Teriyaki Pineapple Chicken With Rice
Teriyaki Pineapple Chicken With Rice combines tender chicken pieces, fresh pineapple, and a glossy soy-ginger sauce over warm rice. It is a colorful family dinner that feels fun enough for serving in pineapple boats but stays practical for a weeknight.
Equipment
- Cutting Board
- Chef's Knife
- Large skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 1 medium pineapple with 1 cup of pineapple chunks reserved
- 1 1/2 lbs boneless skinless chicken breasts cut into bite sized pieces
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 Tbsp cooking oil vegetable oil, coconut oil, olive oil, or similar
- 1 cup pineapple chunks from the pineapple boats
- 1/4 cup soy sauce
- 1/4 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 brown rice or white rice
- 1 green onion chopped
- 1/2 tsp sesame seeds
Instructions
- Slice the pineapple lengthwise, hollow the halves, and reserve 1 cup of bite-size pineapple chunks for the skillet.
- Pat the chicken dry, then season the pieces with salt and black pepper.
- Whisk soy sauce, water, brown sugar, ginger powder, rice vinegar, cornstarch, and minced garlic in a bowl until smooth.
- Heat oil in a large skillet over medium-high heat, then cook the chicken until lightly golden and nearly cooked through.
- Stir in the pineapple chunks and cook for 1 to 2 minutes, just until warm and juicy.
- Pour in the sauce and simmer while stirring until the sauce turns glossy and coats the chicken.
- Spoon warm rice into bowls or pineapple halves, top with the teriyaki pineapple chicken, and garnish with green onion and sesame seeds.
Notes
Storage: Store chicken and sauce in an airtight container in the refrigerator for up to 4 days. Keep rice separate when possible.
Reheating: Reheat gently in a skillet or microwave with a splash of water until the chicken and rice are hot throughout.
Freezing: Freeze the chicken and sauce for up to 2 months. Freeze rice separately for the best texture.
Best Tips: Whisk the cornstarch into the cold sauce mixture before adding it to the pan so the sauce thickens smoothly.
Variations: Add bell peppers, broccoli, snap peas, or carrots for extra color and texture.
Serving Ideas: Serve in pineapple boats for a fun presentation or in simple bowls for easier meal prep.