A quick, flavorful dinner you’ll make again
This sticky teriyaki chicken with pineapple is sweet, tangy, and perfectly caramelized — a weeknight winner with big, Pinterest-ready flavor. The sauce clings to tender chicken thighs and pineapple bites for a sweet-savory bite everyone will ask for seconds. If you love easy weeknight chicken dinners, try this Chicken Philly Cheesesteak recipe for another crowd-pleasing twist.
Why You’ll Love This Sticky Teriyaki Chicken with Pineapple
- Bold sweet-and-salty flavor from a simple homemade teriyaki-style sauce.
- Quick prep and fast cooking — dinner on the table in under an hour (marinating time aside).
- Family-friendly: kids love the sweet pineapple and sticky glaze.
- Great for meal prep — slices reheat beautifully for lunches or bowls.
- Flexible: swap proteins or bulk up with veggies to feed a crowd.
Ingredients Needed :
Protein
- 1 lb boneless, skinless chicken thighs
Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
Sweet add-ins
- 1 cup pineapple chunks
Aromatics & thickener
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoon water
Pan essentials & toppings
- Oil for cooking
- 1 tablespoon sesame seeds (optional)
- Chopped green onions (optional)
- Red pepper flakes (optional)
Step-by-Step Instructions :
- In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar has dissolved.
- Marinate the chicken for at least 30 minutes, or up to overnight.
- Heat oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade and cook for 5-7 minutes per side until golden brown and cooked through.
- Let the chicken rest briefly. Pour the reserved marinade into the skillet and bring it to a simmer.
- In a small bowl, mix the cornstarch with water, then stir this into the simmering sauce to thicken it. Add the pineapple chunks to the sauce and stir until well combined.
- Return sliced chicken to the pan, toss to coat in the sticky sauce, and finish with sesame seeds and green onions if using.
Serving Suggestions Sticky Teriyaki Chicken with Pineapple
Serve over steamed jasmine rice or coconut rice to soak up every bit of glaze. Add a side of quick sautéed snap peas or roasted broccoli for color and crunch. For a fun dinner board, pair with sesame noodles and crispy battered fries for an indulgent family-style meal.
Tips for Success Sticky Teriyaki Chicken with Pineapple
- Pat chicken dry before searing to get a golden crust; wet chicken steams instead of browns.
- Use thighs for juiciness; if using breasts, pound to even thickness and reduce cook time.
- Don’t toss the marinade—reserve it for the pan sauce so you get concentrated flavor.
- Whisk the cornstarch slurry well and add slowly to avoid lumps; simmer until glossy and thick.
- For searing timing and pan technique, see the pan-sear notes in this Salisbury Steak with ground chicken recipe for helpful tips.
Variation Sticky Teriyaki Chicken with Pineapple
- Make it spicy: stir in 1/2 tsp sriracha or a pinch of red pepper flakes to the sauce.
- Veg-forward: add bell peppers and onions to the skillet when you add pineapple for a sweet pepper stir-fry.
- Grill option: grill marinated thighs over medium-high heat, then glaze with the thickened sauce at the end.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes — use boneless breasts, pound to even thickness, and reduce cook time so they don’t dry out. Aim for 4–6 minutes per side depending on thickness.
Q: Is the reserved marinade safe to use as a sauce?
A: Only if you simmer it first. Pour the reserved marinade into a pan and bring to a rolling simmer for several minutes; then thicken with the cornstarch slurry before using.
Q: How do I store and reheat leftovers?
A: Store cooled chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if the sauce is too thick.
