These bowls are the ultimate weeknight crowd pleaser, balancing sweet pineapple with savory teriyaki for simple, satisfying meals. Ready in about 30 minutes, they are great for busy families or meal prep days.
Why this recipe works
- Bright pineapple juice and honey make a glossy, flavorful sauce that clings to every bite.
- Cornstarch and flour create a crispy, tender exterior on the chicken, while the sauce thickens perfectly.
- Quick skillet method keeps vegetables crisp and colorful, for plates that look as good as they taste.
- Uses pantry-friendly staples and one skillet for easy cleanup, ideal for busy nights or batch cooking. See other quick chicken ideas like high protein chicken recipes for more weeknight inspiration.
Ingredients
- 2 teaspoons cornstarch
- 1/3 cup soy sauce, low sodium
- 1 tablespoon mirin
- 4 to 5 tablespoons honey
- 1/4 cup pineapple juice
- 1 tablespoon garlic powder
- 8 to 10 boneless skinless chicken thighs, cut into 1 to 1 1/2 inch bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup flour, or more as needed
- 2 tablespoons olive oil, divided in half
- 1 onion, cut into 1 to 1 1/2 inch bite-sized pieces
- 1 red bell pepper, cut into 1 to 1 1/2 inch bite-sized pieces
- 1 cup frozen edamame
- 1 cup pineapple, cut into 1 to 1 1/2 inch bite-sized pieces
- 4 cups cooked rice
Ingredient notes and substitutions
- Use low sodium soy sauce to control salt, or substitute tamari for gluten free.
- Mirin adds a sweet acidity, substitute 1 teaspoon rice vinegar plus 1 teaspoon extra honey if you do not have mirin.
- For lighter protein, swap chicken thighs for boneless skinless chicken breast, but reduce cook time slightly. If you prefer oven cooking, check tips for boneless thighs here.
- Frozen pineapple works in a pinch, but fresh offers the best texture.
Where to find specialty items
- Mirin and rice vinegar are available at most grocery stores in the Asian foods aisle, or order online. Low sodium soy sauce and frozen edamame are common in supermarkets.
STEP-BY-STEP
Add the cornstarch, soy sauce, honey, pineapple juice, garlic powder, and mirin to a mixing bowl and combine. Set aside.
Visual cue, the sauce should be smooth and slightly runny, it will thicken when heated.Coat the cut chicken thighs with salt, pepper, garlic powder, and onion powder. Then coat the chicken in flour.
Checkpoint, each piece should have a thin, even flour coating. Tap off excess flour if clumpy.On medium heat, heat up your skillet and add a tablespoon of olive oil. Once hot, add the chicken in a single layer, do this in batches if needed. Cook for 5 minutes or until the chicken releases from the pan. Then flip the chicken to cook the other side for another 5 minutes.
Pro tip, do not crowd the pan, crowded chicken steams instead of browns.Remove the chicken from the skillet and set aside on a clean plate. Add the second tablespoon of olive oil and add the onions and bell peppers. Saute for 3 to 4 minutes.
Visual cue, vegetables should soften and edges should caramelize slightly.Add the sauce to the skillet and simmer for 3 to 4 minutes. Then, add the frozen edamame to the skillet and cook for another 3 to 4 minutes.
Checkpoint, sauce should begin to thicken and coat the back of a spoon.Add the pineapple and allow the mixture to simmer for 2 to 3 minutes or until the teriyaki sauce has thickened to your liking. Then, add the cooked chicken to the sauce and toss well to combine.
Tip for texture, simmer just until pineapple heats through to avoid mushy fruit.Serve with cooked rice or a side of your choice. Consider adding green onions and sesame seeds for garnish.
For inspiration on saucy chicken bowls and soups, you might enjoy this hearty chicken enchilada soup which uses similar warming flavors.
TIPS & VARIATIONS
Make-ahead and storage
- Store cooled components separately in airtight containers for up to 3 days. Reheat in a skillet to retain texture.
- Freeze cooked chicken and sauce for up to 2 months, thaw overnight in the fridge before reheating.
Variations
- Gluten free, use cornstarch, rice flour, and tamari.
- Vegetarian, replace chicken with firm tofu, press and coat the same way.
- Spicy, add 1 teaspoon sriracha to the sauce or toss with red pepper flakes.
- Pineapple swap, use mango for a tropical twist.
Serving suggestions
- Serve over brown rice, cauliflower rice, or noodles for variety. Add sliced avocado for creaminess.
Pro tips
- Rest cooked chicken briefly to lock in juices.
- Adjust honey quantity depending on pineapple sweetness.
- Use a heavy skillet for the best sear.
For other creamy or comforting chicken recipes to pair with your weeknight rotation see this collection of creamy white chicken chili recipes.
COMMON MISTAKES TO AVOID
- Crowding the pan, causes steaming and no browning. Fix, cook in batches so each piece has space.
- Not drying chicken first, leads to splatter and soggy coating. Fix, pat chicken dry with paper towels.
- Using too much flour, creates gummy texture. Prevent by tapping off excess before cooking.
- Overcooking pineapple, makes it mushy and overly sweet. Fix, add pineapple at the end and simmer briefly.
- Sauce too thin, usually because cornstarch was not added or not heated. Fix, mix a cornstarch slurry and simmer until glossy.
- Too salty, often from full sodium soy sauce. Prevent by using low sodium soy sauce and tasting before serving.
- Skipping garnish, misses an opportunity for fresh contrast. Fix, add green onions, sesame seeds, or a squeeze of lime.
If you want another saucy skillet chicken idea, check these enchilada recipes for creative variations here.
Teriyaki Pineapple Chicken Bowls
Ingredients
For the teriyaki sauce
- 2 teaspoons cornstarch
- 1/3 cup low sodium soy sauce use tamari for gluten-free
- 1 tablespoon mirin or substitute with 1 teaspoon rice vinegar and 1 teaspoon extra honey
- 4 to 5 tablespoons honey adjust quantity depending on pineapple sweetness
- 1/4 cup pineapple juice
- 1 tablespoon garlic powder
For the chicken
- 8 to 10 pieces boneless skinless chicken thighs, cut into 1 to 1 1/2 inch bite-sized pieces can substitute with boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon onion powder
- 1/4 cup flour, or more as needed prevent gummy texture by tapping off excess
- 2 tablespoons olive oil, divided in half
For the vegetables
- 1 onion, cut into 1 to 1 1/2 inch bite-sized pieces
- 1 piece red bell pepper, cut into 1 to 1 1/2 inch bite-sized pieces
- 1 cup frozen edamame
- 1 cup pineapple, cut into 1 to 1 1/2 inch bite-sized pieces fresh offers the best texture
For serving
- 4 cups cooked rice can also use brown rice, cauliflower rice, or noodles
Instructions
Preparation of Sauce
- Add the cornstarch, soy sauce, honey, pineapple juice, garlic powder, and mirin to a mixing bowl and combine. Set aside.
Preparation of Chicken
- Coat the cut chicken thighs with salt, pepper, garlic powder, and onion powder. Then coat the chicken in flour.
Cooking Chicken
- On medium heat, heat up your skillet and add a tablespoon of olive oil. Once hot, add the chicken in a single layer, do this in batches if needed. Cook for 5 minutes or until the chicken releases from the pan. Then flip the chicken to cook the other side for another 5 minutes.
Cooking Vegetables
- Remove the chicken from the skillet and set aside. Add the second tablespoon of olive oil and add the onions and bell peppers. Saute for 3 to 4 minutes.
Adding Sauce and Edamame
- Add the sauce to the skillet and simmer for 3 to 4 minutes. Then, add the frozen edamame and cook for another 3 to 4 minutes.
Finishing the Dish
- Add the pineapple to the skillet and allow the mixture to simmer for 2 to 3 minutes or until the teriyaki sauce has thickened to your liking. Then, add the cooked chicken to the sauce and toss well to combine.
- Serve with cooked rice or a side of your choice, and consider adding green onions and sesame seeds for garnish.
