Spicy Pineapple Teriyaki Chicken Skillet

This one-pan Spicy Pineapple Teriyaki Chicken Skillet brings sweet, savory, and a spicy kick together in a single skillet. Made with quick-cooking chicken thigh halves and a zesty tropical sauce, the dish is ready in just 35 minutes. It’s the ultimate go-to for a protein-packed dinner that looks as good as it tastes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb boneless skinless chicken thighs, cut into 1‑inch pieces
• - 1 cup fresh pineapple chunks
• - 1/4 cup low‑sodium soy sauce
• - 2 tbsp honey
• - 1 tbsp rice vinegar
• - 1 tbsp sriracha
• - 1 tsp grated fresh ginger
• - 2 cloves garlic, minced
• - 1 tbsp sesame oil
• - 1 tbsp toasted sesame seeds (optional)
• - 2 tbsp chopped green onions (optional)
• - Salt and pepper to taste

Instructions

1. 1. In a bowl whisk together soy sauce, honey, rice vinegar, sriracha, ginger, garlic, and sesame oil.
2. 2. Season the chicken pieces lightly with salt and pepper, then toss with 3/4 of the sauce.
3. 3. Heat a large skillet over medium‑high heat, add a splash of oil, and sear the chicken until browned on all sides, about 5 minutes.
4. 4. Add pineapple chunks to the skillet and stir to coat.
5. 5. Pour the remaining sauce over the chicken and pineapple; reduce heat to medium and simmer until the sauce thickens and the chicken is cooked through, about 7–8 minutes.
6. 6. Check seasoning and add more salt, pepper, or sriracha if desired.
7. 7. Garnish with toasted sesame seeds and green onions before serving.
8. 8. Serve over steamed jasmine rice, quinoa, or cauliflower rice for a complete meal.

Chef's Note

Let the pineapple glaze caramelize a bit longer for deeper flavor—just keep an eye to prevent burning.

Make-Ahead Tips

Cool completely and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Substitutions

Use tofu for a vegetarian version. Substitute brown rice for jasmine rice, or swap the pineapple for fresh mango chunks. For a low‑sodium option, use a low‑sodium soy sauce blend or tamari.