Pineapple Teriyaki Chicken
This is a play off of a different recipe that I have, for Baked Hawaiin Teriyaki Chicken. The sauce is basically the same, but with a couple additions. The chicken isn't breaded in this recipe and is cooked entirely on the stovetop. So basically just me wanting the flavors but being too lazy to make my other recipe. This version was very tasty and speedy. I served it with Jasmine rice and steamed broccoli, with some extra sauce drizzled over everything. Sauce inspired by my original recipe, which was adapted from lifeinthelofthouse.com
Pineapple Teriyaki Chicken
This is a play off of a different recipe that I have, for Baked Hawaiin Teriyaki Chicken. The sauce is basically the same, but with a couple additions. The chicken isn't breaded in this recipe and is cooked entirely on the stovetop. So basically just me wanting the flavors but being too lazy to make my other recipe. This version was very tasty and speedy. I served it with Jasmine rice and steamed broccoli, with some extra sauce drizzled over everything. Sauce inspired by my original recipe, which was adapted from lifeinthelofthouse.com
Cooking Instructions
- 1
For the sauce, in a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, sriracha and sesame oil. Set aside. In a small bowl, whisk together the cornstarch and water to form a slurry. Set aside.
- 2
Heat the oil in a large skillet over med-high heat. Once hot, add the chicken breast chunks to the skillet and season them with salt and pepper.
- 3
Cook until they are completely cooked throughout, about 5-7 minutes.
- 4
Pour the sauce over the chicken in the skillet and allow it to come to a simmer. Then stir in the cornstarch slurry. Simmer, stirring, for 2-4 minutes, until the sauce has thickened enough to coat the back of a spoon.
- 5
Remove from heat and serve, garnished with sesame seeds and scallions, if you'd like.
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