Tender chicken and pineapple chunks tossed in teriyaki sauce and served over rice make an incredible Pineapple Teriyaki Chicken recipe for lunch or dinner! Served in a pineapple boat with thinly sliced green onions and sesame seeds, this homemade teriyaki chicken is irresistibly delicious.
How to make Pineapple Teriyaki Chicken
Pineapple Teriyaki Chicken comes together quickly and easily for a tasty weeknight dinner idea:
- Drizzle oil in a large wok or pan and place over medium-high heat.
- Once thoroughly heated, add chicken pieces and sprinkle with salt and pepper. Cook, stirring often, until browned on all sides and cooked through.
- Remove the chicken to a plate and reduce heat to medium.
- In a small bowl, whisk together cornstarch and water until smooth.
- Pour teriyaki sauce into the pan and bring to a boil.
- Reduce heat to a simmer and pour in the cornstarch mixture.
- Allow to cook, whisking often, until the teriyaki sauce has thickened. Toss in the chicken and diced pineapple and cook until well-coated and hot. Remove from heat.
- Serve Pineapple Teriyaki Chicken with cooked white rice in the prepared pineapple boats or bowls, and top with sliced green onions and sesame seeds.
How to cut a pineapple
The most challenging part of this dish is carving out the pineapple boat (but even then it only takes 5 minutes!).
If desired, you can skip this step altogether and toss about 2 cups of fresh or canned pineapple chunks (do not use frozen!) into the thickened teriyaki sauce with the chicken before serving in a bowl over rice.
To make the pineapple boat, begin by slicing a ripe pineapple in half lengthwise using a sharp knife.
Place the pineapple halves cut side up. Use a paring knife to cut an oval around the inside of the pineapple, leaving about 3/4 to 1 inch around the edges. Be careful not to pierce all the way through. Cut slits horizontally inside the oval, about 1 inch wide, again being careful not to cut all the way through.
Use a large metal spoon to scoop out the cut pineapple, then transfer to a bowl to later cut into chunks and toss with the chicken. This leaves behind a “boat” large enough to hold the rice and Pineapple Teriyaki Chicken!
What type of chicken is best used in Pineapple Teriyaki Chicken?
For this Pineapple Teriyaki Chicken recipe, I used boneless, skinless chicken thighs cut into bite-sized pieces.
I personally prefer the texture and flavor paired with the teriyaki sauce and pineapple, but you can also use boneless chicken breasts; just be extra careful not to overcook.
What do you serve with Pineapple Teriyaki Chicken?
I serve Pineapple Teriyaki Chicken in pineapple boats with cooked white rice, thinly sliced green onions, and a sprinkling of toasted sesame seeds.
Personally, I prefer Jasmine or Japanese short-grain rice, but you can also use brown rice or another favorite.
If you’d like to add in some vegetables, steamed broccoli or bell peppers would work perfectly with Pineapple Teriyaki Chicken.
Looking for more recipes using pineapple?
Try these:
- Easy Fish Taco Recipe with Pineapple Slaw
- Hawaiian Pizza Pull Apart Sliders
- Pineapple Pigs in a Blanket
- Kaukau na Painap (Papua New Guinean Sweet Potato and Pineapple Skewers)
Love rice bowl recipes?
You’ll love these:
Love this recipe as much as we do, or have questions? Let us know in the comments below!
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Tender chicken and pineapple chunks tossed in teriyaki sauce and served over rice make an incredible PINEAPPLE TERIYAKI CHICKEN recipe for lunch or dinner!
- 1 pineapple (small to medium)
- 1 tablespoon vegetable oil
- 1 pound chicken thighs boneless and skinless, cut into 1 inch pieces
- Salt and freshly ground black pepper to taste
- 1 1/4 cups Teriyaki Sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cups cooked white rice
- 2 green onions thinly sliced
- Sesame seeds for sprinkling
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Use a sharp knife to cut the pineapple in half lengthwise.
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Use a paring knife to cut an oval around the inside of a pineapple half, leaving about 3/4-1 inch along the edge and being careful not to slice all the way through.
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Cut slices across the inside of the oval about 1 inch apart, being careful not to cut all the way through.
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Use a large spoon to scoop out the sliced pineapple and transfer it to a medium bowl. Repeat with other pineapple half to create two boats.
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Cut the removed pineapple slices into 1 inch pieces and set aside.
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Drizzle the oil in a large wok or pan and place over medium-high heat.
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Once thoroughly heated, add the chicken pieces and sprinkle with salt and pepper. Cook, stirring often, until browned and cooked through.
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Remove the chicken to a plate and reduce heat to medium.
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In a small bowl, whisk together the cornstarch and water until smooth.
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Pour the teriyaki sauce into the pan and bring to a boil.
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Reduce heat to a simmer and pour in the cornstarch mixture.
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Allow to cook, whisking often, until the teriyaki sauce has thickened. Toss in the chicken and diced pineapple and cook until well-coated and hot. Remove from heat.
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Serve the Pineapple Teriyaki Chicken with cooked white rice in the prepared pineapple boats or bowls and top with sliced green onions and sesame seeds.
Recipe Video
Adapted from Ambs Loves Food
This recipe looks right up my alley. I am definitely going to give it a try. It has so many things that I love in it that I’m bound to enjoy it.
Thank you so much for your comment, Sarah! Let us know what you think!
This is really helpful information. Thanks a lot for your post keep it up. Thank you so much!
Thank you so much, Stella! We’re really glad you found it helpful! Enjoy!