Ingredients
For the Chicken & Pineapple:
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Boneless, Skinless Chicken Thighs: 1.5 pounds, cut into bite-sized chunks (thighs stay much juicier than breasts)
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Fresh Pineapple: 2 cups, peeled and cut into chunks (canned pineapple chunks work too if drained well)
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Vegetable Oil or Canola Oil: 2 tablespoons
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Salt and Black Pepper: To taste
For the Homemade Teriyaki Sauce:
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Soy Sauce: 1/3 cup
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Water: 1/3 cup
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Brown Sugar: 3 tablespoons (packed)
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Honey: 2 tablespoons
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Rice Vinegar: 1 tablespoon
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Garlic: 3 cloves, minced
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Fresh Ginger: 1 tablespoon, grated
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Cornstarch: 1 tablespoon (dissolved in 2 tablespoons of cold water to make a slurry)
For Serving & Garnish:
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Cooked jasmine rice or brown rice
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Sesame seeds
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Green onions, thinly sliced
Instructions
1. Whisk the Sauce
In a small bowl, whisk together the soy sauce, water, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Set aside near the stove.
2. Sear the Pineapple
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the pineapple chunks in a single layer and sear for 2 to 3 minutes per side until they develop golden-brown caramelized edges. Remove the pineapple from the skillet and set it aside on a plate.
3. Cook the Chicken
Pat the chicken chunks dry with paper towels and season lightly with salt and pepper. Add the remaining tablespoon of oil to the same skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 4 to 5 minutes to get a nice golden crust, then flip and cook for another 3 to 4 minutes until cooked through.
4. Combine and Glaze
Pour the prepared teriyaki sauce mixture directly into the skillet with the cooked chicken. Bring it to a simmer for about 1 to 2 minutes, allowing the flavors to meld.
5. Thicken the Sauce
Stir your cornstarch slurry once more (to make sure it hasn’t settled) and pour it directly into the simmering skillet. Stir continuously for 1 to 2 minutes until the sauce thickens into a glossy, sticky glaze that coats the back of a spoon.
6. Toss and Serve
Return the caramelized pineapple chunks to the skillet, tossing everything together until heated through and coated in the glaze. Remove from heat, garnish with toasted sesame seeds and sliced green onions, and serve hot over steamed rice.
