Description

Enjoy a fresh, vibrant twist on a classic favorite with this Healthy Pineapple Teriyaki Chicken recipe. Quick, easy, and packed with wholesome ingredients for a perfect weeknight meal!

Ingredients

Scale

For the Chicken:

1 lb (450g) boneless, skinless chicken thighs or breast
1 cup fresh pineapple chunks (or canned)

For the Teriyaki Sauce:

¼ cup low-sodium soy sauce
1 tablespoon honey or maple syrup
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon sesame oil

For Thickening:

1 tablespoon cornstarch mixed with 2 tablespoons cold water

For Garnish and Serving:

1 tablespoon sesame seeds
3 green onions, sliced
Cooked brown rice or quinoa

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Instructions

In a bowl, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.

Add the chicken pieces and toss well to coat every piece in that delicious marinade.

Cover and let the chicken marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge for a deeper flavor.

Heat a little oil in a large skillet or wok over medium-high heat.

Once the pan is hot, add the marinated chicken, reserving the leftover marinade for later.

Cook the chicken for about 5-7 minutes, stirring occasionally, until golden and fully cooked through.

While the chicken is cooking, pour the reserved marinade and pineapple chunks into a small saucepan.

Bring the mixture to a simmer over medium heat, stirring occasionally.

Once it starts bubbling, add the cornstarch slurry and stir constantly until the sauce thickens, about 2-3 minutes.

Remove the sauce from heat once it’s thickened to a silky, glossy texture.

Pour the thickened sauce over the cooked chicken in the skillet and toss everything together so the chicken is coated beautifully.

Serve immediately over warm brown rice or fluffy quinoa, making sure to spoon extra sauce on top.

Sprinkle with sesame seeds and sliced green onions for a fresh, flavorful finish.