Pineapple Teriyaki Chicken

A recipe for Pineapple Teriyaki Chicken! Chicken and pineapple pieces are simmered together in a sweet and savory teriyaki sauce for a comforting blend of flavors.

This Pineapple Teriyaki Chicken comes together in minutes using only a handful of ingredients for a great weeknight meal option with a fun presentation.

Simply cook chicken pieces on all sides until browned, then finish in a simmering teriyaki sauce with the fresh pineapple pieces.

Thicken the sauce with cornstarch and serve the Pineapple Teriyaki Chicken while still hot (in the pineapple boat if desired) alongside freshly steamed rice and a sprinkling of green onions and toasted sesame seeds.

How to cut the pineapple

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

This recipe is best using a ripe, small pineapple. If desired, you can skip hollowing out the pineapple altogether and toss about 2 cups of fresh or canned and drained pineapple chunks (do not use frozen– it will add too much moisture) into the thickened teriyaki sauce with the chicken.

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 (2-2.5 centimeters) around the edges. Be careful not to pierce all the way through.

Cut slits horizontally inside the oval, about 1 inch (2.5 centimeters) wide, again being careful not to cut all the way through.

Cut slices again lengthwise, about 1 inch (2.5 centimeters) wide, to make cubes.

Use a large metal spoon to scoop out the cut pineapple, then transfer to a bowl and cut into smaller chunks if needed. Discard the tough core pieces.

This leaves behind a “boat” large enough to hold the rice and chicken.

A Few Pineapple Teriyaki Chicken Tips

I made the Pineapple Teriyaki Chicken using my Homemade Teriyaki Sauce. It has simply a combination of soy sauce, sake, mirin, and sugar. You can either use this, your personal favorite, or a store-bought version.

Keep in mind that some store-bought teriyaki sauces may already be thickened or have additional flavors/additives. Adjust as needed.

Have all the ingredients prepped and chopped before you start cooking. Everything moves quickly once you turn on the heat.

For this recipe, 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. You can also swap for boneless chicken breasts, but be extra careful to not overcook or the chicken may toughen.

I add the pineapple with the chicken to fully cook since I am sensitive to raw pineapple. If you want your pineapple more fresh, toss in the teriyaki sauce after the chicken is cooked through.

We usually make this with just the chicken and pineapple, but you can also add chopped bell peppers or broccoli for even more variety. I sometimes also serve a shredded cabbage salad on the side.

The Pineapple Teriyaki Chicken is best served warm from the stove. Leftovers can be stored in an airtight container for up to two days.

Looking for more recipes with pineapple?

Try my:

• Kuih Tart (Pineapple Tarts)
• Pineapple Ginger Smoothie
• Khao Pad Sapparod (Thai Pineapple Fried Rice)

This recipe was originally posted in April 2019 and updated in August 2025.

Pineapple Teriyaki Chicken Recipe

Adapted from Ambs Loves Food

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Pineapple Teriyaki Chicken

A recipe for Pineapple Teriyaki Chicken! Chicken and pineapple pieces are simmered together in a sweet and savory teriyaki sauce for a comforting blend of flavors.

Course Main Course

Cuisine N/A

Keyword chicken, green onion, pineapple, poultry, teriyaki

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Ingredients

• 1 small pineapple
• 1 tablespoon (15 milliliters) vegetable oil
• 1 pound (450 grams) boneless, skinless chicken thighs cut into 1 inch (2.5 centimeter) pieces
• salt and freshly ground black pepper
• 2 cloves garlic peeled and minced
• 2 green onions thinly sliced, white and green parts divided
• 1 cup (240 milliliters) Teriyaki Sauce homemade or store-bought
• 1 tablespoon (9 grams) cornstarch
• 1 tablespoon (15 milliliters) water
• roasted sesame seeds for sprinkling
• freshly steamed white rice for serving

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 (2-2.5 centimeters) along the edge and being careful not to slice all the way through.
• Cut slices across the inside of the oval about 1 inch (2.5 centimeters) apart, being careful not to cut all the way through.
• Cut slices lengthwise down the inside of the oval about 1 inch (2.5 centimeters) apart, being careful not to cut all the way through, to make cubes.
• 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.
• Discard the core and cut the removed pineapple slices into 1 inch (2.5 centimeter) pieces.

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 on all sides.
• Reduce heat to medium.
• Add the garlic and white part of the green onion slices. Cook until just fragrant, 30 seconds to 1 minute.
• Pour in the teriyaki sauce and bring to a simmer.
• Add the pineapple pieces, stirring to coat. Continue to simmer until the chicken is cooked through, about 5 minutes.
• In a small bowl, whisk together the cornstarch and water until smooth.
• Pour the cornstarch mixture into the pan and stir to evenly combine. Continue to simmer until the mixture starts to thicken.
• Remove from heat.
• Serve the Pineapple Teriyaki Chicken in the hollowed out pineapples with a sprinkling of the green onion slices and sesame seeds, alongside the steamed white rice.