Pineapple Teriyaki Chicken with Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and savory chicken with a sticky glaze and pineapple chunks, served over fluffy rice for a crowd-pleasing meal. This asian-inspired kid friendly ready in about 30 minutes pairs chicken thighs, pineapple chunks, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 Asian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon minced ginger, 2 cloves garlic (minced), and 1/4 cup water until smooth.
  2. Step 2: Place 1.5 pounds chicken thighs (cut into 1-inch cubes) in a dish and pour the sauce over, stirring to coat. Marinate for 15 minutes at room temperature.
  3. Step 3: Heat a skillet over medium-high heat. Add the chicken and marinade, then cook for 8-10 minutes, stirring occasionally, until the chicken is golden brown and the sauce has thickened to a glossy glaze.
  4. Step 4: Stir in 1/2 cup pineapple chunks (drained) and cook for 2 more minutes until heated through and the pineapple is slightly softened.
  5. Step 5: Serve over 2 cups cooked white rice.

Frequently asked questions

How long does Pineapple Teriyaki Chicken with Rice take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pineapple Teriyaki Chicken with Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Pineapple Teriyaki Chicken with Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pineapple Teriyaki Chicken with Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pineapple Teriyaki Chicken with Rice?

Asian kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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