Teriyaki Chicken with Grilled Pineapple and Rice

Servings

2 servings

Prep Time

20 minutes

Cook Time

25 minutes

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Ingredients

Chicken

• 400 g boneless chicken thighs, cut into bite-sized pieces

• 1 tablespoon vegetable oil

• Salt and black pepper, to taste

Teriyaki Sauce

• 1/4 cup soy sauce

• 2 tablespoons honey or brown sugar

• 1 tablespoon rice vinegar

• 1 tablespoon mirin (or extra honey if unavailable)

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, minced

• 1 teaspoon cornstarch mixed with 2 tablespoons water

Pineapple

• 2 fresh pineapple rings

• 1 teaspoon oil (for grilling)

Rice

• 1 cup cooked white rice (short-grain or jasmine)

Garnish

• Sesame seeds

• Fresh parsley or chives, finely chopped

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Instructions

Step 1: Prepare the Teriyaki Sauce

In a small saucepan, combine soy sauce, honey, rice vinegar, mirin, ginger, and garlic.
Bring to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.

Step 2: Cook the Chicken

Heat oil in a skillet over medium-high heat. Season the chicken lightly with salt and pepper.
Add chicken to the pan and cook for 6–8 minutes, turning occasionally, until fully cooked and nicely browned.

Pour the teriyaki sauce over the chicken and toss to coat evenly. Let it simmer for 2–3 minutes until the chicken is glossy and caramelized.

Step 3: Grill the Pineapple

Lightly brush pineapple slices with oil.
Grill in a hot pan or grill pan for 1–2 minutes per side until lightly charred and caramelized.

Step 4: Assemble the Dish

Place a mound of warm rice on each plate.
Top with teriyaki-glazed chicken, then place a grilled pineapple ring on top.

Step 5: Garnish and Serve

Sprinkle with sesame seeds and chopped herbs. Drizzle extra sauce around the plate if desired.
Serve immediately.

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Serving Suggestions

• Pair with steamed vegetables or a light salad

• Add chili oil or chili flakes for a spicy twist

• Ideal for a restaurant-style home dinner