, drizzle with teriyaki glaze, cover, and cook for 8-12 minutes until chicken reaches 165°F.
  5. Finish: Brush chicken with more teriyaki glaze, adjust seasoning with salt, black pepper, or sriracha as desired, mix gently, and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 8mg

Notes

Marinate chicken for up to 12 hours for deeper flavor. Use a meat thermometer for safe cooking. A nonstick skillet simplifies cleanup.

Tried this recipe?

Let us know how it was!