If you love sweet and savory takeout-style dinners, this Pineapple Teriyaki Chicken is a must-try. It’s loaded with juicy chicken, crisp-tender veggies, and a sticky homemade teriyaki sauce made with real pineapple juice. Quick, easy, and packed with flavor — perfect for busy weeknights, meal prep, or a fun Friday dinner at home.
This is one of my favorite weeknight meals because it is so easy and quick to make! If you’re a fan of teriyaki flavors and easy dinner recipes, I recommend checking out my Teriyaki Salmon Rice Bowl or my Teriyaki Chicken Rice Bowl. Both of these recipes take 30 minutes (or less) to make and include bite-sized pieces of protein.
Not a fan of rice bowls? No problem! My Air Fryer Teriyaki Chicken and Teriyaki Salmon can be served with any veggies or noodles to make a complete meal. The best part? They’re both made in the air fryer – so simple!
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 30 minutes from start to finish. Perfect for busy nights.
- Homemade Sauce – The pineapple teriyaki sauce is sweet, tangy, and WAY better than store-bought.
- Customizable – Use your favorite veggies or swap the protein to keep things interesting.
- Family Favorite – Kid-approved flavors with a tropical twist!
Ingredients & Substitutions
- Boneless Skinless Chicken Thighs or Breasts: Thighs are extra juicy and flavorful, but breasts work great if you prefer leaner meat. Just be sure to dice them evenly so they cook fast and stay tender.
- Cornstarch: Helps create a light crust on the chicken and thickens the sauce. Arrowroot powder works too if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- White Pepper: Milder and slightly earthy compared to black pepper. Swap with black pepper if that’s what you have on hand.
- Avocado Oil: A great neutral oil with a high smoke point. You can use canola, vegetable, or grapeseed oil instead.
- Onion: Yellow or white onions both work well here. Cut into large chunks so they don’t break down too much during cooking.
- Bell Peppers: Use a mix of red, orange, or yellow for sweetness. Green adds a slightly bitter bite if that’s your preference.
- Pineapple Teriyaki Sauce: Use homemade for the best flavor (linked in the recipe!). If using store-bought, look for one made with real pineapple juice and minimal additives.
- Canned Pineapple: Diced pineapple adds a pop of juicy sweetness. Fresh or frozen (and thawed) pineapple can be used instead — just make sure it’s chopped into smaller pieces.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Pineapple Teriyaki Chicken
Quick Overview
- Prep chicken.
- Sear chicken.
- Sauté veggies.
- Add sauce & simmer.
Step by Step Instructions
Quick Tip From Bri
Let the sauce simmer for a few minutes at the end so it thickens and coats everything evenly — don’t rush it!
- Coat the Chicken: In a bowl, combine the diced chicken with cornstarch, salt, and white pepper. Toss until the chicken is evenly coated.
- Sear the Chicken: Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer (work in batches if needed). Sear for a few minutes on each side until browned and cooked through. If the pan looks dry at any point, add a little more oil to keep the chicken from sticking. Transfer to a paper towel-lined plate and set aside.
- Sauté the Veggies: Add the onion to the same pan and sauté for 1–2 minutes, until it starts to soften. Then add the bell peppers and cook for another 3–4 minutes, or until the veggies are tender-crisp and slightly charred on the edges. (Cook the vegetables to your liking—if you prefer them crisp (like I do), keep the cook time shorter. For softer veggies, sauté a few minutes longer.)
- Add Sauce & Simmer: Return the cooked chicken to the pan with the veggies. Pour the pineapple teriyaki sauce over everything and add the pineapple. Toss well to combine. Let everything simmer in the sauce for 2–3 minutes, until heated through and nicely coated.
Recipe Serving Suggestions
I would serve this over a bed of rice, salad, or refreshing veggies! I have a few Asian inspired recipes that would be perfect for this dish:
- Asian Chopped Salad: Made with a flavorful, creamy peanut dressing, fresh veggies, and crispy toppings.
- Spicy Cucumber Salad: The perfect balance of heat, salt, acid, and sweetness.
- Instant Pot Basmati Rice: This rice is buttery, fluffy, light, and never mushy.
Expert Tips
- Use a Hot Pan: Make sure the oil is shimmering before you add the chicken. This helps it brown instead of steaming.
- Cook Veggies to Your Liking: Like them crisp? Sauté just a few minutes. Want them softer? Let them go a bit longer.
- Simmer the Sauce: Once everything is tossed together, give it a couple of minutes to bubble and thicken up. This helps the flavors really soak in.
Most Common Mistakes
- Overcrowding the Pan: This prevents browning. Cook in batches for best results.
- Skipping the Cornstarch: It not only helps brown the chicken, but also helps the sauce cling to each bite.
- Not Tasting the Sauce: Always taste and adjust! You may want a touch more soy for saltiness or pineapple juice for sweetness.
Additions & Variations
- Protein Swap: Try shrimp, pork, or even tofu!
- Add More Veggies: Broccoli, snap peas, or zucchini are all great in this dish.
- Make It Spicy: Stir in sriracha, red chili flakes, or a spoonful of sambal oelek.
Recipe FAQs
What is the difference between teriyaki sauce and teriyaki marinade?
The main difference is that marinades are used to flavor food before cooking, while a sauce is added during the cooking process or after the dish has been cooked.
More Chicken Recipes
Did you make this recipe?
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback.
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Pineapple Teriyaki Chicken Recipe
If you love sweet and savory takeout-style dinners, this Pineapple Teriyaki Chicken is a must-try. It’s loaded with juicy chicken, crisp-tender veggies, and a sticky homemade teriyaki sauce made with real pineapple juice. Quick, easy, and packed with flavor — perfect for busy weeknights, meal prep, or a fun Friday dinner at home.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs or breasts diced into 1-inch pieces
- 1 Tablespoon cornstarch
- 1/2 teaspoon Morton kosher salt
- 1/4 – 1/2 teaspoon white pepper
- 3 Tablespoons avocado oil, plus more as needed
- 1 onion, diced into 1-inch pieces
- 2 bell peppers, diced into 1-inch pieces
- 1 recipe pineapple teriyaki sauce
- 1 cup diced canned pineapple
Instructions
- Coat the Chicken: In a bowl, combine the diced chicken with cornstarch, salt, and white pepper. Toss until the chicken is evenly coated.1 1/2 pounds boneless skinless chicken thighs or breasts, 1 Tablespoon cornstarch, 1/2 teaspoon Morton kosher salt, 1/4 – 1/2 teaspoon white pepper
- Sear the Chicken: Heat the avocado oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer (work in batches if needed). Sear for a few minutes on each side until browned and cooked through. If the pan looks dry at any point, add a little more oil to keep the chicken from sticking. Transfer to a paper towel-lined plate and set aside.3 Tablespoons avocado oil,
- Sauté the Veggies: Add the onion to the same pan and sauté for 1–2 minutes, until it starts to soften. Then add the bell peppers and cook for another 3–4 minutes, or until the veggies are tender-crisp and slightly charred on the edges. (Cook the vegetables to your liking—if you prefer them crisp (like I do), keep the cook time shorter. For softer veggies, sauté a few minutes longer.)1 onion,, 2 bell peppers,
- Add Sauce & Simmer: Return the cooked chicken to the pan with the veggies. Pour the pineapple teriyaki sauce over everything and add the pineapple. Toss well to combine. Let everything simmer in the sauce for 2–3 minutes, until heated through and nicely coated.1 recipe pineapple teriyaki sauce, 1 cup diced canned pineapple
Did you make this recipe? Leave a comment below!
Notes
- Use a Hot Pan: Make sure the oil is shimmering before you add the chicken. This helps it brown instead of steaming.
- Simmer the Sauce: Once everything is tossed together, give it a couple of minutes to bubble and thicken up. This helps the flavors really soak in.
- Don’t Skip the Cornstarch: It not only helps brown the chicken, but also helps the sauce cling to each bite.
Nutrition
Calories: 285kcal | Carbohydrates: 12g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 357mg | Fiber: 2g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
