Dinner

Teriyaki Glazed Chicken with Pineapple Recipe

Bylina moretti February 5, 2026February 5, 2026

Introduction

This Teriyaki Glazed Chicken with Pineapple is a delightful blend of savory and sweet flavors that’s perfect for a quick weeknight dinner. Tender chicken breasts are coated in a homemade teriyaki sauce and paired with juicy pineapple chunks for a vibrant, satisfying meal.

A white bowl holds a layered meal starting with a base of white rice that fills the bottom. On top of the rice, there are grilled chicken pieces glazed with a shiny, dark brown sauce, sprinkled with white sesame seeds. To one side, bright yellow pineapple chunks are placed, some showing char marks, also sprinkled lightly with sesame seeds. The dish is finished with a topping of chopped green onions scattered evenly over the chicken and pineapple, giving a fresh green contrast. The whole bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 cup pineapple chunks (fresh or canned)
1 tablespoon vegetable oil
2 green onions, sliced (for garnish)
Sesame seeds (for garnish, optional)
For the Teriyaki Sauce:

1/2 cup soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon garlic, minced
1 teaspoon ginger, grated
1 tablespoon cornstarch
2 tablespoons water

Instructions

Step 1: In a small saucepan, whisk together soy sauce, brown sugar, rice vinegar, honey, garlic, and ginger. In a separate bowl, mix cornstarch and water until smooth. Add this mixture to the saucepan and cook over medium heat, stirring constantly until the sauce thickens, about 3–5 minutes. Remove from heat and set aside.
Step 2: Heat vegetable oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for 6–7 minutes on each side until golden brown and fully cooked.
Step 3: Add pineapple chunks to the skillet with the chicken and pour the teriyaki sauce over everything. Cook for another 2–3 minutes, allowing the sauce to glaze the chicken and pineapple and heat through.
Step 4: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve over rice or with steamed vegetables for a complete meal.

Tips & Variations

Use fresh pineapple for a brighter taste, or canned pineapple for convenience—just drain well.
For extra flavor, marinate the chicken in half the teriyaki sauce for 30 minutes before cooking.
Switch up proteins by using tofu or shrimp instead of chicken for a different twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the sauce’s flavor and avoid drying out the chicken.