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Glazed pineapple teriyaki chicken pieces with caramelized pineapple chunks on white plate with chopsticks
Julia Monroe

Pineapple Teriyaki Chicken

Sweet, savory Pineapple Teriyaki Chicken with juicy thighs, tender pineapple chunks, and a glossy caramelized glaze—an easy weeknight dinner that tastes like takeout in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs
  • 1 cup pineapple chunks (fresh or canned)
  • 2 tbsp pineapple juice (from can or fresh), plus more as needed
  • 1/2 cup teriyaki sauce
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp honey (or brown sugar)
  • 1 tsp rice vinegar (optional)
  • 1 tbsp neutral oil (avocado/canola/vegetable)
  • 1 tsp cornstarch (optional, to thicken)
  • 1 tbsp water (optional, for cornstarch slurry)
  • sesame seeds (optional, garnish)
  • sliced green onions (optional, garnish)
  • cooked rice, for serving

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • tongs or spatula
  • meat thermometer (recommended)

Method
 

  1. Make the sauce: In a bowl, whisk together teriyaki sauce, soy sauce, garlic, ginger, honey, pineapple juice, and rice vinegar (if using).
  2. Optional quick marinate: Toss chicken thighs with about half of the sauce and let sit 10–30 minutes while you prep the rest. (If short on time, skip marinating.)
  3. Heat a large skillet over medium-high heat and add oil. Add chicken in a single layer and sear 3–4 minutes per side until browned and nearly cooked through.
  4. Add pineapple chunks to the skillet and cook 1–2 minutes to warm through and lightly caramelize.
  5. Pour in the remaining sauce and simmer 2–4 minutes, tossing often, until chicken reaches 165°F and the sauce turns glossy and sticky. If the sauce gets too thick, splash in a little pineapple juice or water.
  6. Optional extra-thick glaze: Stir cornstarch with water to make a slurry, then add to the pan and simmer 30–60 seconds until thickened.
  7. Serve hot over rice. Garnish with sesame seeds and green onions if desired.

Notes

Chicken: Thighs stay juicier than breast and handle high heat well.
Pineapple: Fresh pineapple is best, but canned chunks (with a little juice) work great in a pinch.
Glaze tip: Add the sauce near the end so the sugars don’t burn; simmer briefly to thicken into a sticky glaze.
Don’t overcook: Cook chicken just to 165°F internal temperature for the best texture.
Make it spicy: Add sriracha, red pepper flakes, or sliced chiles.
Serving ideas: Jasmine rice, noodles, or cauliflower rice. Great with broccoli, bell peppers, or snap peas.