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To make Pineapple Teriyaki Chicken, gather these key items: - 4 boneless, skinless chicken thighs - 1 cup fresh pineapple, diced into bite-sized pieces - 1/2 cup low-sodium soy sauce - 1/4 cup packed brown sugar - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon garlic powder - 1 teaspoon freshly grated ginger - 1/2 teaspoon freshly ground black pepper These ingredients work well together. They give the dish a sweet, salty, and slightly tangy taste. The marinade makes the chicken juicy and full of flavor. Here are the marinade components: - 1/2 cup low-sodium soy sauce - 1/4 cup packed brown sugar - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon garlic powder - 1 teaspoon freshly grated ginger - 1/2 teaspoon freshly ground black pepper Mix these ingredients with the chicken thighs. Let them soak for at least 30 minutes, or overnight for even better flavor. After cooking, you can make the dish look great with these garnishes: - 2 green onions, finely chopped - Sesame seeds These garnishes add color and a nice crunch. They make your Pineapple Teriyaki Chicken even more appealing. For the full recipe, check out the link I provided. First, gather your ingredients for the marinade. You will need low-sodium soy sauce, brown sugar, rice vinegar, sesame oil, garlic powder, grated ginger, and black pepper. In a medium bowl, whisk these together until the sugar dissolves. This step is key for flavor. Next, add the chicken thighs to the marinade. Make sure each piece is well coated. Cover the bowl with plastic wrap and put it in the fridge. Let it marinate for at least 30 minutes. For the best taste, let it sit overnight. Heat a tablespoon of vegetable oil in a large skillet over medium heat. Take the marinated chicken out and set aside the marinade. Place the chicken in the hot oil. Cook it for about 5 to 7 minutes on each side. You want it to be golden brown and reach an internal temperature of 165°F (75°C). Once it’s cooked, move the chicken to a plate. Keep it warm while you make the sauce. In the same skillet, pour in the reserved marinade. Bring it to a rapid boil. Add the diced pineapple and let it cook for about 3 to 5 minutes. This helps the pineapple soften and mix with the flavors. Now, stir in the cornstarch mixed with water. Lower the heat to a simmer. Keep stirring until the sauce thickens, which should take about 2 to 3 minutes. Slice the cooked chicken into strips. Add it back to the skillet. Toss the chicken in the thickened sauce for another 2 to 3 minutes. This allows the flavors to blend beautifully. Serve the chicken hot. Garnish with green onions and sesame seeds. Enjoy your Pineapple Teriyaki Chicken! For more detailed steps, check the Full Recipe. Marinating chicken is key to great flavor. I suggest using a zip-top bag for easy marinating. It helps coat the chicken fully. Make sure to remove excess air before sealing. This ensures the marinade touches every part of the chicken. For best results, marinate for at least 30 minutes. If you can, marinate overnight. This allows the flavors to deepen and create a tasty chicken. To sear chicken well, use a hot skillet. I prefer a cast-iron pan for good heat retention. Start with a tablespoon of vegetable oil. Place chicken thighs in the hot pan without crowding. This helps create a nice golden crust. Cook for 5-7 minutes on each side. If you flip too soon, the chicken may stick. Wait until it releases easily. Always check that the chicken reaches an internal temperature of 165°F (75°C). To thicken your teriyaki sauce, use cornstarch. Mix two tablespoons of cornstarch with two tablespoons of water to create a slurry. When your sauce is boiling, add this mixture slowly. Stir constantly to avoid lumps. The sauce will thicken in about 2-3 minutes. If it gets too thick, you can add a splash of water or broth to adjust it. This method ensures a smooth and glossy finish for your Pineapple Teriyaki Chicken. For the complete recipe, check out the Full Recipe. {{image_4}} You can switch up the protein in this dish. Chicken thighs are great, but try using chicken breasts for a leaner option. Pork tenderloin is a fantastic choice too! It will soak up the flavors well. If you enjoy beef, flank steak can work beautifully. Just make sure to slice it thin against the grain. For seafood lovers, shrimp will cook fast and add a sweet touch. If you're looking for vegetarian options, tofu is a perfect substitute. Use firm or extra-firm tofu for the best texture. Just remember to press it to remove excess water first. You can also try using tempeh, which has a nutty flavor. For a fun twist, use hearty vegetables like bell peppers and mushrooms. These will absorb the teriyaki sauce and create a delicious meal. To make your Pineapple Teriyaki Chicken even more delightful, consider adding extra flavors. A splash of lime juice can brighten the dish. Fresh herbs like cilantro or basil add great color and taste. For some heat, include red pepper flakes or sliced chilies. You can even add nuts like cashews or peanuts for crunch. Try some sesame oil for a richer flavor. These small tweaks can elevate your dish and impress your guests. For the full recipe, don't forget to check out the details above! To store leftover Pineapple Teriyaki Chicken, let it cool first. Place it in an airtight container. Make sure to cover it tightly to keep air out. This helps to keep the chicken moist and the flavors intact. When you're ready to enjoy leftovers, reheat the chicken gently. You can use a microwave or a skillet. If using a microwave, heat it in short bursts. Stir in between to warm evenly. If using a skillet, add a splash of water to keep it juicy. Heat it over low to medium heat until warmed through. Leftover Pineapple Teriyaki Chicken will stay good in the fridge for about 3 to 4 days. If you want to keep it longer, freeze it. It can last up to 3 months in the freezer. Just make sure to label the container with the date. This helps you keep track of freshness. If you want the full recipe for this dish, be sure to check out the Full Recipe! Yes, you can use canned pineapple. However, fresh pineapple gives a brighter taste. Canned pineapple will still add sweetness and moisture. Just be sure to drain it well before using. This helps avoid excess juice in your sauce. You have many great options to serve with this dish. Here are a few to consider: - Steamed jasmine rice - Quinoa - Stir-fried vegetables - A fresh salad - Noodles These sides will balance the sweet and savory flavors of the chicken. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don't have a thermometer, cut into the chicken. The meat should be white, not pink, and the juices should run clear. Jasmine rice is a great choice. It has a nice aroma and fluffy texture. Brown rice is another healthy option. It adds a nutty flavor and extra fiber. Both types will soak up the tasty teriyaki sauce. You can find the full recipe above for more details. Pineapple teriyaki chicken is a fun dish with bold flavors. We covered the key ingredients, like the marinade and garnishes. I shared step-by-step tips to make cooking easy. Remember best practices for marinating and cooking to ensure great taste. You can make tasty variations too, whether using different proteins or going vegetarian. Proper storage keeps leftovers fresh for next time. With these tips, you can cook with confidence. Enjoy your cooking journey and experiment with flavors!

Pineapple Teriyaki Chicken

Savor the tropical flavors of this delightful Pineapple Teriyaki Chicken recipe! With tender chicken thighs marinated in a sweet and savory sauce, combined with fresh pineapple, this dish is perfect for any occasion. Follow our easy steps to create a mouthwatering meal that will impress family and friends. Click through to explore the full recipe and bring a taste of the tropics to your dinner table!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple, diced into bite-sized pieces

1/2 cup low-sodium soy sauce

1/4 cup packed brown sugar

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon garlic powder

1 teaspoon freshly grated ginger

1/2 teaspoon freshly ground black pepper

2 tablespoons cornstarch, mixed with 2 tablespoons water (for thickening sauce)

2 green onions, finely chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic powder, grated ginger, and black pepper until the sugar is mostly dissolved.

    Place the chicken thighs in the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes. For the best results, marinate overnight to enhance the flavors.

      Sear the Chicken: In a large skillet or wok, heat a tablespoon of vegetable oil over medium heat. Remove the marinated chicken thighs from the bowl, setting the marinade aside. Sear the chicken in the hot oil for 5-7 minutes on each side, or until fully cooked and browned. The internal temperature should reach 165°F (75°C).

        Once cooked, transfer the chicken to a plate and keep it warm while preparing the sauce.

          Prepare the Sauce: In the same skillet, pour in the reserved marinade and bring it to a rapid boil. Add the diced pineapple to the boiling sauce and cook for 3-5 minutes, allowing the flavors to meld and the pineapple to soften slightly.

            Stir in the cornstarch mixture and reduce the heat to a simmer, continuously stirring until the sauce thickens to your liking, which should take about 2-3 minutes.

              Combine Chicken and Sauce: Slice the cooked chicken thighs into strips and return them to the skillet. Toss the chicken in the thickened sauce until evenly coated. Allow it to cook together for an additional 2-3 minutes, letting the flavors blend beautifully.

                Serve: Remove the skillet from the heat. Serve the chicken hot, garnishing each portion with freshly chopped green onions and a sprinkle of sesame seeds for a delightful crunch and presentation.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    Presentation Tips: Serve this vibrant dish over a bed of steamed jasmine rice or quinoa to soak up the delicious sauce, and arrange a few pineapple chunks on the side for an extra tropical touch.