Best Teriyaki Chicken Pineapple and Rice Recipe

Teriyaki Chicken Pineapple and Rice Recipe

Best Teriyaki Chicken Pineapple and Rice Recipe


  • 4 boneless skinless chicken breasts or thighs
  • olive oil
  • 1 1/2 cups of long-grain white rice
  • 1 20 oz. can crushed pineapple

Teriyaki Sauce / Glaze

  • 1/2 cup of reduced-sodium soy sauce
  • 1/2 cup of sugar
  • 1/4 cup of cider vinegar
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of ginger powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon of sriracha
  • 2 teaspoons of cornstarch


Start by whisking together Teriyaki Sauce ingredients in a small bowl. And add ⅓ cup of this sauce plus 1 tablespoon olive oil and chicken to a freezer bag/shallow dish and marinate for 1 hour up to overnight. Refrigerate the remaining Teriyaki Sauce separately.

And when ready to cook, strain pineapple juice from crushed pineapple then add water to strained juice to equal 3 ½ cups liquid (“Pineapple Water”). Set aside.

Next, stir reserved Teriyaki Sauce and add to a large skillet (nonstick works best). Then bring to a boil then reduce to a simmer until slightly thickened, stirring constantly (glaze will continue to thicken upon standing). And remove Teriyaki Glaze to the same bowl it was refrigerated in.

And wipe the skillet (doesn’t have to be thorough) then heat 1 tablespoon of olive oil over high heat. And let excess marinade drip off the chicken and add to the skillet.

And cook over medium-high heat for 5 minutes on each side (3 minutes on each side for thighs) or until nicely browned (will not be all the way cooked through) and remove to a plate.

Then wipe the skillet and add 1 tablespoon olive oil and Pineapple Water. And bring to a simmer then stir in crushed pineapple and rice.

And cover, reduce to medium-low, and cook for 13 minutes. Stir rice and nestle chicken on top and brush with Teriyaki Glaze.

And cover and continue to cook for an additional 8 to 12 minutes or until rice and chicken are cooked through.

Then brush chicken with additional Teriyaki Glaze and season rice with freshly cracked pepper and salt. And add sriracha for some heat if desired.



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