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30-Minute Teriyaki Chicken & Pineapple Skillet

Bite-size chicken gets a hard sear, pineapple caramelizes in the same pan, and a homemade teriyaki glaze turns glossy and thick — one skillet, 30 minutes, about 34g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast cut into 1-inch pieces
  • 1 tbsp vegetable or avocado oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 cups fresh pineapple chunks about 1/2-inch pieces
  • 1 red bell pepper thinly sliced
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup honey or packed brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tbsp freshly grated ginger or 1 tsp ground ginger
  • 1 tbsp cornstarch whisked with 2 tbsp cold water
  • 2 green onions thinly sliced, for serving
  • 1 tsp toasted sesame seeds for serving
  • Cooked white or brown rice for serving

Equipment

  • Large skillet (12-inch), preferably nonstick or well-seasoned cast iron
  • Tongs or a wooden spoon
  • Small bowl for whisking the glaze

Method
 

  1. Pat the chicken pieces dry with paper towels — dry chicken sears instead of steaming. Toss with the salt and pepper in a bowl.
  2. Heat the oil in the large skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in two batches if crowded) and sear undisturbed for 3 minutes, then flip and cook 3–4 minutes more, until golden and cooked through. Transfer to a clean plate.
  3. Add the pineapple chunks to the same skillet in a single layer. Let them sit undisturbed for 2–3 minutes until charred on one side, then stir in the sliced bell pepper and cook 2 minutes more, until the pepper softens and the pineapple is golden at the edges.
  4. While the pineapple cooks, whisk the soy sauce, honey, rice vinegar, garlic, and ginger in the small bowl.
  5. Pour the glaze into the skillet, scraping up any browned bits. Return the chicken and any juices to the pan. Simmer 2–3 minutes, until the sauce starts to bubble — the chicken should read 165°F on an instant-read thermometer.
  6. Stir the cornstarch slurry once more (it settles), drizzle it into the simmering sauce, and stir 30–60 seconds until the glaze turns thick and glossy and coats the chicken. Remove from the heat, shower with green onions and sesame seeds, and serve over rice.

Notes

Food safety: chicken must reach 165°F internally — bite-size pieces get there during the sear, and the final simmer is insurance. Dry the chicken well before searing and don't crowd the pan. Leftovers 4 days refrigerated; not recommended for freezing (pineapple turns mushy when thawed). Protein ~34g/serving estimated from USDA FoodData Central; not lab-tested.