Pineapple Teriyaki Chicken

Ingredients for Pineapple Teriyaki Chicken

I always blend the sauce fresh for this recipe instead of using store-bought teriyaki because the real pineapple base adds a natural sweetness and tang that makes every bite taste alive. I recommend using a ripe medium pineapple since it will be sweeter and easier to hollow out.

For the Pineapple Boats:

• 1 medium pineapple (with 1 cup of chunks reserved for the sauce)

For the Chicken:

• 1½ lbs boneless skinless chicken breasts (cut into bite-sized pieces) – I recommend cutting them evenly so they cook at the same rate
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 tbsp cooking oil (vegetable, coconut, or olive oil)

For the Sauce:

• 1 cup pineapple chunks (from the hollowed pineapple, including core pieces)
• ¼ cup soy sauce – My preference is low-sodium soy sauce to keep the flavor balanced
• ¼ 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 garlic cloves (minced)

For Serving:

• 2 cups cooked rice (white or brown)
• 1 green onion (chopped)
• ½ tsp sesame seeds

Step-by-Step Instructions

In my experience, starting the rice first and making the pineapple boats while it cooks keeps everything moving smoothly so the whole meal comes together right on time.

Step 1: Start cooking 2 cups of rice according to package instructions. Set aside to keep warm when done.

Step 2: Slice the pineapple in half vertically. Cut an oval shape 1 inch in from the outer edge and 1 to 2 inches deep. Score vertical and horizontal lines inside the oval at the same depth. Scoop out the chunks and repeat until you have a 1-inch thick pineapple shell. Separate core chunks to use in the sauce.

Step 3: Add 1 cup of pineapple chunks (including core pieces), soy sauce, water, brown sugar, ginger powder, rice vinegar, and cornstarch to a blender. Blend until completely smooth and creamy.

Step 4: Heat a large skillet over medium-high heat with 1 tablespoon of cooking oil. Add chicken pieces, season with salt and black pepper, and cook until browned on all sides and cooked through, about 6 to 8 minutes. Transfer to a bowl and set aside.

Step 5: In the same skillet over medium-high heat, add minced garlic and cook for 1 minute until golden and fragrant. Pour in the blended sauce and stir constantly with a silicone spatula for 1 to 2 minutes until it begins to thicken. Pro tip: do not walk away here since the brown sugar can burn quickly if left unattended.

Step 6: Return the cooked chicken to the pan and toss to coat evenly. Warm for 1 minute, then remove from heat.

Step 7: Spoon 1 cup of cooked rice into the bottom of each pineapple boat. Spoon the teriyaki chicken into the top half. Garnish with chopped green onion and sesame seeds and serve immediately.

What to Serve with Pineapple Teriyaki Chicken

The sweet and tangy teriyaki glaze pairs best with light, fresh, or simply seasoned sides that let the tropical flavors take center stage.

Asian Chicken Salad: A crisp, sesame-dressed Asian chicken salad adds cool crunch and fresh greens that balance the warm, sticky teriyaki coating beautifully on the same table.

Crispy Chicken Wonton Tacos with Teriyaki Glaze: If you are hosting and want a full Asian-inspired spread, these crispy chicken wonton tacos with teriyaki glaze are a natural companion dish that plays off the same teriyaki flavor profile.

Skinny Sesame Chicken and Broccoli: A lighter veggie side like skinny sesame chicken and broccoli stir-fry adds nutritional balance and a satisfying crunch that works perfectly alongside the sweet pineapple glaze.

Honey Lime Chicken and Avocado Rice Stack: For a second tropical-inspired dish on a dinner spread, this honey lime chicken and avocado rice stack carries the same bright sweet and savory energy and looks stunning next to the pineapple boats.

Sweet Chili Chicken Bowl: The bold flavors of this sweet chili chicken bowl with coconut lime drizzle make a great next-night pairing using similar pantry ingredients and the same tropical dinner vibe.

Hawaiian Chicken Sheet Pan: For a larger gathering where you need a crowd-friendly companion, this Hawaiian chicken sheet pan recipe uses similar sweet and savory island flavors and feeds a bigger group with minimal effort.

Keep It Fresh All Week

Discard the pineapple boats after serving since they do not store well. Transfer the chicken and rice to separate airtight containers and refrigerate for up to 3 to 5 days. The flavors of the teriyaki sauce deepen nicely overnight, making leftovers genuinely delicious the next day.

To reheat, I recommend using the microwave for 1 to 2 minutes until warmed through. If you prefer, warm the chicken in a small skillet over medium-low heat with a splash of water to loosen the sauce. For longer storage, freeze the chicken and rice together in a freezer-safe bag for up to 2 to 3 months and thaw overnight in the fridge before reheating.

Pro tip: skip the pineapple boats entirely on busy weeknights and serve this pineapple teriyaki chicken straight from the pan over rice in a bowl. It is just as delicious and cuts your prep time significantly.

Frequently Asked Questions

Pineapple Teriyaki Chicken

Juicy chicken bites tossed in a fresh blended pineapple teriyaki sauce and served over fluffy rice inside hollowed pineapple boats. A fun and flavorful tropical dinner ready in 30 minutes.

Print Recipe Save to Pins

Prep Time 10 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 30 minutes mins

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: Asian-Inspired, Hawaiian

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium pineapple with 1 cup of chunks reserved for the 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 reserved from pineapple boats including core
• 0.25 cup soy sauce low sodium preferred
• 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 garlic cloves minced
• 2 cups cooked rice white or brown rice
• 1 green onion chopped, for garnish
• 0.5 tsp sesame seeds for garnish

Equipment

• Blender
• Large skillet or frying pan
• Rice cooker or saucepan
• Sharp knife
• Silicone spatula

Method

 

1. Cook 2 cups of rice according to package instructions and keep warm.
2. Slice the pineapple in half vertically. Cut an oval 1 inch in from the outer edge and 1 to 2 inches deep. Score vertical and horizontal lines inside the oval at the same depth. Scoop out the chunks and repeat until you have a 1-inch thick shell. Separate core chunks for the sauce.
3. Add 1 cup of pineapple chunks, soy sauce, water, brown sugar, ginger powder, rice vinegar, and cornstarch to a blender. Blend until completely smooth.
4. Heat a large skillet over medium-high heat with 1 tablespoon of cooking oil. Add chicken pieces, season with salt and pepper, and cook for 6 to 8 minutes until browned on all sides and cooked through. Transfer to a bowl and set aside.
5. In the same skillet over medium-high heat, add minced garlic and cook for 1 minute. Pour in the blended sauce and stir constantly for 1 to 2 minutes until it thickens.
6. Return the cooked chicken to the pan and toss to coat. Warm for 1 minute then remove from heat.
7. Spoon 1 cup of rice into the bottom of each pineapple boat. Add the teriyaki chicken on top. Garnish with chopped green onion and sesame seeds. Serve immediately.

Notes

Skip the pineapple boats for a faster weeknight bowl. Stir the sauce constantly while it heats to prevent the brown sugar from burning. Store chicken and rice separately in the fridge for up to 5 days or freeze for up to 3 months.