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Pineapple Teriyaki Chicken (Lightened-Up) - Sweet, Savory, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 lbs boneless, skinless chicken breast (or chicken thighs), cut into 1-inch pieces
  • 1 tablespoon avocado or olive oil
  • 1 cup fresh pineapple chunks (or well-drained canned, juice reserved)
  • 1 small red bell pepper, sliced
  • 3 green onions, sliced (white and green parts separated)
  • 2 teaspoons fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 2 cloves garlic, minced
  • Sesame seeds, for garnish (optional)
  • 1/2 cup pineapple juice (from the can or fresh)
  • 1/3 cup low-sodium soy sauce (or tamari/coconut aminos)
  • 1–1.5 tablespoons honey (start with 1, add more to taste)
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Pinch of red pepper flakes (optional)

Method
 

  1. Make the sauce: In a bowl, whisk pineapple juice, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes. Taste and adjust sweetness or saltiness. Set aside. Stir together cornstarch and water in a separate small bowl.
  2. Prep the chicken: Pat chicken dry and season lightly with salt and pepper. Dry chicken browns better and stays juicier.
  3. Sear in batches: Heat oil in a large skillet over medium-high. Add half the chicken in a single layer. Sear 2–3 minutes per side until browned and mostly cooked. Transfer to a plate and repeat with remaining chicken.
  4. Sauté aromatics: Reduce heat to medium. Add a splash of oil if needed. Cook white parts of green onion, garlic, and ginger for 30–45 seconds until fragrant.
  5. Add peppers and pineapple: Stir in bell pepper and pineapple. Cook 2–3 minutes to soften slightly and caramelize edges.
  6. Simmer with sauce: Return chicken to the pan. Pour in the sauce and bring to a gentle simmer for 1–2 minutes.
  7. Thicken: Stir the cornstarch slurry, then slowly pour it into the pan while stirring. Simmer another 1–2 minutes until the sauce turns glossy and clings to the chicken.
  8. Finish: Turn off heat. Stir in green onion tops. Taste and adjust with a squeeze of lime, extra honey, or a splash of soy if needed.
  9. Serve: Spoon over rice or cauliflower rice. Garnish with sesame seeds and extra green onions.