Healthy Pineapple Teriyaki Chicken: Sweet & Savory Delight
Make this quick, easy, and Healthy Pineapple Teriyaki Chicken! Features tender chicken and pineapple chunks in a simple homemade teriyaki sauce, served over rice or quinoa.
Ingredients
(Serves 4)
Chicken & Marinade:
- ▢ 1 lb (450g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
- ▢ 1/4 cup low-sodium soy sauce (or tamari for GF)
- ▢ 1 tbsp honey or maple syrup
- ▢ 1 tbsp rice vinegar
- ▢ 2 cloves garlic, minced
- ▢ 1 tsp grated fresh ginger
- ▢ 1 tsp sesame oil
Sauce & Assembly:
- ▢ Reserved marinade from chicken
- ▢ 1 cup fresh pineapple chunks (or canned, drained)
- ▢ 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- ▢ Oil for cooking (e.g., 1-2 tsp vegetable or avocado oil)
Garnish & Serving:
- ▢ 1 tbsp sesame seeds
- ▢ 3 green onions, sliced
- ▢ Cooked brown rice or quinoa
Instructions
1. Marinate the Chicken:
- In a medium bowl, combine the low-sodium soy sauce, honey or maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk together.
- Add the bite-sized chicken pieces to the bowl and toss well to ensure all pieces are evenly coated with the marinade.
- Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, or place it in the refrigerator for up to 2 hours for deeper flavor.
2. Cook the Chicken:
- Heat a little oil (1-2 teaspoons) in a large skillet or wok over medium-high heat.
- Once the oil is hot, remove the chicken pieces from the marinade using tongs or a slotted spoon, letting excess marinade drip back into the bowl. Reserve the remaining marinade.
- Add the chicken to the hot skillet in a single layer (cook in batches if necessary to avoid overcrowding).
- Cook until the chicken is browned and cooked through, about 5-7 minutes, stirring or flipping occasionally. Remove cooked chicken from the skillet and set aside.
3. Prepare the Teriyaki Sauce:
- While the chicken is cooking (or just after), pour the reserved marinade into a small saucepan.
- Add the fresh or drained canned pineapple chunks to the saucepan with the marinade.
- Bring the mixture to a simmer over medium heat.
4. Thicken the Sauce:
- In a small cup or bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth (this is your slurry).
- Once the marinade/pineapple mixture in the saucepan begins to simmer, pour in the cornstarch slurry while stirring continuously.
- Continue to stir the sauce until it thickens noticeably, about 2-3 minutes. Once thickened, remove it from the heat.
5. Combine Chicken and Sauce:
- Pour the thickened pineapple teriyaki sauce over the cooked chicken (either return chicken to the large skillet or combine in a serving bowl).
- Toss gently to ensure the chicken and pineapple are well coated in the sauce.
6. Serve:
- Serve the Healthy Pineapple Teriyaki Chicken immediately over bowls of cooked brown rice or quinoa.
- Garnish generously with toasted sesame seeds and sliced green onions.