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Sticky Teriyaki Pineapple Chicken

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A delicious combination of chicken and sweet pineapple enveloped in a luscious teriyaki glaze, this dish is perfect for family gatherings.

Ingredients

Scale
  • 2 lbs chicken thighs (boneless and skinless, cut into bite-sized pieces)
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1/2 cup teriyaki sauce (ensure it’s Halal)
  • 2 tablespoons soy sauce (ensure it’s Halal)
  • 1 tablespoon brown sugar
  • 1 tablespoon ginger (fresh and grated)
  • 2 cloves garlic (minced)
  • 2 tablespoons green onions (chopped for garnish)
  • Sesame seeds (for garnish, optional)
  • 2 tablespoons vegetable oil (for cooking)

Instructions

  1. Prepare Your Ingredients: Start by gathering all your ingredients. Cut the chicken thighs into bite-sized pieces, and if you’re using fresh pineapple, chop it into equally sized chunks.
  2. Marinate Chicken for Flavor: In a large bowl, combine the teriyaki sauce, soy sauce, brown sugar, grated ginger, and minced garlic. Add the chicken pieces, ensuring they are well-coated with the marinade. Let it sit for about 5–10 minutes.
  3. Heat the Oil: In a large skillet or frying pan, heat 2 tablespoons of vegetable oil over medium-high heat.
  4. Cook the Chicken: Add the marinated chicken to the hot skillet and let it cook undisturbed for about 5 minutes. Stir the chicken pieces until they’re golden brown on all sides, roughly another 5 minutes.
  5. Add Pineapple for Sweetness: When the chicken is almost cooked through, stir in the pineapple chunks. Let them cook for another 2–3 minutes.
  6. Final Touches: Taste and adjust seasoning if necessary. Garnish with chopped green onions and sesame seeds.
  7. Serve and Enjoy: Transfer the Sticky Teriyaki Pineapple Chicken to a large platter and serve!

Notes

Pairs well with steamed rice, fried rice, or a fresh green salad. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/sticky-teriyaki-pineapple-chicken-recipe/

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