Sticky Teriyaki Chicken with Pineapple
Sweet, savory, and ready in 30 minutes - this sticky teriyaki chicken with pineapple is coated in a glossy homemade glaze with juicy caramelized pineapple chunks. Perfect over rice or noodles.
Equipment
- Large skillet
- Mixing bowl
- Tongs
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
- 1 cup pineapple chunks fresh or canned, drained
- 1/4 cup soy sauce low sodium preferred
- 3 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tbsp neutral cooking oil
- sesame seeds and green onions for serving
Instructions
- Heat neutral oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes without moving until golden brown on the bottom.
- Flip the chicken and cook another 2 to 3 minutes. Remove from pan and set aside.
- Add garlic and ginger to the same skillet. Stir for 30 seconds until fragrant.
- Pour in soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Stir and bring to a light simmer.
- Add pineapple chunks and cook for 2 minutes until slightly softened and caramelized.
- Stir in the cornstarch slurry and mix continuously until the sauce thickens.
- Return chicken to the pan, toss to coat, and cook 2 more minutes until fully glazed and cooked through.
- Serve immediately topped with sesame seeds and sliced green onions.
Notes
- Cook chicken in batches to avoid steaming - a single layer gives the best sear.
- For a spicy version, add 1 tsp sriracha to the sauce.
- Leftovers reheat well with a splash of water to loosen the sauce.
- Swap soy sauce for tamari to make this gluten-free.