Pineapple Teriyaki Chicken

Ingredients

• 60 ml (¼ cup)reduced-sodium soy sauce (use a gluten-free variety if needed)
• 60 ml (¼ cup)water
• 90 ml (6 tablespoons)honey
• 30 ml (2 tablespoons)pineapple juice, reserved from the fresh pineapple (or use 30 ml more honey)
• 22.5 ml (1½ tablespoons)rice vinegar
• 22.5 ml (1½ tablespoons)mirin
• 7.5 ml (½ tablespoon) finely grated, or 5 ml (1 teaspoon) groundginger
• 15 ml (1 tablespoon) eachcornflour and water, mixed together
• 30–60 ml (2–4 tablespoons)olive oil
• 454 g (1 lb), cut into 2.5 cm (1-inch) cubesboneless, skinless chicken breasts
• 30 ml (2 tablespoons)cornflour
• to tastesalt and pepper
• 1, cored and cut into 2.5 cm (1-inch) chunksred pepper
• 355 ml (1½ cups)fresh pineapple chunks
• to taste, optionalsliced spring onions and chopped cashews, for serving

Instructions

1. 1

   Mix the sauce

   Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin and grated ginger. Set the sauce aside alongside the cornflour slurry.

2. 2

   Season the chicken

   Season the chicken with salt and pepper, then toss it with the 2 tablespoons of cornflour in a resealable bag.

3. 3

   Brown the chicken

   Heat 2 tablespoons of oil in a large frying pan over medium heat. Arrange the chicken in a single layer and brown it; turn each piece once it releases easily from the pan, after about 1–2 minutes. Cook the other side for a further 2 minutes.

4. 4

   Cook the pepper

   If the pan looks dry, add another 1–2 tablespoons of oil. Add the red pepper and sauté for 2–3 minutes.

5. 5

   Add pineapple sauce

   Add the pineapple to the pan. Whisk the cornflour slurry into the teriyaki sauce, pour it into the pan and stir to coat the chicken mixture.

6. 6

   Thicken and serve

   Cook for a further 3–4 minutes, until the sauce has thickened, then remove the pan from the heat. Serve over rice or quinoa with spring onions and cashews, if using.

What is pineapple teriyaki chicken?

Teriyaki is a Japanese cooking style in which food is coated with a glossy, sweet-savoury sauce. This skillet version pairs that familiar flavour profile with pineapple and red pepper for a quick, colourful meal.

Honey sweetens the sauce, while soy sauce, rice vinegar, mirin and ginger keep it savoury and aromatic. The cornflour slurry thickens it so it clings to the chicken and fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 24g protein, 41g carbs, 12g fat.

The chicken provides most of the protein, while honey and pineapple contribute much of the carbohydrates. Olive oil and cashews contribute fat, with the exact amount depending partly on how much oil you use and whether you add the nuts. Serve with vegetables alongside, or choose a moderate portion of rice or quinoa to round out the plate.

The sauce ingredients

Sweet and savoury: Honey balances the salty soy sauce, while rice vinegar and mirin add acidity and depth. Reduced-sodium soy sauce is specified; choose a gluten-free version if needed.

Pineapple and ginger: Reserved pineapple juice ties the sauce to the fresh fruit in the pan. Finely grated fresh ginger gives a brighter flavour, but ground ginger is listed as an alternative.

Coating and browning the chicken

Cornflour coating: Tossing the seasoned chicken with cornflour helps create a light coating and contributes to the sauce’s texture. Shake off any excess if it has gathered in the bag.

Room to brown: Arrange the chicken in a single layer and avoid turning it before it releases easily from the pan. If your pan is small, brown the pieces in batches so they do not crowd together.

Getting the sauce to thicken

Slurry first: Stir the cornflour and water together, then whisk that mixture into the teriyaki sauce immediately before pouring it into the pan. Cornflour can settle if left standing.

Watch the pan: Stir as the sauce cooks for 3–4 minutes. It is ready when it thickens and coats the chicken mixture rather than pooling thinly at the bottom.

Timing and doneness

Chicken: Cut the breasts into evenly sized 2.5 cm cubes so they cook at a similar pace. The recipe browns them for about 1–2 minutes on the first side and 2 minutes on the other before adding the vegetables and sauce.

Finish: The recipe gives another 3–4 minutes for the sauce to thicken. Check that the chicken is cooked through before serving; avoid relying on colour alone.

What to serve with it

Rice or quinoa: Either makes a simple base for the glossy sauce. Spoon the chicken and pineapple over the grains so they catch the juices.

Garnishes: Spring onions add a fresh finish, while chopped cashews bring crunch. Both are optional, so serve them at the table if you want everyone to choose.

Recipe notes & tips

• Cut the chicken into similarly sized cubes to help it cook evenly.
• Keep the chicken in a single layer while browning, working in batches if needed.
• Mix the cornflour slurry again just before whisking it into the sauce.
• Use the reserved juice from preparing the fresh pineapple for the sauce.
• Add the optional cashews just before serving to keep their texture crunchy.

Variations

• Gluten-free: Swap in a gluten-free soy sauce if needed.
• Ground ginger: Use 5 ml (1 teaspoon) of ground ginger instead of grated fresh ginger.
• Honey-only: Replace the pineapple juice with 30 ml (2 tablespoons) more honey.
• Extra vegetables: Add more red pepper alongside the amount in the recipe.
• Nut-free: Leave off the optional cashews and finish with spring onions instead.

Common mistakes to avoid

• Crowding the pan: The chicken may not brown well; cook it in batches if it will not fit in a single layer.
• Turning too soon: The chicken may stick; wait until it releases easily before turning.
• Skipping the slurry: The sauce may stay thin; whisk the cornflour mixture into the sauce before adding it.
• Leaving the slurry to settle: Cornflour can sink to the bottom; stir it again just before use.
• Overcooking the sauce: It can become too thick; remove the pan from the heat once it coats the chicken.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot in a frying pan or microwave; add a splash of water if the sauce has thickened too much.

Frequently asked questions