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Chicken teriyaki pineapple rice recipe
Chicken teriyaki pineapple rice recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Popular, family-friendly one-pan chicken teriyaki with canned pineapple for sweetness. Choose chicken breast or thigh. Ready in 40 minutes for easy weeknight dinner.
Ingredients:
  • 80ml (1/3 cup) soy sauce
  • 80ml (1/3 cup) mirin seasoning
  • 80ml (1/3 cup) cooking sake
  • 225g can pineapple pieces in juice, drained, juice reserved
  • 2 tsp finely grated ginger
  • 18.40 gm vegetable oil
  • 600g chicken breasts or thigh fillets, cut into 2-3cm pieces
  • 5.00 gm cornflour
  • 1 tsp sesame oil
  • Steamed rice, to serve
  • Sliced green shallots, to serve
Instructions:
  • In a jug, blend the soy sauce, mirin, sake, pineapple juice, garlic, ginger, and sugar.
  • In a large, deep frying pan or wok, heat oil over medium-high heat. Cook chicken in 3 batches until deep golden brown.
  • Lower the heat to medium before combining the sauce mixture with the contents of the pan. Put all the chicken back into the pan, cover, and let it come to a gentle simmer. Crack the lid slightly and simmer for 10 minutes or until the chicken is fully cooked.
  • In a small bowl, whisk together the cornflour with 2 tablespoons of water. Pour the mixture into the pan along with the pineapple pieces and sesame oil. Cook and stir for 1-2 minutes until it bubbles and slightly thickens.
  • Present over fluffy steamed rice, garnished with fresh green shallots.

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