Pineapple Teriyaki Chicken

My recipe for Pineapple Teriyaki Chicken was first published on Sunday Supper Movement where I am a contributor.

Tender chicken and pineapple chunks tossed in teriyaki sauce and served over rice make an incredible Pineapple Teriyaki Chicken recipe for lunch or dinner! Served in a pineapple boat with thinly sliced green onions and sesame seeds, this homemade teriyaki chicken is irresistibly delicious.

How to make Pineapple Teriyaki Chicken

This recipe comes together quickly and easily for a tasty weeknight dinner idea:

How to cut a pineapple

The most challenging part of this dish is carving out the pineapple boat (but even then it only takes 5 minutes!).

If desired, you can skip this step altogether and toss about 2 cups of fresh or canned pineapple chunks (do not use frozen!) into the thickened teriyaki sauce with the chicken before serving in a bowl over rice.

To make the pineapple boat, begin by slicing a ripe pineapple in half lengthwise using a sharp knife.

Place the pineapple halves cut side up. Use a paring knife to cut an oval around the inside of the pineapple, leaving about 3/4 to 1 inch around the edges. Be careful not to pierce all the way through. Cut slits horizontally inside the oval, about 1 inch wide, again being careful not to cut all the way through.

Use a large metal spoon to scoop out the cut pineapple, then transfer to a bowl to later cut into chunks and toss with the chicken. This leaves behind a “boat” large enough to hold the rice and chicken!

What type of chicken is best?

I used boneless, skinless chicken thighs cut into bite-sized pieces.

I personally prefer the texture and flavor paired with the teriyaki sauce and pineapple, but you can also use boneless chicken breasts; just be extra careful not to overcook.

What do you serve with Pineapple Teriyaki Chicken?

I serve Pineapple Teriyaki Chicken in pineapple boats with cooked white rice, thinly sliced green onions, and a sprinkling of toasted sesame seeds.

Personally, I prefer Jasmine or Japanese short-grain rice, but you can also use brown rice or another favorite.

If you’d like to add in some vegetables, steamed broccoli or bell peppers would work perfectly.

Looking for more recipes using pineapple?

Try these:

• Easy Fish Taco Recipe with Pineapple Slaw
• Hawaiian Pizza Pull Apart Sliders
• Pineapple Pigs in a Blanket
• Kaukau na Painap (Papua New Guinean Sweet Potato and Pineapple Skewers)

Love rice bowl recipes?

You’ll love these:

• Salmon Poke Bowl Recipe for Two
• Healthy Rice Bowls
• Mexican Rice Bowl with Shrimp

Pineapple Teriyaki Chicken Recipe

Adapted from Ambs Loves Food

Print Pin

Pineapple Teriyaki Chicken

Tender chicken and pineapple chunks tossed in teriyaki sauce and served over rice make an incredible PINEAPPLE TERIYAKI CHICKEN recipe for lunch or dinner!

Course Main Course

Cuisine Asian

Keyword asia, asian, chicken, pineapple, poultry, teriyaki

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 Servings

Ingredients

• 1 pineapple small to medium
• 1 tablespoon vegetable oil
• 1 pound chicken thighs boneless and skinless, cut into 1 inch pieces
• Salt and freshly ground black pepper to taste
• 1 1/4 cups Teriyaki Sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 cups cooked white rice
• 2 green onions thinly sliced
• Sesame seeds for sprinkling

Instructions

To make the pineapple boat:

• Use a sharp knife to cut the pineapple in half lengthwise.
• Use a paring knife to cut an oval around the inside of a pineapple half, leaving about 3/4-1 inch along the edge and being careful not to slice all the way through.
• Cut slices across the inside of the oval about 1 inch apart, being careful not to cut all the way through.
• Use a large spoon to scoop out the sliced pineapple and transfer it to a medium bowl. Repeat with other pineapple half to create two boats.
• Cut the removed pineapple slices into 1 inch pieces and set aside.

To make the Pineapple Teriyaki Chicken:

• Drizzle the oil in a large wok or pan and place over medium-high heat.
• Once thoroughly heated, add the chicken pieces and sprinkle with salt and pepper. Cook, stirring often, until browned and cooked through.
• Remove the chicken to a plate and reduce heat to medium.
• In a small bowl, whisk together the cornstarch and water until smooth.
• Pour the teriyaki sauce into the pan and bring to a boil.
• Reduce heat to a simmer and pour in the cornstarch mixture.
• Allow to cook, whisking often, until the teriyaki sauce has thickened. Toss in the chicken and diced pineapple and cook until well-coated and hot. Remove from heat.
• Serve the Pineapple Teriyaki Chicken with cooked white rice in the prepared pineapple boats or bowls and top with sliced green onions and sesame seeds.