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| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 350 | 15g | 3.5g | 29g |
| sugars | fibre | protein | salt |
| 21g | 2g | 23g | 2.9g |
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There’s something truly magical about the combination of savory and sweet flavors, and nowhere is this more evident than in this delightful Pineapple Teriyaki Chicken recipe. Growing up in the charm-laden streets of Charleston, South Carolina, I often found myself drawn to dishes that feature a touch of tropical flair, likely influenced by our coastal surroundings. Pineapple Teriyaki Chicken hits all the right notes, offering a vibrant and juicy twist to the traditional teriyaki chicken that I absolutely adore.
A Symphony of Flavors
The magic truly lies in the marinade. Pineapple juice brings a natural sweetness and a bit of tang, while the soy sauce adds that essential umami character. Grating fresh ginger and mincing garlic intensifies the aromatic profile. It’s one of those recipes that, as soon as you start cooking, fills your kitchen with such an incredible smell that it’s almost impossible to wait until it’s ready.
Nutritious and Delicious
Aside from being mouth-wateringly delicious, this dish offers some notable health benefits. Pineapple is a fantastic source of Vitamin C, aiding in immune support and digestion. Chicken thighs bring in protein, fueling your muscles and keeping you full. Bell peppers not only add a pop of color but are rich in vitamins A and C, making this meal as nourishing as it is beautiful. Who says you can’t have comfort and health on the same plate?
While this dish stands wonderfully on its own, served over a warm bed of white rice, you might find it pairs beautifully with some classic Southern sides. I often find myself pairing it with cornbread for a delightful contrast or even kale and apple slaw for a fresh bite.
Pineapple Teriyaki Chicken reminds me of summer days spent surfing on Folly Beach, coming home sun-kissed and hungry for something satisfying yet light. The combination of juicy pineapple and perfectly cooked chicken thighs is both filling and packed with classic coastal flavors. If you love this dish, you might also enjoy my take on Pineapple Shrimp Skewers or try switching out the chicken for some local shrimp to give it an extra Charleston twist.
Whether you’re making this for a weeknight dinner or a special gathering, Pineapple Teriyaki Chicken is a delightful and simple way to bring a taste of the tropics to your table. Enjoy!
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What You’ll Need
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp water
- 1 fresh pineapple, cored and cut into rings
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 green onions, chopped
- 1 tbsp sesame seeds (optional)
- Cooked white rice, for serving
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Method
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Step One
In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is dissolved.
Step Two
Place chicken thighs in a large resealable plastic bag or a shallow dish. Pour half of the pineapple teriyaki sauce over the chicken, reserving the other half. Marinate the chicken in the refrigerator for at least 1 hour or overnight for the best flavor.
Step Three
Preheat grill to medium-high heat. Remove the chicken from the marinade and discard the used marinade. Grill chicken thighs for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). During the last few minutes of grilling, add pineapple rings to the grill and cook for 2-3 minutes per side until they have grill marks and are heated through.
Step Four
While the chicken is grilling, heat the vegetable oil in a large skillet over medium-high heat. Add the sliced red, green, and yellow bell peppers, along with the sliced onion. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp.
Step Five
In a small bowl, combine cornstarch and water to create a slurry. Add the reserved pineapple teriyaki sauce to a small saucepan over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Step Six
Slice the grilled chicken thighs and arrange them on a serving platter. Top with the grilled pineapple rings and sautéed vegetables. Drizzle the thickened pineapple teriyaki sauce over the chicken and vegetables.
Step Seven
Garnish with chopped green onions and sesame seeds, if desired. Serve the Pineapple Teriyaki Chicken with cooked white rice. Enjoy!
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