Sweet, savory, and slightly tangy—this island-inspired dish features juicy chicken glazed in teriyaki sauce with caramelized pineapple. Perfect with rice or veggies!
🛒 Ingredients (Serves 3–4)
Chicken:
- 1½ lb (600–700g) chicken thighs or breasts
- 1 tbsp oil (olive or sesame)
- Salt & black pepper
Teriyaki sauce:
- ½ cup soy sauce (low sodium)
- ¼ cup pineapple juice
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 garlic cloves, minced
- 1 tsp fresh ginger (optional)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Extras:
- 1–1½ cups pineapple chunks (fresh or canned)
- 2 green onions, sliced
- Sesame seeds (optional)
👩🍳 Instructions
- Cook the chicken
Season chicken with salt and pepper.
Heat oil in a pan and cook 5–6 minutes per side until golden and cooked through. Remove and set aside. - Make the sauce
In the same pan, add soy sauce, pineapple juice, honey, vinegar, garlic, and ginger. Simmer for 2–3 minutes. - Thicken
Stir in cornstarch slurry and cook until sauce thickens and becomes glossy. - Add pineapple
Toss in pineapple chunks and cook 2 minutes until slightly caramelized. - Combine
Return chicken to pan and coat with sauce. - Serve
Garnish with green onions and sesame seeds. Serve over rice or veggies.
🌿 Anti-Inflammatory Touch
- Add fresh ginger + garlic
- Use extra virgin olive oil
- Reduce sugar and rely on pineapple sweetness
- Serve with brown rice or cauliflower rice
💡 Tips
- Grill chicken for extra smoky flavor
- Use fresh pineapple for best taste
- Don’t overcook sauce—it thickens quickly
🥗 Nutrition (Approx. per serving)
- Calories: ~350–450
- Protein: ~30g
- Balanced sweet & savory
🧮 WW Points (Estimated)
- Standard: ~6–8 points
- Reduced sugar: ~5–6 points
🔄 Variations
- Spicy: add chili flakes or sriracha
- Skewers: make chicken pineapple kabobs
- Bowl style: serve with rice, avocado, veggies