Pineapple Teriyaki Chicken Recipe

Pineapple teriyaki chicken brings together the best of sweet and savory flavors in one stunning dish that’s ready in just 30 minutes. I still remember the first time I hollowed out a pineapple for dinner – my grandkids’ faces lit up like it was Christmas morning, and they still request this “fancy chicken” every time they visit my kitchen.

There’s something magical about combining tender chicken with tangy teriyaki sauce and golden pineapple chunks. Back on my grandmother’s farm, we didn’t have fresh pineapples readily available, but we always believed in making meals feel special, even on busy weeknights. This recipe captures that same spirit – transforming simple ingredients into something that looks impressive but comes together faster than you’d expect. The sticky-sweet sauce coating each piece of chicken, the pop of pineapple sweetness, and that gorgeous presentation in pineapple boats makes this dish perfect whether you’re cooking for your family on a Tuesday or hosting friends on the weekend. Time to get our hands floury!

What Makes This Pineapple Teriyaki Chicken So Special

After years of tweaking this recipe in my kitchen, I’ve discovered that pineapple teriyaki chicken hits all the right notes for modern home cooks who want restaurant-quality results without the fuss. The teriyaki sauce gets its authentic flavor from blending fresh pineapple right into the mix, which creates a naturally sweet base that doesn’t rely solely on brown sugar.

Here’s what makes this recipe a keeper in my recipe box:

• Ready in 30 minutes from start to finish, perfect for those evenings when everyone’s hungry and time is short
• Uses simple pantry staples like soy sauce, brown sugar, and garlic that you likely already have
• Offers flexible presentation options – go fancy with pineapple boats for guests or skip straight to bowls for weeknight efficiency
• Delivers consistent crowd-pleasing results with a foolproof sauce that thickens beautifully every single time
• Adapts easily to different dietary needs by swapping cornstarch for arrowroot powder
• Creates minimal cleanup with just one frying pan and a blender

I’ve served this dish dozens of times at family gatherings, and it never fails to get compliments. The best part? Even cooking beginners can nail this recipe on their first try.

Ingredient Spotlight

Understanding what goes into your pineapple teriyaki chicken helps you make smart choices at the grocery store and creates the best possible flavor.

Boneless skinless chicken breasts form the protein foundation of this dish, and I always choose breasts that are similar in size so they cook evenly when cut into chunks. The mild flavor of chicken breast absorbs the teriyaki sauce beautifully without competing with the pineapple’s sweetness.

Fresh pineapple does double duty in this recipe – the fruit serves as both a serving vessel and a key ingredient in the sauce. I prefer using a medium-sized pineapple with bright green leaves and a sweet smell at the base, which indicates ripeness.

Soy sauce brings the essential umami depth and saltiness that defines teriyaki flavor. In my kitchen, I use regular soy sauce, but low-sodium versions work well if you’re watching salt intake.

Brown sugar provides molasses-rich sweetness that balances the soy sauce’s saltiness and the vinegar’s tanginess. I’ve learned that light brown sugar works best since it dissolves quickly and doesn’t overpower the pineapple’s natural sweetness.

Rice vinegar adds the bright, tangy note that keeps this sauce from being one-dimensionally sweet. When I can’t find rice vinegar, apple cider vinegar makes an excellent substitute with a slightly fruitier flavor.

Fresh garlic cloves deliver aromatic punch that elevates the entire dish. I always mince my garlic finely so it distributes evenly throughout the sauce and doesn’t create overpowering bites.

Ginger powder contributes warm, slightly spicy undertones that complement both the chicken and pineapple. Fresh grated ginger works too, but I keep powder on hand for convenience on busy evenings.

Cornstarch thickens the sauce to that perfect glossy consistency that clings to each piece of chicken. Through trial and error, I learned that mixing it into the sauce before cooking prevents lumps better than adding it later.

How to Make Pineapple Teriyaki Chicken Step by Step

Step 1. I always start by getting my rice cooking first – whether you’re using a rice cooker or stovetop method, follow the package directions for 2 cups of rice so it’s ready when your chicken is done.

Step 2. Betty’s method for creating pineapple boats involves slicing the pineapple in half vertically through the crown, then carefully cutting an oval shape about 1 inch from the edge and 1-2 inches deep. Cut a grid pattern inside this oval, then scoop out the chunks with a spoon – save these precious chunks for your sauce.

Step 3. To make the teriyaki sauce, combine 1 cup pineapple chunks (including some core pieces for extra fiber), 1/4 cup soy sauce, 1/4 cup water, 3 tablespoons brown sugar, 1 teaspoon ginger powder, 3 tablespoons rice vinegar, and 2 teaspoons cornstarch in your blender. Blend until completely smooth and creamy – this should take about 30 seconds.

Step 4. After years of making this, I’ve learned that cutting chicken into uniform bite-sized pieces ensures even cooking. Aim for roughly 1-inch cubes so they brown nicely without drying out.

Step 5. Heat your frying pan with 1 tablespoon cooking oil over medium-high heat, then add the raw chicken pieces once the oil shimmers. Season immediately with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring occasionally to brown all sides – this takes about 6-7 minutes.

Step 6. I always transfer the cooked chicken to a bowl temporarily rather than leaving it in the pan, which prevents overcooking and gives you a clean surface for building the sauce.

Step 7. Betty’s tip: Add the 3 minced garlic cloves to the still-hot pan and cook for just 1 minute until fragrant but not browned. Pour in your blended sauce and stir slowly as it heats and thickens over 1-2 minutes – a silicone spatula works perfectly for scraping the pan sides.

Step 8. The key I discovered is returning the chicken to the thickened sauce and letting everything warm together for just 1 minute. This final step ensures every piece gets coated without overcooking the meat.

Step 9. To assemble your pineapple teriyaki chicken boats, scoop 1 cup of cooked rice into the bottom of each hollowed pineapple half, then generously spoon the saucy chicken mixture over the top. Sprinkle with chopped green onions and sesame seeds for that restaurant-quality finish.

Keeping This Pineapple Teriyaki Chicken Fresh

I typically store leftovers from this recipe by separating the chicken and rice into individual airtight containers, which keeps everything fresh in the refrigerator for 3-5 days. The pineapple boats themselves won’t store well – they get soggy and sad-looking – so I always serve those immediately and save only the chicken and rice components. My family actually enjoys the leftovers just as much as the fresh version, especially for quick lunches throughout the week.

For longer storage, pineapple teriyaki chicken freezes beautifully for 2-3 months when you remove as much air as possible from your freezer bags or containers. Betty’s freezing method works well because the sauce protects the chicken from freezer burn while maintaining its tender texture. I usually portion the chicken and rice separately before freezing so I can thaw exactly what I need without waste.

When it’s time to enjoy your leftovers, thaw frozen portions overnight in the refrigerator for the best texture. For the best results, I reheat in the microwave for 1-2 minutes, stirring halfway through to ensure even heating. The sauce may thicken slightly during storage, so adding a tablespoon of water while reheating brings back that glossy consistency. If you prefer, reheating in a covered pan on the stovetop over medium-low heat gives you more control and can crisp up the chicken edges slightly.

Perfect Partners for Pineapple Teriyaki Chicken

The sweet and savory flavors of this pineapple teriyaki chicken pair beautifully with sides that provide textural contrast and fresh notes to balance the rich sauce.

• Crispy Asian-style coleslaw with a light sesame dressing cuts through the sweetness while adding satisfying crunch – I love how the cabbage stays crisp even when mixed with the dressing.
• Steamed or roasted broccoli brings a slightly bitter, earthy note that complements the teriyaki sauce perfectly, and my grandkids are more likely to eat their vegetables when they can dip them in the leftover sauce.
• Snap peas or snow peas sauteed quickly with a touch of garlic add a fresh, crisp element that doesn’t compete with the main dish – they cook in just 2-3 minutes, making them ideal for busy evenings.
• Simple cucumber salad with rice vinegar and a pinch of sugar provides cooling, refreshing contrast to the warm, sticky chicken. This is Betty’s go-to side during summer months when cucumbers are at their peak.
• Roasted sweet potato wedges might seem unusual, but their natural sweetness actually harmonizes with the pineapple while their caramelized edges add another layer of texture to the meal. If you’re looking for more ways to use sweet potatoes, try my Southwest Ground Beef and Sweet Potato Skillet for a completely different flavor profile.
• Egg rolls or spring rolls make this dinner feel like a complete Asian-inspired feast, and I often pick up frozen ones from the store to save time – they bake while I’m cooking the chicken.

FAQs

Pineapple Teriyaki Chicken

Sweet and savory pineapple teriyaki chicken with rice served in hollowed pineapple boats. Tender chicken chunks coated in tangy homemade teriyaki sauce with fresh pineapple.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium pineapple with 1 cup chunks reserved for sauce
• 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
• 0.5 tsp salt
• 0.25 tsp ground black pepper
• 1 Tbsp cooking oil vegetable, coconut, or olive oil
• 1 cup pineapple chunks from the pineapple boats, for sauce
• 0.25 cup soy sauce
• 0.25 cup water
• 3 Tbsp brown sugar
• 1 tsp ginger powder
• 3 Tbsp rice vinegar or apple cider vinegar
• 2 tsp cornstarch or arrowroot powder
• 3 cloves garlic minced
• 2 cups cooked rice brown rice or white rice
• 1 green onion chopped
• 0.5 tsp sesame seeds

Equipment

• Rice cooker or pot
• blender
• Frying pan
• Knife set
• mixing bowls
• Silicone spatula

Method

 

1. Cook 2 cups rice according to package instructions in a rice cooker or pot.
2. Make the pineapple boats by slicing 1 pineapple in half vertically. Cut an oval matching the outer shape of the pineapple that is 1-inch in from the outer edge and 1-2 inches deep. Cut vertical and horizontal lines inside this oval shape also 1-2 inches deep. Scoop out the chunks and repeat cutting until you’re left with a 1-inch thick bowl all the way around.
3. To make the sauce, add to a blender: 1 cup pineapple chunks (include core chunks), 1/4 cup soy sauce, 1/4 cup water, 3 Tbsp brown sugar, 1 tsp ginger powder, 3 Tbsp rice vinegar, and 2 tsp cornstarch. Blend until smooth and creamy.
4. Chop 1 1/2 lbs raw chicken breasts into bite-size cubes.
5. Heat a frying pan with 1 Tbsp cooking oil over medium-high heat. Once hot, add the raw chopped chicken and season with 1/2 tsp salt and 1/4 tsp black pepper. Brown the chicken on all sides without overcooking, about 6-7 minutes. Transfer to a bowl and set aside.
6. Add 3 minced garlic cloves to the frying pan over medium-high heat and cook for 1 minute.
7. Pour in the blended sauce and heat for 1-2 minutes, stirring slowly with a silicone spatula until it begins to thicken.
8. Add the cooked chicken back to the pan and mix everything together. Let it warm for another 1 minute then remove from heat.
9. Scoop 1 cup of cooked rice into the bottom section of each pineapple bowl. Spoon the teriyaki chicken into the top half. Sprinkle with chopped green onion and sesame seeds. Serve and enjoy!

Notes

This recipe makes 6 servings but only 2 pineapple boats. The rest can be served in bowls with rice. Pineapple boats won’t store well and should be served fresh. Stir sauce frequently to prevent brown sugar from burning. Can substitute cornstarch with arrowroot flour for gluten-free option. Add snap peas, scallions, or cashews for extra flavor and texture.