Pineapple Teriyaki Chicken Recipe 🐓 • Deliciously Easy! 😍 - Episode 817

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake without sacrificing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola is budget-friendly.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often more affordable.

Warm up the Hawaiian Style Teriyaki Sauce in a saucepan.

In a large skillet or wok over medium-high heat, add 1 tablespoon of vegetable oil.

When the oil gets hot, add white onions and sauté for a couple of minutes.

Add red peppers and green peppers and sauté for 3 to 4 minutes or until they soften.

Scoop the mixture into a bowl and set aside.

Add the remaining tablespoon of vegetable oil to the skillet.

When the oil starts shimmering, add cubed chicken breasts.

Season the chicken with freshly ground black pepper (no salt added).

Stir and cook the chicken cubes halfway before adding minced ginger and pressed garlic.

Toss the ingredients constantly until the chicken is no longer pink.

Add the pineapple and stir well until nicely blended, then cover.

Reduce the heat to medium and cook for 8 minutes, stirring halfway through.

After 8 minutes, the pineapple should be tender.

Pour in the warm teriyaki sauce and stir well, bringing the mixture to a boil.

Once boiling, add the cornstarch mixture and stir until the sauce thickens (about 30 to 45 seconds).

Return the vegetables to the skillet, stir well, and simmer for a couple of minutes to warm up the veggies.

Serve with rice and garnish with sesame seeds and chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens