Quick Pineapple Teriyaki Chicken

This one-pan pineapple teriyaki chicken has become my go-to solution for hectic weeknights when I need a nutritious meal without spending hours in the kitchen. The perfect balance of sweet and savory flavors makes this dish a consistent winner at my dinner table.

I first created this recipe during a particularly busy work week when I needed something quick yet satisfying. The combination of juicy pineapple with the teriyaki sauce was such a hit that it has become a permanent fixture in our monthly meal rotation.

Ingredients

• Olive oil: Creates the perfect base for sautéing without overwhelming the delicate flavors
• Boneless skinless chicken breasts: Provide lean protein that cooks quickly and absorbs flavors beautifully
• Garlic: Adds essential aromatic depth to the dish
• Broccoli florets: Provide texture and nutrition while absorbing the delicious sauce
• Red bell pepper: Brings vibrant color and sweet crunch
• Fresh pineapple cubes: Contribute natural sweetness and tropical flavor
• Soy sauce: Forms the umami base of our teriyaki sauce
• Pineapple juice: Enhances the fruity notes and helps tenderize the chicken
• Sesame oil: Delivers that authentic Asian flavor profile with just a small amount
• Honey: Balances the savory elements with natural sweetness
• Fresh grated ginger: Adds warmth and complexity that ground ginger simply cannot match

Step-by-Step Instructions

Sauté the Chicken:

Heat olive oil in a large skillet over medium heat. Add chicken pieces seasoned with salt and pepper. Cook for about 4 to 5 minutes until the pieces develop a light golden brown color. The browning creates flavor compounds that elevate the entire dish. Add minced garlic and stir constantly for 30 seconds to release its aromatic oils without burning.

Add Vegetables and Pineapple:

Add broccoli, bell pepper, and pineapple chunks to the pan with the chicken. Cook everything together for about 5 minutes, stirring occasionally. The vegetables should become tender but still maintain some crispness. The pineapple will begin to caramelize slightly, enhancing its natural sweetness.

Create and Add the Sauce:

In a separate bowl, whisk together soy sauce, pineapple juice, sesame oil, honey, and fresh grated ginger until fully combined. Pour this mixture into the pan with the chicken and vegetables. Bring everything to a gentle simmer, allowing the sauce to coat all ingredients and thicken slightly.

Garnish and Serve:

Sprinkle with sliced green onions and sesame seeds just before serving. The green onions add freshness while sesame seeds contribute a subtle nuttiness and beautiful presentation.

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The fresh ginger in this recipe truly makes a difference in the final flavor. I once tried to substitute ground ginger when I ran out of fresh, and while still good, it missed that vibrant zing that makes this dish special. My daughter now specifically requests this meal before her sports games, claiming it gives her the perfect energy boost.

Make Ahead and Storage

This teriyaki chicken keeps wonderfully in the refrigerator for up to 4 days in airtight containers. I often make a double batch on Sunday to have quick lunches throughout the week. The flavors actually develop nicely overnight, making the leftovers sometimes even better than the first serving. For reheating, a quick minute in the microwave works perfectly, though you can also reheat in a skillet with a splash of water to revitalize the sauce.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs can replace chicken breasts for a more tender, juicy result. For a vegetarian version, firm tofu or tempeh works beautifully. Frozen pineapple can substitute for fresh in a pinch, though I recommend thawing and draining it first to prevent excess liquid. If broccoli is not your favorite, snap peas, asparagus, or green beans all work wonderfully with these flavors.

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Serving Suggestions

While this dish is complete on its own, serving it over steamed jasmine rice or brown rice helps soak up the delicious sauce. For a lower carb option, cauliflower rice makes an excellent base. To bring additional texture, consider adding some chopped cashews or water chestnuts during the last minute of cooking. For entertaining, I serve this family style on a large platter surrounded by lime wedges and additional sliced green onions.

Frequently Asked Questions

→ Can I substitute chicken with another protein?

Yes, you can use tofu, shrimp, or even beef as alternatives. Adjust the cooking time accordingly for the protein you choose.

→ What can I serve this dish with?

Serve it with steamed rice, quinoa, or even cauliflower rice for a lighter option. Noodles also pair well for a heartier meal.

→ Can I make this dish ahead of time?

Yes, it works great for meal prep. Store in an airtight container in the fridge for up to 3 days and reheat before serving.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works fine. Opt for pineapple chunks in juice rather than syrup to maintain a balanced flavor.

→ How can I make this dish spicier?

Add red pepper flakes, a dash of sriracha, or diced fresh chili peppers to the sauce for an extra kick of heat.

→ Can I add other vegetables to this dish?

Absolutely! Snow peas, carrots, or snap peas are great additions that complement the flavors well.