Ingredients

2 teaspoons cornstarch

⅓ cup soy sauce (low sodium)

1 tablespoon mirin

4 to 5 tablespoons honey

¼ cup pineapple juice

1 tablespoon garlic powder

8 to 10 boneless skinless chicken thighs (cut into 1 to 1½ inch bite-sized pieces)

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

¼ cup flour (or more as needed)

2 tablespoons olive oil (divided in half)

1 onion (cut into 1 to 1½ inch bite-sized pieces)

1 red bell pepper (cut into 1 to 1½ inch bite-sized pieces)

1 cup frozen edamame

1 cup pineapple (cut into 1 to 1½ inch bite-sized pieces)

4 cups cooked rice

Instructions

Step 1: In a mixing bowl, combine cornstarch, soy sauce, honey, pineapple juice, garlic powder, and mirin. Stir well and set the sauce aside.

Step 2: Season the chicken pieces with salt, pepper, garlic powder, and onion powder, then coat them evenly in flour.

Step 3: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken in a single layer (cook in batches if necessary). Cook for about 5 minutes until the chicken releases easily from the pan, then flip and cook the other side for another 5 minutes.

Step 4: Remove the cooked chicken from the skillet and set aside. Add the remaining tablespoon of olive oil, then sauté the onions and red bell peppers for 3 to 4 minutes until slightly softened.

Step 5: Pour the prepared sauce into the skillet and allow it to simmer for 3 to 4 minutes. Add the frozen edamame and cook for an additional 3 to 4 minutes.

Step 6: Stir in the fresh pineapple and let the mixture simmer for 2 to 3 minutes, until the sauce thickens to your liking. Return the cooked chicken to the skillet and toss everything together to coat well.

Step 7: Serve the teriyaki pineapple chicken mixture over cooked rice, or your favorite side dish.

Tips & Variations

For extra crispiness, let the chicken rest after coating in flour before cooking to help the coating adhere better.

Swap chicken thighs for chicken breasts if you prefer leaner meat, but adjust cooking time accordingly.

Add sliced mushrooms or snap peas for added vegetable variety and texture.

Use brown rice or quinoa instead of white rice for a healthier grain option.

FAQs

Can I use fresh pineapple juice instead of canned?

Yes, fresh pineapple juice works wonderfully and adds a bright, natural sweetness to the sauce. Just be sure to strain out any pulp for a smooth texture.

Is it necessary to coat the chicken in flour?

Coating the chicken in flour helps create a light crust that locks in moisture and allows the sauce to cling better, but you can skip this step if you prefer a lighter dish.