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- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup pineapple chunks (fresh or canned) - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 small onion, sliced - 3 cloves garlic, minced - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon sesame oil - 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry) - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) - Cooked rice or quinoa (for serving) Gather these ingredients for a tasty Pineapple Teriyaki Chicken Skillet. I love using chicken thighs for their rich taste. They add depth to the dish. Fresh pineapple chunks bring a sweet punch. It’s great for balancing flavors. The vegetables also play a big role. Red and green bell peppers add color and crunch. Sliced onions give a sweet note when cooked. Garlic provides a wonderful aroma that fills the kitchen. For the sauce, low-sodium soy sauce keeps it savory without being too salty. Honey adds sweetness and helps the sauce stick. A bit of sesame oil brings a nutty taste. Finally, the cornstarch slurry thickens the sauce perfectly, making it glossy and delicious. When serving, don’t forget your garnishes! Green onions add a fresh bite, and sesame seeds give a nice crunch. Serve the dish over fluffy rice or quinoa. This makes every bite a treat. Enjoy the mix of flavors and textures! {{ingredient_image_1}} First, heat the sesame oil in a large skillet over medium-high heat. Once the oil is hot, add 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces. Sauté the chicken for about 5 to 7 minutes. You want it browned and cooked through. When the chicken is ready, remove it from the skillet and set it aside. Let the flavors rest while you cook the veggies. In the same skillet, add the sliced onion and bell peppers. Use one red and one green bell pepper for color and flavor. Sauté these for about 3 to 4 minutes. You want them to start softening but not mushy. Next, add 3 cloves of minced garlic and 1 cup of pineapple chunks. Stir well for another 2 minutes. The aroma will be amazing! Now, mix 1/2 cup of low-sodium soy sauce and 1/4 cup of honey in a bowl. Pour this mixture over the veggies in the skillet. Add the cooked chicken back into the skillet and stir to coat everything in that tasty sauce. Bring it to a gentle simmer. To thicken the sauce, pour in the cornstarch slurry made from 2 tablespoons of cornstarch mixed with 2 tablespoons of water. Stir it well and cook for another 2 to 3 minutes. The sauce should thicken nicely. Finally, remove your skillet from the heat. Sprinkle sliced green onions and sesame seeds on top for a lovely finish. Serve your Pineapple Teriyaki Chicken over rice or quinoa to soak up all that delicious flavor! - To cook chicken perfectly, use boneless, skinless thighs. They stay juicy. - Sauté them until they turn golden brown. This takes about 5-7 minutes. - Set the chicken aside before cooking the veggies. This keeps them tender. - For crisp veggies, cook them just until they soften. Avoid overcooking. - Keep the heat high enough to sauté but not burn the garlic. - Want more spice? Add red pepper flakes or sriracha to the sauce. - Fresh pineapple gives a brighter taste than canned. It’s worth the extra effort. - If using canned pineapple, choose one packed in juice, not syrup. This keeps it healthier. - Try marinating the chicken in teriyaki sauce for an hour before cooking. This adds depth. - Consider adding a splash of rice vinegar for a tangy twist. This balances the sweetness. Pro Tips Use Fresh Pineapple: Fresh pineapple adds a vibrant flavor and texture compared to canned. If using canned, opt for those packed in juice rather than syrup for a healthier option. Marinate the Chicken: For even more flavor, marinate the chicken in the soy sauce and honey mixture for at least 30 minutes before cooking. This enhances the teriyaki flavor throughout the meat. Customize Your Veggies: Feel free to add other vegetables like snap peas, carrots, or broccoli. This not only adds color but also boosts the nutritional value of your dish. Serve with Lime: A squeeze of fresh lime over the finished dish adds a zesty brightness that complements the sweetness of the teriyaki sauce beautifully. {{image_2}} You can switch chicken thighs for chicken breast. Just slice it thinly and cook it the same way. Chicken breast is leaner but still tasty. If you want a vegetarian option, try tofu or tempeh. Both soak up sauce well and add great texture. Cut tofu into cubes and press it to remove moisture before cooking. You can add more veggies to your dish. Broccoli or snap peas make great choices. They add color and crunch. You can also use ginger or scallions to enhance the flavor. Ginger gives a warm spice, while scallions add a fresh bite. Sauté these with your onions and bell peppers for a delicious twist. If you want to change the sweetness, you can switch honey for maple syrup or agave nectar. Both will give a nice flavor. For those needing gluten-free options, use tamari instead of soy sauce. It has a similar taste and works great in this dish. To keep your Pineapple Teriyaki Chicken fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly. This dish lasts about 3-4 days in the fridge. Be sure to let it cool down before you store it. If you want to freeze the dish, place it in a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove over low heat. Stir occasionally for even warming. It takes about 30 minutes to cook Pineapple Teriyaki Chicken. The prep time is 15 minutes. Cooking time is around 15 minutes. You can quickly sauté the chicken and veggies, then simmer them in the sauce. Yes, you can make Pineapple Teriyaki Chicken ahead of time. Cook it fully, then let it cool. Place it in an airtight container in the fridge. It can last for 3-4 days. Just reheat it on the stove or in the microwave before serving. You can serve Pineapple Teriyaki Chicken over cooked rice or quinoa. Both options soak up the sauce nicely. For sides, consider steamed broccoli or snap peas. You can also add garnishes like sesame seeds or fresh cilantro for extra flavor. Pineapple Teriyaki Chicken offers a tasty mix of flavors and textures. We explored the key ingredients, like chicken thighs and fresh pineapple, and guided you through each step of cooking. I shared helpful tips to keep your veggies crisp and chicken juicy. You can also try fun variations and know how to store leftovers safely. Give this dish a try! It brings joy and warmth to any meal. Enjoy the process and the delicious results.

Pineapple Teriyaki Chicken Skillet

A delicious and easy skillet dish featuring chicken, pineapple, and bell peppers in a savory teriyaki sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup pineapple chunks (fresh or canned)
  • 1 each red bell pepper, sliced
  • 1 each green bell pepper, sliced
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • 2 each green onions, sliced (for garnish)
  • to taste sesame seeds (for garnish)
  • as needed cooked rice or quinoa (for serving)

Instructions
 

  • In a large skillet, heat the sesame oil over medium-high heat. Add the chicken pieces and sauté until browned and cooked through, about 5-7 minutes.
  • Remove the cooked chicken from the skillet and set aside. In the same skillet, add the sliced onion and bell peppers. Sauté for 3-4 minutes until they start to soften.
  • Add the minced garlic and pineapple chunks to the pan, stirring well to combine, and cook for another 2 minutes.
  • In a separate bowl, mix the soy sauce and honey until well combined. Pour this mixture over the vegetables in the skillet.
  • Return the cooked chicken to the skillet. Stir to coat everything in the sauce and bring to a gentle simmer.
  • Pour the cornstarch slurry into the skillet and mix well, cooking for an additional 2-3 minutes until the sauce thickens.
  • Remove from heat and sprinkle with sliced green onions and sesame seeds for a finishing touch.

Notes

Serve over rice or quinoa and garnish with sesame seeds and cilantro if desired.
Keyword chicken, pineapple, skillet, teriyaki