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Sticky Teriyaki Pineapple Chicken is not just a meal; it’s an experience that effortlessly melds sweet and savory flavors into a dish that will tantalize your taste buds. This delightful fusion captures the essence of tropical cuisine, inviting you to indulge in a plate that is as visually appealing as it is delicious. Whether you're looking to impress guests at a special gathering or simply need a quick yet satisfying dish for a busy weeknight, this recipe delivers on all fronts.

Sticky Teriyaki Pineapple Chicken – Sweet, Savory & Juicy!

Discover the irresistible flavors of Sticky Teriyaki Pineapple Chicken, a dish that perfectly combines sweet and savory elements for a delightful dining experience. This easy-to-make recipe features tender chicken thighs marinated in a flavorful teriyaki sauce, infused with fresh pineapple for a tropical twist. Perfect for any occasion, it's sure to please kids and adults alike. Transform your dinner with vibrant colors and mouthwatering tastes that will leave everyone wanting more.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup fresh pineapple, diced (reserve some for garnish)

1/2 cup teriyaki sauce (store-bought or homemade)

1 tablespoon soy sauce (optional, for added depth)

2 tablespoons brown sugar

1 tablespoon rice vinegar or apple cider vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil (or canola oil)

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

1/4 teaspoon red pepper flakes (optional, for a hint of heat)

Sliced green onions and sesame seeds for garnishing

Cooked jasmine rice or quinoa, for serving

Instructions
 

Marinate the Chicken:

    - In a mixing bowl, combine the diced pineapple, teriyaki sauce, soy sauce (if using), brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Reserve a small amount of the mixture for later use.

      - Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.

        Sear the Chicken:

          - Heat the sesame oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade and shake off any excess sauce.

            - Place the chicken thighs in the skillet and sear for 4–5 minutes on each side until they are golden brown. They don’t need to be cooked through at this point; you’ll finish cooking them in the sauce.

              Cook in Sauce:

                - Reduce the heat to medium-low and pour the reserved marinade into the skillet with the chicken. Add the cornstarch slurry (cornstarch mixed with water) to the skillet.

                  - Stir well to combine, cooking for another 5–7 minutes or until the sauce thickens and the chicken is cooked through (the internal temperature should reach 165°F/75°C).

                    Glaze and Rest:

                      - Once the chicken is cooked and the sauce is thick and sticky, remove the skillet from heat and let the chicken rest for 5 minutes in the sauce to absorb the flavors.

                        Serve:

                          - Slice the chicken thighs and serve over a bed of jasmine rice or quinoa. Drizzle with the thickened teriyaki sauce and garnish with fresh pineapple chunks, sliced green onions, and sesame seeds.

                            Enjoy:

                              - Dig in and savor the sweet, savory, and juicy flavors of your sticky teriyaki pineapple chicken!

                                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4