Easy Pineapple Teriyaki Chicken (Better Than Takeout!)

Quick, easy, and bursting with flavor! This Pineapple Teriyaki Chicken is sweet, savory, and ready in 30 minutes – the perfect weeknight dinner fix.

Sometimes, there’s nothing better than some really good Asian food.

For some, it’s comfort food, like local Chinese food with fried rice and those heavy, but absurdly delicious, egg rolls. It is for me as well, but only when I make it. I don’t think that’s self-inflating, however, I just happen to enjoy mine more than having it from a restaurant because I can control what’s in it, and leave the stuff out that I don’t want.

Because the truth is, we don’t know exactly what we’re getting when we order out.

Now, I do love sushi, sashimi, dumplings and tuna tataki, from several very good restaurants – that’s different. This dish is what I would consider something one would order from a restaurant that would typically be full of possible salt/oil/msg that just isn’t necessary.

This Pineapple Teriyaki Chicken will make you question why you ever order takeout. Juicy chunks of chicken breast simmer in a glossy, sweet-and-savory sauce made with Moore’s Teriyaki (gotta keep it in the family), soy sauce, fresh ginger, and a splash of pineapple juice for good measure.

It’s one skillet, 30 minutes, and a whole lotta flavor. Serve it over basmati rice or stuff it into a hollowed-out pineapple because you’re classy like that.

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🍍 Why You’ll Love This Pineapple Teriyaki Chicken

• Quick & easy: Dinner’s ready in 30 minutes.

• Homemade (kind of) sauce: That glossy, tangy-sweet coating beats take out teriyaki every time.

• Perfect balance: Sweet pineapple + savory soy + a little ginger kick.

• Crowd pleaser: Even picky eaters will get on board with this one.

🍗 Ingredients You’ll Need

• Boneless, skinless chicken breasts, cut into bite-sized chunks

• Moore’s Teriyaki Sauce (or your favorite brand)

• Soy sauce for that savory depth

• Fresh ginger and pineapple juice for bright, tropical flavor

• Sesame seeds and cilantro for garnish

(Exact measurements in the recipe card below — you know the drill.)

If you haven’t tried Moore’s Teriyaki Sauce, this is a good reason to. The stuff is so flavorful, it doesn’t need a whole lot added to it. There’s a Mexican grocery store near me, and I absolutely adore it. They have the biggest selection of fresh produce that’s vibrant and HUGE. The best part about this place is the prices – everything is priced so much less than other grocery stores. I buy a lot of food, so that’s important.

VERY important.

My idea for this started with a fresh pineapple I found there. That’s how it usually begins; one simple thing that ends up being the trigger that catapults an idea.

Then…Magic🪄 happens.

Almost every time I get an idea, it works. Not every single time, mind you.I’ve had my share of mishaps, and will continue to do so. It’s just part of it.

We don’t grow if we don’t fail at times.

I hollowed out the pineapple, and sauteed the fruit with butter. The heat brings out the juices from the pineapple, and caramelizes it. Then, I added chicken and it all came together beautifully. I served it with basmati rice.

You definitely don’t have to, however. Serve it on a plate, in a bowl, whatever makes you happy.

Here’s your printable  –

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Pineapple Teriyaki Chicken

Yield: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Quick, easy, and bursting with flavor! This Pineapple Teriyaki Chicken is sweet, savory, and ready in 30 minutes - the perfect weeknight dinner fix.

Print

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1" pieces
• 1 tbsp soy sauce
• 1 cup Moore's Teriyaki Marinade
• ⅓ cup pineapple juice (see notes below)
• 2 whole pineapples, sliced in half and centers scooped out (reserve the scooped out pineapple) and place all of it in fridge
• ½ stick butter
• 2 cups Basmati rice, cooked according to package directions
• White sesame seeds
• Fresh Italian flat leaf parsley

Instructions

1. Combine chicken with soy sauce through pineapple juice in a bowl; cover and refrigerate for an hour.
2. Remove chicken from fridge; reserve marinade.
3. Grill or pan saute chicken until fully cooked throughout, 15-20 minutes.
4. While chicken is grilling, place pineapple chunks and butter in a sauce pan; saute, stirring until fragrant, add reserved marinade and bring to a slow boil, cover and reduce heat to low for 5 minutes; remove.
5. Serve chicken by placing rice in pineapple half, chicken, pan sauce, and top with sesame seeds and parsley.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 499Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 127mgSodium: 3157mgCarbohydrates: 38gFiber: 2gSugar: 20gProtein: 43g

The provided nutrition calculated may not always be accurate.

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