Sticky Teriyaki Pineapple Chicken
A delightful combination of sweet pineapple and savory teriyaki sauce for a flavor-packed chicken dish.
Ingredients
Main Ingredients
- 2 lbs chicken thighs (boneless and skinless, cut into bite-sized pieces)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce (ensure it's Halal)
- 2 tablespoons soy sauce (ensure it's Halal)
- 1 tablespoon brown sugar
- 1 tablespoon ginger (fresh and grated)
- 2 cloves garlic (minced)
- 2 tablespoons green onions (chopped for garnish)
- sesame seeds (for garnish, optional)
- 2 tablespoons vegetable oil (for cooking)
Instructions
Preparation
- Start by cutting the chicken thighs into bite-sized pieces. Drain the pineapple if using canned.
- Gather all other ingredients together for easy access.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Once the oil is hot, add the chicken pieces. Sauté for about 5-7 minutes, or until golden brown and cooked through.
- Add the minced garlic and grated ginger, and sauté for about 2-3 minutes until fragrant.
- In a separate bowl, mix the teriyaki sauce, soy sauce, and brown sugar until well combined. Pour this sauce mixture over the chicken in the skillet.
- Gently fold in the pineapple chunks. Simmer for about 5 minutes, stirring occasionally, until the sauce becomes sticky and thickens slightly.
- Remove from heat and sprinkle with freshly chopped green onions and sesame seeds before serving.
- Serve over rice or with steamed vegetables.
Notes
You can use tofu or shrimp as a substitute for chicken. Avoid overcooking the chicken to retain its moisture. For a thicker sauce, let it simmer a bit longer. Marinate chicken in teriyaki sauce for a couple of hours or overnight to save time.