Pineapple Teriyaki Chicken

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Juicy chicken coated in a sticky, sweet teriyaki glaze and tossed with fresh pineapple chunks—this pineapple teriyaki chicken is exactly what I want when I need something easy but still packed with flavor.

The balance of salty soy sauce, golden honey, and tangy pineapple juice makes the sauce rich and glossy, just like your favorite takeout spot.

I make this on busy weeknights when I don’t feel like spending hours cooking but still want something that tastes like I put in serious effort.

You can cook everything in one pan, which means less cleanup, and serve it with fluffy white rice for a complete meal that everyone at the table will be asking for again.

This dish has it all: tender chicken, caramelized pineapple, and a sauce that’s so good you’ll want to drizzle it over everything!

Table of Contents

Pineapple Teriyaki Chicken Recipe

Ingredients

4 boneless, skinless chicken thighs (you can use chicken breast if you prefer)
1 ½ cups fresh pineapple chunks (cut into bite-sized pieces)
1 tablespoon vegetable oil (or any neutral oil)
2 garlic cloves, finely minced
1 teaspoon freshly grated ginger
½ cup low-sodium soy sauce
⅓ cup pineapple juice (from the fresh pineapple or bottled)
¼ cup honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon sesame oil
1 tablespoon sesame seeds (for garnish)
2 spring onions, finely sliced (for garnish)
Steamed white rice, to serve

Instructions

Pat the chicken thighs dry with a paper towel, then lightly season both sides with a small pinch of salt and pepper. Set aside.
In a small bowl, whisk together the soy sauce, pineapple juice, honey, brown sugar, rice vinegar, sesame oil, and cornstarch slurry until smooth. This will be your teriyaki sauce base.
Heat the vegetable oil in a large non-stick skillet or sauté pan over medium heat.
Place the chicken thighs into the hot pan smooth side down and sear for about 3-4 minutes until golden brown. Flip and cook the other side for another 3-4 minutes. The chicken should be about 80% cooked through at this point but not fully done.
Remove the chicken and set it aside on a plate.
In the same pan, add the minced garlic and grated ginger. Sauté for 30 seconds until aromatic, scraping up any browned bits from the chicken.
Pour the teriyaki sauce mixture into the pan. Stir constantly and let it come to a gentle simmer over medium-low heat.
Once the sauce starts to thicken slightly (about 2-3 minutes), add the chicken back into the pan along with any juices from the plate.
Turn the heat to low and simmer the chicken in the sauce for about 5-7 minutes, flipping occasionally to fully coat and cook the chicken through. The sauce will reduce into a glossy, sticky glaze.
Toss in the pineapple chunks and stir gently to coat them in the sauce. Let them cook with the chicken for the last 2-3 minutes until warmed through and slightly caramelized.
Once the sauce has thickened to your liking and the chicken is cooked all the way (internal temp around 74°C or 165°F), turn off the heat.
Slice or serve the chicken whole over steamed white rice. Spoon the pineapple teriyaki sauce generously over the top.
Garnish with sesame seeds and freshly sliced spring onions just before serving.

What Is Pineapple Teriyaki Chicken?

Pineapple teriyaki chicken is a simple dish where chicken is cooked with a homemade teriyaki sauce that includes pineapple for a sweet and tangy flavor.

The chicken is usually pan-seared until golden brown and then simmered in a sticky glaze made from soy sauce, pineapple juice, honey, and a few other tasty ingredients.

Fresh pineapple chunks are added near the end, giving the dish bursts of juicy, fruity flavor in every bite. It’s a quick and easy meal that tastes like something you’d order from a restaurant.

How Do I Make Sure The Chicken Stays Juicy And Tender?

No one likes dry chicken, so here are some easy steps to make sure your chicken stays soft and moist:

Use boneless chicken thighs because they have more natural fat and stay juicier than chicken breast.
Don’t overcook the chicken. Cook it just until it reaches 74°C (165°F) inside, then remove it from the heat.
Sear the chicken first to lock in the juices before finishing it in the sauce.
If using chicken breast, pound it lightly to an even thickness so it cooks evenly and stays tender.
After cooking, let the chicken rest for 3-5 minutes before slicing so the juices stay inside.

Should I Use Fresh Or Canned Pineapple For This Recipe?

You can use both, but fresh pineapple is often better for flavor and texture.

Fresh pineapple has a brighter taste and stays firm when cooked, giving a nice bite to the dish. It also adds a natural sweetness and slight tanginess.
Canned pineapple is softer and sweeter since it is packed in syrup or juice. It works fine too, especially if you’re short on time, but it may break down faster when cooked.

If you can, go for fresh pineapple for the best texture, but canned pineapple is a good backup option.

How Long Should I Cook The Chicken To Get That Sticky Glaze?

To get that thick, shiny sauce that sticks beautifully to the chicken, follow these easy timing tips:

Sear the chicken for about 3-4 minutes per side until golden brown.
Simmer in the sauce for about 5-7 minutes on low heat, flipping the chicken now and then.
Reduce the sauce for an extra 2-3 minutes once the chicken is cooked through. The sauce will thicken and cling to the chicken as it simmers.

Can I Make This Pineapple Teriyaki Chicken Recipe Ahead Of Time?

Yes, this is a great recipe to make ahead! The flavors actually deepen as it sits.

Cook the chicken and sauce fully, then let it cool and store in an airtight container in the fridge.
It can be made up to 2 days in advance.
Reheat gently in a pan over low heat, adding a splash of water if the sauce gets too thick.
You can also marinate the raw chicken in the teriyaki sauce overnight and cook it fresh the next day for an even stronger flavor.

What Side Dishes Go Well With Pineapple Teriyaki Chicken?

To make this a full meal, here are some easy sides that pair well:

Steamed white rice or jasmine rice
Fried rice
Stir-fried vegetables
Simple cucumber salad
Roasted or steamed bok choy
Grilled or roasted sweet potatoes

Does Pineapple Juice Make Chicken Mushy?

Pineapple juice can make chicken soft, but only if you leave it too long in the marinade.

Pineapple has an enzyme called bromelain that helps break down proteins, which can tenderize the meat.
If you marinate for 1-2 hours, it will make the chicken tender but still firm.
Over-marinating (more than 6-8 hours) can make the chicken too soft or mushy.

For the best texture, keep the marinade time under 2 hours or use pineapple juice in the sauce, not as a long marinade.

How Do I Store And Reheat Leftover Pineapple Teriyaki Chicken?

Leftovers are easy to store and taste just as good the next day.

Let the chicken and sauce cool down completely before storing.
Refrigerate in an airtight container for up to 3 days.
To reheat, place the chicken and sauce in a pan over low heat. Add a tablespoon of water to loosen the sauce if needed and warm until hot all the way through.
You can also reheat in the microwave for 1-2 minutes, stirring halfway through.