Pan-Seared Teriyaki Chicken with Pineapple

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken slices coated in a sweet-savory teriyaki glaze with caramelized pineapple, served with steamed rice. This Japanese-inspired sushi recipe, ready in about 20 minutes, pairs Chicken breast, Pineapple, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 minced garlic clove, and 1 teaspoon minced ginger until sugar dissolves.
  2. Step 2: Heat 1 teaspoon sesame oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Add 12 ounces sliced chicken breast and cook for 5-7 minutes per side until golden brown and cooked through.
  4. Step 4: Pour the sauce mixture over the chicken, add 1/2 cup cubed pineapple, and cook for 2 more minutes until sauce thickens and coats the chicken evenly.

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