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- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup pineapple chunks (fresh or canned) - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 small onion, thinly sliced - 3 cloves garlic, minced - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 1 tablespoon sesame oil - 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry) - 2 green onions, thinly sliced (for garnish) - Sesame seeds (for garnish) - Cooked rice or quinoa (for serving) - Fresh ginger, minced, adds a warm spice. - Red pepper flakes, for a hint of heat. - Sliced mushrooms, for extra texture. - Snow peas or broccoli, for added crunch and color. - Use chicken breast if you prefer leaner meat. - Swap honey with maple syrup for a vegan option. - Coconut aminos can replace soy sauce for a gluten-free dish. - Use frozen vegetables if fresh ones are not available. Just thaw them first. With these ingredients, you can create a meal full of flavor. Each item plays a key role in the final dish. Don't hesitate to mix and match based on what you have. Cooking is about exploring and enjoying! {{ingredient_image_2}} Start by cutting 1 pound of boneless, skinless chicken thighs into bite-sized pieces. This helps the chicken cook evenly. Next, thinly slice 1 red bell pepper, 1 green bell pepper, and 1 small onion. You also want to mince 3 cloves of garlic. Lastly, gather 1 cup of pineapple chunks. You can use fresh or canned pineapple, depending on what you have. Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Cook the chicken for about 5-7 minutes. Look for a golden brown color on the outside. This shows the chicken is fully cooked. Once done, remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the sliced onion and bell peppers. Sauté them for about 3-4 minutes. Stir occasionally until the vegetables soften and the onions turn translucent. Now, add the minced garlic and pineapple chunks. Stir everything together and let it cook for another 2 minutes. This lets the flavors mix well. In a separate bowl, whisk together 1/2 cup of low-sodium soy sauce and 1/4 cup of honey. Once mixed, pour this sauce over the cooked vegetables in the skillet. Make sure everything is well coated in the sauce. Return the cooked chicken to the skillet. Stir to combine. Make sure the chicken is coated in the sauce. Allow the mixture to simmer gently. Increase the heat slightly and add a cornstarch slurry made of 2 tablespoons of cornstarch mixed with 2 tablespoons of water. Stir well and cook for another 2-3 minutes. This will thicken the sauce to your liking. Once the sauce has thickened, take the skillet off the heat. Garnish your dish with thinly sliced green onions and a sprinkle of sesame seeds. This adds a nice touch and extra flavor. Serve your Pineapple Teriyaki Chicken over fluffy rice or quinoa for a complete meal. Enjoy the burst of flavors! To get tender chicken, start with boneless, skinless chicken thighs. They stay juicy and cook fast. - Heat sesame oil in a large skillet over medium-high heat. - Cook the chicken in a single layer. This helps it brown nicely. - Sauté for about 5-7 minutes until the chicken is golden brown and fully cooked. - Don’t overcrowd the pan; this can steam the chicken instead of searing it. To amp up the flavor, consider these tips: - Use fresh pineapple for a bright and juicy taste. Canned pineapple works too. - Add ginger for a warm, spicy kick. Just a small amount goes a long way! - A splash of rice vinegar can brighten the dish further. - For some heat, try adding red pepper flakes or sliced fresh chili peppers. Avoid these common mistakes for a perfect dish: - Don’t skip the cornstarch slurry. It thickens the sauce and gives it a nice sheen. - Ensure the skillet is hot before adding chicken. This keeps it from getting soggy. - Be careful not to overcook the vegetables. They should be tender but still crisp. - Don’t forget to taste the sauce before serving. Adjust sweetness or saltiness as needed. These tips will help you create a delicious Pineapple Teriyaki Chicken Skillet. Enjoy your cooking! Pro Tips Choose Quality Chicken: Opt for fresh, high-quality boneless, skinless chicken thighs for the best flavor and texture. They remain juicy and tender throughout the cooking process. Prep Ingredients Ahead: To save time, chop all vegetables and measure out ingredients before starting to cook. This will make the cooking process smoother and more enjoyable. Adjust Sweetness: Feel free to adjust the amount of honey based on your taste preference. If you like it sweeter, add more honey; if you prefer a less sweet dish, reduce the amount. Serve with Extras: Enhance the dish by serving it with additional toppings like crushed peanuts or fresh cilantro for an extra layer of flavor and texture. {{image_4}} You can change the chicken for other proteins. Tofu is a great choice for a vegetarian dish. Use firm tofu for best results. Cut it into cubes and cook it until golden. Shrimp also works well. Just sauté them until they turn pink. Both options soak up the teriyaki sauce nicely. To make this dish vegan, swap chicken for tofu or tempeh. Use a plant-based honey substitute or maple syrup instead of honey. This keeps the sweet flavor while staying true to vegan choices. You can also add more veggies, like carrots or snap peas, to boost the nutrients. If you like heat, add red pepper flakes or sriracha for a spicy kick. A dash of ginger can add warmth and depth. For a sweeter taste, increase the honey or add a splash of orange juice. Adjust the soy sauce to balance the flavors. Taste as you go to make it just right for you. To store leftovers, first let the dish cool down. Place the Pineapple Teriyaki Chicken in an airtight container. Make sure to seal it well. Store it in the fridge. It will stay fresh for about 3 to 4 days. When you're ready to eat leftovers, reheat them gently. You can use the microwave or a skillet. If using a microwave, heat in short bursts. Stir in between to ensure even heating. If using a skillet, add a splash of water. This helps keep the chicken moist. Heat over medium-low until warmed through. You can freeze Pineapple Teriyaki Chicken for longer storage. Use a freezer-safe container or bag. Be sure to remove as much air as possible. Label the container with the date. You can freeze it for up to 3 months. To thaw, place it in the fridge overnight. Reheat as described above. Enjoy your meal anytime! You can serve this dish with rice or quinoa. Both options soak up the tasty sauce. You may also add a side of steamed broccoli or snap peas for extra crunch and color. A fresh salad with a light dressing pairs well too. To reduce sweetness, cut back on the honey. You can add more soy sauce for saltiness. A splash of vinegar adds a nice tang too. This will balance the flavors and give you a savory sauce. Yes, you can use frozen chicken. Just be sure to thaw it first. You can do this in the fridge overnight or in cold water for a quicker option. Cook it until it's fully done, just like fresh chicken. For garnishing, try sliced green onions and sesame seeds. Fresh cilantro adds a great touch too. Thinly sliced red chili peppers give a pop of color and heat. These garnishes make your dish look more appealing and add extra flavor. Pineapple teriyaki chicken is easy and tasty. You learned about the right ingredients and steps. We covered cooking tips and possible variations, too. Remember, you can swap proteins and adjust spice levels. Storing leftovers and reheating them properly keeps your meals fresh. Enjoy experimenting with this dish. Try any new flavors you like. Cooking should be fun and rewarding!

Pineapple Teriyaki Chicken Skillet

A delicious skillet dish featuring chicken thighs, pineapple, and colorful bell peppers in a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup pineapple chunks (fresh or canned)
  • 1 each red bell pepper, thinly sliced
  • 1 each green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 2 low-sodium soy sauce
  • 1 4 cup honey
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
  • 2 each green onions, thinly sliced (for garnish)
  • 1 to taste sesame seeds (for garnish)
  • 1 serving cooked rice or quinoa (for serving)

Instructions
 

  • Start by heating the sesame oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Sauté for approximately 5-7 minutes or until the chicken is thoroughly cooked and has a golden brown exterior.
  • Once cooked, remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the sliced onion, red bell pepper, and green bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent.
  • Incorporate the minced garlic and pineapple chunks into the pan. Stir everything together and let it cook for an additional 2 minutes, allowing the flavors to meld.
  • In a separate bowl, whisk together the soy sauce and honey until they are well blended. Pour this mixture over the sautéed vegetables in the skillet, ensuring everything is well coated.
  • Return the cooked chicken to the skillet and stir to combine, making sure the chicken is evenly coated in the sauce. Allow the mixture to come to a gentle simmer.
  • Increase the heat slightly and add the cornstarch slurry to the skillet. Stir well and cook for another 2-3 minutes, allowing the sauce to thicken to your desired consistency.
  • Remove the skillet from heat once the sauce has thickened. Garnish with sliced green onions and a sprinkle of sesame seeds for that extra pop of flavor and presentation.

Notes

Serve over rice or quinoa for a complete meal. Garnish with sesame seeds and fresh cilantro for added flavor.
Keyword chicken, pineapple, skillet, teriyaki