Our favorite Teriyaki Pineapple Chicken
Teriyaki Chicken has to be one of the most beloved Asian foods of all time. Its savory, slightly sweet, and just so satisfying. And even more satisfying when its made with pineapple all in one pot to create Pineapple Teriyaki Chicken, my happy place. In Seattle Washington, they love their teriyaki chicken. In 2010, there were over 83 restaurants with the word teriyaki in it. It became the signature cuisine, in lieu of traditional fast food options. I am sure they have lots of great variations of teriyaki in Seattle but because we can’t all fly to Seattle when we want teriyaki chicken, I am giddy to bring you THIS Pineapple Teriyaki Chicken Recipe bursting with flavor to perfectly compliment your palate, and your busy lifestyle, and your dislike of dishes, and above all, your love of teriyaki chicken, this teriyaki chicken. Happy Teriyaking!
Why you’ll love this Pineapple Chicken Teriyaki Recipe
ONE POT WONDER: The chicken, rice and glaze all cook in one pan for loads of flavor and only one pan to wash! FLAVORFUL CHICKEN: The chicken is marinated for one hour (or more if you like) in what readers call the “best teriyaki chicken marinade!” PINEAPPLE RICE: The rice is cooked with crushed pineapple its juices, soaking up the sweet and tangy flavor.PANTRY FRIENDLY: You probably have everything you need to make it right now!
What you’ll need for Teriyaki Chicken and Rice
Making Pineapple Teriyaki Chicken at home is EASY and only requires a few pantry staples. You can also customize it to fit YOUR personal preference whether that be more sweet, more savory, or more heat. Traditional Teriyaki Sauce is equal parts, soy and mirin (a sweet cooking sake) and sugar to taste. Another version of simple teriyaki is equal parts soy sauce to granulated sugar which is what I have used in this Pineapple Teriyaki Chicken recipe.
chicken: as previously mentioned, you can either use 4 small boneless skinless chicken breasts or 4 boneless chicken thighs. I have included cooking times for each in the recipe. rice: use long-grain white rice as brown rice will require different cooking times and ratios. pineapple: use one 20 oz. can crushed pineapple. olive oil: you may substitute with your favorite cooking oil such as avocado oil or coconut oil. soy sauce: make sure you use reduced sodium soy sauce or your Teriyaki Chicken will be too salty. sugar: is necessary to balance the soy sauce and the vinegar. You may substitute with some honey, or brown sugar but it will create a slightly different flavor profile. apple cider vinegar: provides the fruity, tangy balance to the soy sauce. You may substitute with rice wine vinegar or white vinegar if that’s all you have on hand. White vinegar has more acidic than apple cider vinegar, so only use 3 tablespoons. garlic: one teaspoon garlic powder will do the trick. ginger: adds a warm spicy, almost pepper taste that cuts through the sweetness. You will need 1/2 teaspoon ground ginger. salt and pepper: enhance all of the flavors. Sriracha: you can use sriracha or sambal oelek. Use more or less to taste.
WHAT CHICKEN IS BEST FOR Pineapple TERIYAKI CHICKEN?
You have two options when it comes to what chicken you would like to use for this Pineapple Teriyaki Chicken recipe:
Boneless skinless chicken thighs: are dark meat and therefore inherently juicier and more forgiving as far as cooking time. It is hard to dry out chicken thighs, so although the pictures show chicken breasts, I actually recommend chicken thighs. Boneless skinless chicken breasts: are leaner but still emerge wonderfully juicy from the marinade. If you use chicken breasts, take care they are pounded to an even thickness so they cook evenly. Chicken breasts vary wildly in size, so adjust cooking time accordingly.
How to Make Pineapple Teriyaki Chicken
How to make Teriyaki Pineapple Chicken in advance
You can prepare elements of this recipe in advance so when it’s time to cook, all the prep is done! The chicken can be marinated up to 12 hours ahead of time, then brought to room temperature before cooking. The crushed pineapple can be combined with water and refrigerated. The glaze can be thickened and refrigerated. Microwave glaze before using, stirring in a little water, as needed, to thin.
Pineapple Chicken Teriyaki Recipe tips
Pound chicken: The chicken breasts should be small to medium, pounded to an even thickness. If they are too large, they will not cook in the same time as the rice. Rice: White rice should always be rinsed and drained before using, otherwise, it releases too much starch and can become mushy. Use crushed pineapple in juice: Don’t use pineapple in heavy syrup! Fresh aromatics: You may use fresh ginger and garlic in the marinade instead of powders. You will need 1 tablespoon minced fresh garlic and ½ tablespoon minced fresh ginger. Bring chicken to room temperature: The chicken can be marinated up to 12 hours in the refrigerator. Bring to room temperature before cooking so it cooks evenly, about one hour. Use a nonstick skillet: The rice can stick and burn on the bottom (although I love crunchy brown bits) if you use a cast iron skillet due to the sticky glaze and sugar in the pineapple juice. Don’t burn the glaze: Stir constantly while thickening. Thicken a little less than your desired consistency because it will continue to thicken upon standing. If it becomes too thick, you can whisk in a little water. Bring water to a boil before adding rice: This is crucial to help it cook evenly. Don’t overcook the chicken: Cook chicken to an internal temperature of 160 degrees F, it will continue to rise to 165 F while resting. If the chicken finishes cooking before the rice, remove it from the skillet while the rice finishes cooking.
What to serve with Teriyaki Chicken and Rice
Pineapple Teriyaki Chicken is fantastic served with any sautéed, roasted or grilled veggies you have on hand. Broccoli, snow peas, peppers, are great vegetables to add to make it healthier and well balanced. But don’t stop there, here are some more ideas to spice up your Pineapple Teriyaki Chicken:
Stir Fry Veggies. You can stir fry any veggies your heart desires from broccoli, to bell peppers, to mushrooms, to carrots, etc. or you can serve with roasted veggies such as Roasted Broccoli, Roasted Broccolini, Roasted Cauliflower, Roasted Carrots, Sauteed Brussels Spouts, or Roasted Squash. Shortcut Veggies. You an can purchase pre-chopped veggies perfect for stir fries or use a frozen stir-fry blend or steam-in-the-bag microwavable frozen veggies. Salad. You can serve Teriyaki Chicken with Crunchy Asian Salad, Chinese Salad, Asian Pineapple Salad or add the chicken directly to the salad to make Teriyaki Chicken Salad. Soups: Miso Soup, Thai Noodle Soup, Curried Butternut Squash Soup, Thai Soup Fruit: Grilled Pineapple, Summer Fruit Salad, Perfect Fruit Salad, Creamy Grape Salad, Pina Colada Fruit Salad Appetizers. For an Asian feast, Teriyaki Chicken is delicious with Wontons, Asian Salad, Potstickers, Wonton Soup and Chinese Chicken Egg Rolls.
How to store Pineapple Chicken and Rice
Transfer to an airtight container and refrigerate for 4-5 days. Reheat gently in a skillet or in the microwave.
Looking for More Teriyaki Recipes?
Teriyaki Chicken Tacos with Pineapple Pear Salsa Teriyaki Chicken Salad with Pineapple Ginger Dressing Sweet Chili Teriyaki Chicken Teriyaki Chicken Bowls Honey Teriyaki Chicken Pineapple Sandwich Sheet Pan Teriyaki Shrimp, Pineapple and Snap Peas
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