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Here’s what you need for Pineapple Teriyaki Chicken: - 4 boneless, skinless chicken thighs - 1 cup fresh pineapple chunks - 1/3 cup teriyaki sauce - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon freshly grated ginger - 2 cloves garlic, finely minced - 1 tablespoon sesame oil - 1 red bell pepper, thinly sliced - 1 green onion, finely chopped (for garnish) - A sprinkle of sesame seeds (for garnish) - Cooked jasmine rice (for serving) These ingredients make a delicious dish. The chicken thighs are juicy and tender. Fresh pineapple adds a sweet touch. The teriyaki sauce gives a rich flavor. Ginger and garlic add warmth. Sesame oil brings a nutty taste. Red bell pepper adds crunch and color. Green onion and sesame seeds are perfect for garnish. Finally, jasmine rice serves as a great base. You can find these ingredients easily at the store. Opt for ripe pineapple for the best taste. This dish is perfect for a family meal. It’s simple and quick to prepare. Enjoy the vibrant flavors and textures! {{ingredient_image_2}} Preparing the marinade To make the marinade, mix teriyaki sauce, soy sauce, honey, grated ginger, and minced garlic in a bowl. Whisk them together well. This blend gives the chicken a sweet and savory flavor. Marinating time recommendations Place the chicken thighs in the marinade. Make sure each piece is covered. Cover the bowl and let it sit for at least 30 minutes. For better taste, marinate it for up to 2 hours in the fridge. Heating the skillet Heat sesame oil in a large skillet over medium-high heat. Wait until the oil shimmers before adding the chicken. This ensures a nice sear on the meat. Cooking times and temperatures Cook the chicken for about 6-7 minutes on each side. You want it golden brown and cooked through. Check the internal temperature; it should reach 165°F (75°C) for safety. Adding bell pepper and pineapple Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add sliced red bell pepper and fresh pineapple chunks. Sauté these for about 3-4 minutes. The bell pepper should be tender but still crisp. Final heating and combining with chicken Return the chicken to the skillet. Pour in any leftover marinade and stir gently. Heat everything for an additional 2-3 minutes. This allows the sauce to coat the chicken and vegetables nicely. Serve the dish over jasmine rice for a complete meal. Enjoy! For the best flavor, marinate your chicken for at least 30 minutes. If you have time, let it soak for up to 2 hours. This longer time helps the flavors soak in deep. You can also add a splash of orange juice or a dash of chili flakes for extra zest. To get that golden brown color on your chicken, heat the skillet well before adding the chicken. Use medium-high heat for a nice sear. Cook each side for about 6-7 minutes. Always check that the chicken reaches 165°F (75°C) to ensure it is safe to eat. For a beautiful plate, arrange the chicken and veggies artfully over a mound of jasmine rice. Add some fresh pineapple chunks on top for a pop of color. A lime wedge on the side adds a nice touch and flavor contrast. Pair this dish with a simple green salad or steamed broccoli for a balanced meal. Pro Tips Marination Time: Allowing the chicken to marinate for at least 30 minutes, or up to 2 hours, will enhance the flavor profile and tenderness of the meat. Sesame Oil Substitution: If you don't have sesame oil, you can use vegetable oil, but the dish will lack that signature nutty flavor. Cooking Temperature: Ensure that the chicken reaches an internal temperature of 165°F (75°C) for safe consumption and optimal juiciness. Vegetable Variations: Feel free to add other vegetables like snap peas or bok choy for a colorful and nutritious twist. {{image_4}} You can easily switch up the teriyaki sauce. Try using a homemade version. Mix equal parts soy sauce and honey. Add a splash of rice vinegar for tang. If you want to change the veggies, red bell pepper is great, but you can use others too. Zucchini or snap peas work well. Chopped carrots add color and crunch too. Want some heat? Add crushed red pepper flakes or a dash of sriracha. This will give your dish a spicy kick. You can also change the protein. Chicken thighs are juicy, but shrimp or tofu are good choices too. Each option brings a unique taste to the dish. For meal prep, this dish stores well in the fridge. Make a big batch and enjoy it all week. Just reheat it in the microwave for a quick meal. You can also serve it as a salad. Toss the chicken and veggies over fresh greens. Drizzle with extra teriyaki sauce. This makes for a light and tasty lunch option. To store leftovers, place them in an airtight container. This keeps the chicken moist and flavorful. Make sure to cool it to room temperature before sealing. Leftovers stay fresh in the fridge for about 3 to 4 days. If you want to keep it longer, consider freezing. For freezing, let the dish cool completely. Then, place it in a freezer-safe container or bag. Make sure to remove as much air as possible to prevent freezer burn. Pineapple Teriyaki Chicken can last in the freezer for up to 3 months. When you are ready to eat, thaw it overnight in the fridge. Reheat it in a pan over low heat. Stir occasionally until it’s heated through. You can also use a microwave, but be careful not to overcook it. Enjoy your meal anytime! To make Pineapple Teriyaki Chicken gluten-free, you can swap out some ingredients. Use gluten-free teriyaki sauce and soy sauce. Many brands offer gluten-free options. Always check labels to be sure. This way, you keep the dish tasty without gluten. Yes, you can use chicken breast instead of thighs. Chicken breast has less fat and cooks faster. It can be drier compared to thighs, which are juicier and more flavorful. If you choose chicken breast, cook it carefully to keep it moist. Pineapple Teriyaki Chicken pairs well with several sides. Here are some great options: - Jasmine rice - Steamed broccoli - Fried rice - Mixed green salad - Grilled asparagus For drinks, try iced tea or a fruity mocktail. These choices enhance the meal and make it special. This blog post covered all the key steps for making Pineapple Teriyaki Chicken. You learned about the ingredients, marinating the chicken, and cooking it perfectly. I shared tips for serving and storing leftovers. Remember, the right marinade and cooking techniques make a huge difference. Feel free to switch ingredients to suit your taste. Enjoy creating this tasty dish that can impress anyone! With these easy steps, you can cook up a delicious meal any day.

Pineapple Teriyaki Chicken Delight

A delicious blend of marinated chicken thighs, fresh pineapple, and colorful bell peppers, served over jasmine rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup fresh pineapple chunks
  • 1.0 cup teriyaki sauce
  • 1.0 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, finely minced
  • 1 tablespoon sesame oil
  • 1 piece red bell pepper, thinly sliced
  • 1 piece green onion, finely chopped
  • 1 sprinkle sesame seeds
  • 1 cup cooked jasmine rice

Instructions
 

  • In a medium mixing bowl, combine the teriyaki sauce, soy sauce, honey, grated ginger, and minced garlic. Whisk these ingredients together until well blended. Add the chicken thighs into the marinade, ensuring each piece is thoroughly coated. Cover the bowl and allow the chicken to marinate for at least 30 minutes, or for up to 2 hours in the refrigerator to enhance the flavors.
  • Heat the sesame oil in a large skillet over medium-high heat. When the oil is shimmering, carefully add the marinated chicken thighs. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C) for safety.
  • Once cooked, transfer the chicken to a plate to rest for a minute. In the same skillet, toss in the sliced red bell pepper and fresh pineapple chunks. Sauté these ingredients for about 3-4 minutes, until the bell pepper is slightly tender but still crisp.
  • Return the cooked chicken to the skillet along with any leftover marinade. Stir everything together gently, allowing the sauce to coat the chicken and vegetables. Continue to heat the mixture for an additional 2-3 minutes until warmed through.
  • To serve, place a generous scoop of jasmine rice on each plate and top it with the pineapple teriyaki chicken and sautéed vegetables. Garnish with chopped green onions, a sprinkle of sesame seeds, and the reserved pineapple chunks for an extra touch.

Notes

For an eye-catching presentation, arrange the chicken and vegetables artfully over the rice. Consider using a lime wedge on the side for an added burst of flavor and color contrast.
Keyword chicken, pineapple, stir fry, teriyaki