One Pan Pineapple Teriyaki Chicken

Imagine the sizzling sound of One Pan Pineapple Teriyaki Chicken as it caramelizes in your skillet, filling your kitchen with an irresistible sweet-savory aroma. This Hawaiian-inspired dish combines juicy chicken, tangy pineapple, and a glossy teriyaki sauce that coats every morsel perfectly. This One Pan Pineapple Teriyaki Chicken recipe transforms simple ingredients into a restaurant-quality meal with minimal cleanup. You’ll learn how to create the perfect balance of flavors and textures in this tropical delight that’s sure to become a family favorite.

Why You’ll Love This Recipe

This One Pan Pineapple Teriyaki Chicken is about to become your new weeknight hero. First, the convenience factor is unbeatable – everything cooks in a single pan, meaning less time washing dishes and more time enjoying your delicious creation. The contrasting textures create a sensory experience with each bite – tender, juicy chicken pieces against slightly crisp bell peppers and the unexpected pop of sweet pineapple chunks.

The sauce is where this dish truly shines, with its perfect harmony of sweet, savory, and umami flavors that caramelize slightly as they cook. The sticky teriyaki coating hugs every ingredient, creating a glossy finish that looks as impressive as it tastes. Whether you’re meal prepping for the week or impressing dinner guests, this pineapple chicken teriyaki dish delivers big flavors without demanding complex cooking techniques or hard-to-find ingredients.

Ingredients

For the One Pan Pineapple Teriyaki Chicken, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon (15ml) vegetable oil
• 1 red bell pepper, diced into 1-inch pieces
• 1 green bell pepper, diced into 1-inch pieces
• 1 medium onion, cut into wedges
• 2 cups (330g) fresh pineapple chunks (or canned in juice, drained)
• 3 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated

For the teriyaki sauce:

• ½ cup (120ml) low-sodium soy sauce
• ¼ cup (60ml) pineapple juice (from canned pineapple or store-bought)
• 3 tablespoons (45g) brown sugar
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) sesame oil
• 2 teaspoons (10g) cornstarch mixed with 2 tablespoons water

The fresh ginger adds authentic flavor to the teriyaki pineapple chicken, while using low-sodium soy sauce allows you to control the saltiness of the final dish.

Pro Tips

Get the Perfect Sear: For restaurant-quality One Pan Pineapple Teriyaki Chicken, resist the urge to stir constantly. Allow the chicken pieces to develop a golden-brown crust by leaving them undisturbed for 2-3 minutes before flipping. This initial sear locks in moisture and creates a caramelized exterior that’s crucial for depth of flavor.

Master the Sauce Consistency: The secret to a glossy teriyaki sauce is proper thickening. Always mix your cornstarch with cold water before adding it to the hot pan, and then simmer for at least 2 minutes after adding. The sauce should coat the back of a spoon but still flow slowly – if it’s too thick, add a tablespoon of water; if too thin, mix a little more cornstarch slurry.

Pineapple Timing Matters: Add the pineapple chunks during the final 3-4 minutes of cooking. This prevents them from breaking down completely while still allowing them to release their sweet juices into the sauce. If using canned pineapple, drain thoroughly and pat dry with paper towels to prevent excess liquid that would thin your sauce.

Instructions

Step 1: Prepare the Teriyaki Sauce

In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, and sesame oil until the sugar dissolves. In a separate small bowl, create your cornstarch slurry by mixing the cornstarch with 2 tablespoons of water until smooth. Set both mixtures aside for now.

Step 2: Sear the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (you may need to work in batches). Let the chicken cook undisturbed for 2-3 minutes until golden brown on the bottom. Flip the pieces and cook for another 2 minutes. The chicken doesn’t need to be fully cooked through at this point.

Step 3: Add Aromatics and Vegetables

Reduce the heat to medium and add the minced garlic and grated ginger to the pan. Stir constantly for about 30 seconds until fragrant but not browned. Add the bell peppers and onion wedges to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften but still maintain some crispness.

Step 4: Create the Sauce Magic

Pour the teriyaki sauce mixture into the pan and bring to a gentle simmer. Cook for 2 minutes, allowing the flavors to meld together. Give your cornstarch slurry another quick stir (it settles quickly) and drizzle it into the pan while stirring constantly. Continue cooking for 2-3 minutes as the sauce thickens and turns glossy.

Step 5: Finish with Pineapple

Gently fold in the pineapple chunks and cook for a final 2-3 minutes until everything is heated through and the chicken reaches an internal temperature of 165°F (74°C). The sauce should beautifully coat all the ingredients. Remove from heat and let stand for 2 minutes before serving, which allows the sauce to set slightly and the flavors to intensify.

Variations

Spicy Pineapple Teriyaki Chicken: Transform this One Pan Pineapple Teriyaki Chicken with a kick of heat by adding 1-2 tablespoons of sriracha or 1 teaspoon of red pepper flakes to the teriyaki sauce. The spicy-sweet combination creates an exciting flavor profile that pairs beautifully with the pineapple’s natural sweetness. For extra dimension, garnish with thinly sliced fresh jalapeños before serving.

Vegetarian Pineapple Teriyaki: Create a meat-free version by substituting the chicken with 14 ounces of extra-firm tofu (pressed and cubed) or 2 cups of hearty vegetables like broccoli florets, thick-sliced mushrooms, and cubed eggplant. When using tofu, toss it in 1 tablespoon of cornstarch before searing for a crispy exterior that absorbs the teriyaki sauce beautifully.

Grilled Pineapple Teriyaki: Take this dish outdoors by threading marinated chicken, pineapple chunks, bell peppers, and onions onto skewers for a delicious kebab version. Brush with additional teriyaki sauce while grilling for a smoky-sweet flavor profile that’s perfect for summer entertaining.

Storage and Serving

Store any leftover One Pan Pineapple Teriyaki Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making this an excellent meal prep option. When reheating, add a tablespoon of water before microwaving to keep the sauce from becoming too thick, or gently warm in a skillet over medium-low heat.

For serving, this tropical chicken teriyaki pairs perfectly with steamed jasmine rice that soaks up the delicious sauce. For a low-carb alternative, serve over cauliflower rice or alongside a crisp Asian slaw with sesame dressing. Create a restaurant-style presentation by garnishing with a sprinkle of toasted sesame seeds, thinly sliced green onions, and a few fresh cilantro leaves for color contrast and fresh flavor. For a complete meal, serve alongside steamed edamame or a simple cucumber salad dressed with rice vinegar.

FAQs

Can I use chicken breast instead of thighs for this recipe?
Yes, boneless skinless chicken breasts work well in this One Pan Pineapple Teriyaki Chicken. Cut them into 1-inch pieces and reduce the cooking time slightly as breast meat cooks faster than thighs. Be careful not to overcook as breast meat can become dry.

Is fresh pineapple better than canned for this recipe?
Both work well. Fresh pineapple has a brighter flavor, while canned is more convenient and provides juice for the sauce. If using fresh, you’ll need to purchase separate pineapple juice for the sauce.

My teriyaki sauce isn’t thickening. What went wrong?
Make sure your cornstarch is fully dissolved in cold water before adding to the hot pan. After adding, allow the sauce to come to a simmer while stirring constantly for at least 2 minutes to activate the thickening properties.

Can I make this dish ahead of time?
Yes! This chicken teriyaki with pineapple actually tastes even better the next day as the flavors continue to meld. Prepare completely, cool, and refrigerate for up to 3 days.

How can I make this recipe gluten-free?
Simply substitute regular soy sauce with tamari or coconut aminos. Double-check that your rice vinegar is gluten-free (most are), and you’ll have a delicious gluten-free meal.

Conclusion

This One Pan Pineapple Teriyaki Chicken is comfort food at its finest — a perfect balance of sweet, savory, and tangy flavors that dance across your palate with every bite. It’s the kind of dish that transforms an ordinary weeknight into something special, bringing tropical vibes to your dinner table no matter the season. Whether you’re cooking for family or meal prepping for the week ahead, this one-pan wonder delivers maximum flavor with minimal effort, proving that sometimes the simplest recipes are truly the most satisfying.

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