Description
A sticky-sweet and savory dish that combines juicy chicken with caramelized pineapple in a rich teriyaki glaze. Perfect for a quick dinner, meal prep, or summer cookouts. This recipe is easy to make and packed with flavor!
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup pineapple juice
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tsp cornstarch
- ½ tsp black pepper
- 1 tbsp vegetable oil
- 1 ½ cups fresh pineapple chunks
- 2 green onions, chopped
- 1 tbsp sesame seeds (for garnish)
Instructions
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Marinate the Chicken – Whisk together pineapple juice, soy sauce, brown sugar, honey, vinegar, sesame oil, ginger, and garlic. Add chicken, coat well, and marinate for at least 30 minutes.
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Sear the Chicken – Heat oil in a pan over medium-high heat. Remove chicken from marinade and cook for 4-5 minutes per side until golden brown.
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Thicken the Sauce – Pour the reserved marinade into a small saucepan. Mix cornstarch with 1 tbsp water and stir into the sauce. Heat until thickened.
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Caramelize Pineapple – Add pineapple chunks to the pan with the chicken. Cook for 2-3 minutes until lightly caramelized.
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Glaze the Chicken – Pour the thickened sauce over the chicken and pineapple. Simmer for 2-3 more minutes, turning the chicken to coat it evenly.
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Serve – Garnish with green onions and sesame seeds. Serve hot with rice or vegetables.
Notes
Marinate overnight for maximum flavor.
Double the sauce if you want extra for drizzling over rice.
Grilling the chicken instead of pan-searing gives it a charred, smoky depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared / Grilled
- Cuisine: Asian / Hawaiian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 380
- Sugar: 18g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg