Honey Pineapple Teriyaki Chicken

Forget the takeout — this Honey Pineapple Teriyaki Chicken is packed with tender chunks of chicken, sweet and savory flavor, and is a hit with everyone in the family! It’s so easy to make and it’s on the table in 30 minutes!

I love ordering takeout as much as the next person, but I don’t always feel great about it afterward because it’s laden with fat and sodium.

This Honey Pineapple Teriyaki Chicken was inspired by my boys’ favorite sweet and sour chicken. Tender chunks of chicken are combined with juicy pineapple and bell peppers in a sweet and savory honey teriyaki sauce.

It was a huge hit with my family, and the best part is that it’s much healthier and it’s on the table faster than I can pick up takeout!

If you love teriyaki sauce as much as we do, be sure to try my teriyaki salmon!

Why you’ll love this recipe:

• Honey pineapple teriyaki chicken is the healthier way to enjoy takeout! It’s packed with protein, sweet and savory flavor, and it’s ready in 30 minutes.
• The honey teriyaki sauce is so easy to make, and contains no refined sugar.
• It’s a family-friendly dinner that’s great served over rice or quinoa.
• It’s dairy and gluten-free, so it’s great for special diets.

Recipe ingredients

If you make Asian inspired dishes at home, you probably already have most of the ingredients to make this pineapple teriyaki chicken recipe.

If you don’t have them on hand, the good news is that these ingredients are reasonably priced and have a long shelf life!

Ingredient notes

• Chicken. The chicken breast may be substituted with ground chicken or boneless skinless chicken thighs.
• Pineapple. Fresh pineapple is best for this recipe, and pre-cut pineapple is a huge time saver. There’s also just enough pineapple juice in the container to add to the honey teriyaki sauce.
• Soy sauce. Use reduced sodium soy sauce to reduce the amount of salt. If you’re gluten intolerant, make sure to purchase a certified gluten-free soy sauce. Tamari or liquid aminos may be substituted as well.
• Mirin. Mirin is a Japanese rice wine that adds a nice depth of flavor to the pineapple teriyaki sauce, but it may not always be gluten-free. If you’re gluten intolerant, it may be substituted with sake, dry sherry or additional rice vinegar.
• Rice vinegar. You can purchase seasoned or unseasoned rice vinegar. Seasoned rice vinegar simply has added sugar. You may substitute the rice vinegar with apple cider vinegar, white wine vinegar or fresh lemon or orange juice.
• Ginger. I love freezing ginger root and using my microplane zester to grate it peel and all to use in my recipes.
• Bell pepper. Substitute the bell peppers with your favorite veggies. Broccoli, carrots or your favorite greens are great additions.

How to make this recipe

This pineapple teriyaki chicken recipe comes together very quickly. Simply gather your ingredients, prep the sauce, chicken, pineapple and veggies and everything cooks up very quickly.

If you’re cooking rice, get it started first to make this a 30 minute meal.

Pro tip: Use pre-cut pineapple for a big time saver. The bonus is that there is just enough pineapple juice in the container to add to your honey teriyaki sauce!

1. Make the honey teriyaki sauce. Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.
2. Prep the chicken. Season the chicken with salt and pepper, and toss with cornstarch in a zip top bag.
3. Heat 2 tablespoons of oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan and continue to cook another 2 minutes on the other side.
4. Add the red bell pepper, and sauté 2-3 minutes more.
5. Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture.
6. Continue to cook until the sauce thickens. Remove from heat and serve!

FAQs

Recipe notes

• Pro tip: Use pre-cut pineapple wedges for a time saver, and simply used the pineapple juice in the bottom of the container to add to the sauce.
• Mirin is a Japanese rice wine which adds a nice depth of flavor here, but it may not always be gluten free. If you’re gluten intolerant, it may be substituted with sake, dry sherry or additional rice vinegar.
• To make this a 30 minute meal, get your rice, quinoa, or quick cooking brown rice on first, then prep your ingredients.
• 6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, add 1-2 more tablespoons of honey.

More Asian recipes you’ll love:

• Asian black rice salad
• Chicken vegetable stir fry
• Egg roll in a bowl
• Miso salmon
• Napa cabbage salad
• Shrimp fried rice
• Sweet and sour chicken by Dinner, Then Dessert
• Thai peanut veggie pasta

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Honey Pineapple Teriyaki Chicken

Servings: 6 servings

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Additional Time: 0 minutes mins

Total Time: 30 minutes mins

Forget the takeout — this Honey Pineapple Teriyaki Chicken is easy, delicious and ready in just 30 minutes! Serve with rice for a family-friendly dinner.

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Ingredients

For the sauce:

• 1/4 cup reduced sodium soy sauce if gluten intolerant, use one that’s gluten free
• 1/4 cup water
• 6 tablespoons honey
• 2 tablespoons pineapple juice, reserved from fresh or use 2 tablespoons more honey
• 1.5 tablespoons rice vinegar
• 1.5 tablespoons mirin*
• 1/2 tablespoon finely grated ginger or 1 teaspoon ground ginger
• 1 tablespoon cornstarch mixed with 1 tablespoon water

For the chicken:

• 2-4 tablespoons olive oil
• 1 lb. boneless skinless chicken breasts cut into 1" cubes
• 2 tablespoons cornstarch
• salt and pepper to taste
• 1 red bell pepper cored and cut into 1" chunks
• 1.5 cups fresh pineapple chunks
• scallions and chopped cashews for serving, optional

Instructions 

Prepare the sauce:

• Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.
  1/4 cup reduced sodium soy sauce, 1/4 cup water, 6 tablespoons honey, 2 tablespoons pineapple juice, reserved from fresh, 1.5 tablespoons rice vinegar, 1.5 tablespoons mirin*, 1/2 tablespoon finely grated ginger, 1 tablespoon cornstarch mixed with 1 tablespoon water

Prepare the chicken:

• Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
  1 lb. boneless skinless chicken breasts, 2 tablespoons cornstarch
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side.
  2-4 tablespoons olive oil
• If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
  1 red bell pepper
• Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture.
  1.5 cups fresh pineapple chunks
• Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!
  scallions and chopped cashews, salt and pepper

Notes

• Pro tip: Use pre-cut pineapple wedges for a time saver, and simply used the pineapple juice in the bottom of the container to add to the sauce.
• *Mirin is a Japanese rice wine which adds a nice depth of flavor here, but it may not always be gluten free. If you’re gluten intolerant, it may be substituted with sake, dry sherry or additional rice vinegar.
• To make this a 30 minute meal, get your rice, quinoa, or quick cooking brown rice on first, then prep your ingredients.
• 6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, add 1-2 more tablespoons of honey.

Nutrition

Calories: 365kcal, Carbohydrates: 41g, Protein: 24g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 10g, Cholesterol: 64mg, Sodium: 116mg, Fiber: 1g, Sugar: 35g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Dishes

Cuisine: Asian

Author: Marcie

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in April 2015. Step by step photos were added and text has been modified to include more recipe information.

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