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.
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.