Can I use canned pineapple instead of pineapple juice?

Yes, canned pineapple can work well in Pineapple Teriyaki Chicken. You can use the juice from canned pineapple as the liquid base for the sauce. Adding pineapple chunks during the final minutes of cooking also enhances the tropical flavor and adds a pleasant texture to the dish.

How do I thicken the sauce for Pineapple Teriyaki Chicken?

The sauce naturally thickens as it simmers and reduces in the skillet. However, if you prefer a thicker glaze for your Pineapple Teriyaki Chicken, you can mix one tablespoon of cornstarch with two tablespoons of water and stir it into the sauce near the end of cooking. Let the sauce simmer for a few minutes until it reaches the desired consistency.

Can Pineapple Teriyaki Chicken be made in a slow cooker?

Yes, Pineapple Teriyaki Chicken can be adapted for the slow cooker. Place the diced chicken and sauce ingredients in the slow cooker and cook on low for about 4–5 hours. Once the chicken is cooked, you can add a small cornstarch slurry to thicken the sauce before serving.

How should I store and reheat Pineapple Teriyaki Chicken?

Store leftover Pineapple Teriyaki Chicken in an airtight container in the refrigerator for up to two days. To reheat, warm it in a skillet over medium heat or microwave it in short intervals until heated through. If the sauce becomes too thick during storage, add a small splash of pineapple juice or water while reheating.

Pineapple Teriyaki Chicken – Easy Recipe

Name: Pineapple Teriyaki Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken breasts, diced; 1 1/2 cups pineapple juice; 1 cup brown sugar; 1/2 cup teriyaki sauce; 1 tablespoon minced onions; 2 teaspoons garlic powder; 1/4 cup honey; 2 teaspoons mustard powder; 1/4 cup teriyaki glaze (for serving); 3 cups cooked white rice (for serving)

Description

Pineapple Teriyaki Chicken is a quick and flavorful skillet dinner made with tender chicken pieces simmered in a sweet and savory teriyaki sauce with pineapple juice, brown sugar, and honey. This easy 30-minute meal creates a rich glossy glaze that coats the chicken perfectly and is delicious served over steamed rice with vegetables.

Ingredients

Scale

1 lb boneless skinless chicken breasts, diced
1 1/2 cups pineapple juice
1 cup brown sugar
1/2 cup teriyaki sauce
1 tablespoon minced onions
2 teaspoons garlic powder
1/4 cup honey
2 teaspoons mustard powder
1/4 cup teriyaki glaze (for serving)
3 cups cooked white rice (for serving)

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Instructions

Dice the boneless skinless chicken breasts into bite-sized pieces for even cooking.
Place the diced chicken into a large skillet or shallow stockpot.
In a mixing bowl, whisk together pineapple juice, brown sugar, teriyaki sauce, minced onions, garlic powder, honey, and mustard powder until well combined.
Pour the sauce mixture over the chicken in the skillet.
Cook over medium heat, stirring frequently so the chicken cooks evenly and absorbs the sauce.
Continue cooking until the chicken is fully cooked and no pink remains, about 12–15 minutes.
Allow the sauce to simmer and reduce until it thickens into a glossy teriyaki glaze that coats the chicken.
Remove from heat once the sauce reaches the desired thickness.
Serve the pineapple teriyaki chicken over cooked white rice.
Drizzle additional teriyaki glaze on top before serving if desired.

Notes

Cut the chicken into evenly sized pieces to ensure consistent cooking.
If the sauce becomes too thick, add 1–2 tablespoons of pineapple juice to loosen it.
For extra flavor, add pineapple chunks during the last 5 minutes of cooking.
Serve with steamed broccoli, snap peas, or stir-fried vegetables for a balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 28 g
Sodium: 820 mg
Fat: 9 g
Saturated Fat: 2 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 85 mg