Pineapple Teriyaki Chicken and Rice

Easy Pineapple Teriyaki Chicken with Rice dripping with flavor and cooked all in the same skillet!

Teriyaki Chicken + pineapple + rice =  Pineapple Teriyaki Chicken AKA a match made in heaven.  The marinade doubles as the Glaze (no double work) for incredibly juicy chicken with flavor through and through – not just on the surface.  The Teriyaki Glaze seeps into the rice for slightly tangy, sweet, teriyaki pineapple rice that perfectly compliments your chicken.  It doesn’t get any better. 

top view of Teriyaki Chicken breasts in a skillet with rice

Pineapple Teriyaki Chicken

Teriyaki Chicken has to be one of the most beloved Asian foods of all time.   Its savory, slightly sweet, and just so satisfying.  And even more satisfying when its made with pineapple all in one pot to create Pineapple Teriyaki Chicken,  my happy place.

In Seattle Washington, they love their teriyaki chicken.  In 2010, there were over 83 restaurants with the word teriyaki in it.  It became the signature cuisine, in lieu of traditional fast food options.

I am sure they have lots of great variations of teriyaki in Seattle but because we can’t all fly to Seattle when we want teriyaki chicken, I am giddy to bring you THIS Pineapple Teriyaki Chicken Recipe bursting with flavor to perfectly compliment your palate, and your busy lifestyle, and your dislike of dishes, and above all, your love of teriyaki chicken, this teriyaki chicken.   Happy Teriyaking!

a serving spoon picking up a the best teriyaki chicken glazed in teriyaki sauce

What is Pineapple Teriyaki Chicken?

Teriyaki is used to describe any chicken, beef, fish, etc. marinated in or served with teriyaki sauce.  Teriyaki sauce is typically made of soy sauce, sake, sugar and ginger.   So essentially, it is a dish, flavor, and sauce all with an interesting history.

The word “Teriyaki” is Japanese, and describes the method of cooking:  yaki- means grilled, and teri refers to a shine given from the sugar, so the direct simplistic translation is “shine-grilled.”

Although the word teriyaki is of Japanese origin, teriyaki cooking is actually tied to Hawaiian roots.  It is believed that Japanese immigrants in Hawaii used the local foods there and came up with teriyaki, and if you’ve been to a Hawaiian barbecue, you’ll know the deliciousness I’m talking about.

The first Hawaiian/Japanese people used pineapple juice as their sugar and acid to get the shine while Japanese soy sauce remained the main ingredient.  So teriyaki chicken has its origins in japan … and Hawaii.  It is a blend of two great cultures and one of the best blends of simple ingredients in the world!


You have two options when it comes to what chicken you would like to use for this Pineapple Teriyaki Chicken recipe:

  • Boneless skinless chicken thighs: are dark meat and therefore inherently juicier and more forgiving as far as cooking time.  It is hard to dry out chicken thighs, so although the pictures show chicken breasts, I actually recommend chicken thighs. 
  • Boneless skinless chicken breasts:  are leaner but still emerge wonderfully juicy from the marinade. If you use chicken breasts, take care they are pounded to an even thickness so they cook evenly.  Chicken breasts vary wildly in size, so adjust cooking time accordingly.  
brushing Teriyaki sauce on Teriyaki Chicken

Pineapple Teriyaki Chicken Ingredients and Substitutions

Making Pineapple Teriyaki Chicken at home is EASY and only requires a few pantry staples. You can also customize it to fit YOUR personal preference whether that be more sweet, more savory, or more heat.

Traditional Teriyaki Sauce is equal parts, soy and mirin (a sweet cooking sake) and sugar to taste.  Another version of simple teriyaki is equal parts soy sauce to granulated sugar which is what I have used in this Pineapple Teriyaki Chicken recipe.

  • chicken: as previously mentioned, you can either use 4 small boneless skinless chicken breasts or 4 boneless chicken thighs.  I have included cooking times for each in the recipe. 
  • rice:  use long-grain white rice as brown rice will require different cooking times and ratios.  
  • pineapple:  use one 20 oz. can crushed pineapple.
  • olive oil:  you may substitute with your favorite cooking oil such as avocado oil or coconut oil. 
  • soy sauce:  make sure you use reduced sodium soy sauce or your Teriyaki Chicken will be too salty.
  • sugar: is necessary to balance the soy sauce and the vinegar.  You may substitute with some honey, or brown sugar but it will create a slightly different flavor profile. 
  • apple cider vinegar:  provides the fruity, tangy balance to the soy sauce.  You may substitute with rice wine vinegar or white vinegar if that’s all you have on hand. White vinegar has more acidic than apple cider vinegar, so only use 3 tablespoons. 
  • garlic:  one teaspoon garlic powder will do the trick. 
  • ginger:  adds a warm spicy, almost pepper taste that cuts through the sweetness. You will need 1/2 teaspoon ground ginger.
  • salt and pepper:  enhance all of the flavors.
  • Sriracha: you can use sriracha or sambal oelek.  Use more or less to taste.
up close of easy Teriyaki Chicken being picked up by a spoon

How to Make Pineapple Teriyaki Chicken 

  • Whisk marinade ingredients together. To make this irresistibly delicious Pineapple Teriyaki Chicken, whisk together your Teriyaki Sauce ingredients of soy sauce, sugar, cider vinegar, ginger, garlic, Sriracha and cornstarch and remove some to a freezer bag with your chicken to marinate one hour up to overnight – the longer, the better.  The marinade alone makes this chicken super tender and flavorful and allows you to use chicken breasts (although you are welcome to use skinless chicken thighs) without loosing juiciness.
  • Reserve remaining marinade for Teriyaki Sauce. The remaining Teriyaki Sauce creates a luscious glaze by simmering it in your pot for a couple minute.  You then remove the glaze, brown your moist chicken and then its time for pineapple rice!
  • Cook rice with crushed pineapple.  Your rice is simmered in a can of crushed pineapple with its juice and water so the rice drinks up the slightly tangy, sweet, pineapple essence, perfectly complimenting the soy based teriyaki chicken which you nestle in your rice to finish cooking, periodically basting with your glaze, so the sticky, flavorful teriyaki glaze seeps further into the drool-worthy chicken and glides down to permeate the rice to create teriyaki pineapple rice.  mind. blown.
top view of Teriyaki Chicken with teriyaki marinade

What to serve with Pineapple Teriyaki Chicken?

Pineapple Teriyaki Chicken is fantastic served with any sautéed, roasted or grilled veggies you have on hand.  Broccoli, snow peas, peppers, are great vegetables to add to make it healthier and well balanced.  But don’t stop there, here are some more ideas to spice up your Pineapple Teriyaki Chicken:


The chicken in Teriyaki Chicken is very healthy.  It is a lean protein which means it doesn’t have very much fat which can help you maintain a healthy lifestyle and even lose weight all while helping to sustain your muscles.  Chicken is also full of calcium and phosphorous which helps strengthen your bones and reduce the risk of arthritis.

To keep your Pineapple Teriyaki Chicken on the lighter side, make sure to cook it on the stove, grill or in the oven as opposed to deep frying.  As far as teriyaki sauce, soy sauce is quite high in sodium so take care to use a low sodium soy sauce.

Looking for More Teriyaki Recipes?

chopsticks picking up sticky Teriyaki Chicken




©Carlsbad Cravings by

Easy One Pot Teriyaki Chicken with Pineapple Rice dripping with flavor and cooked all in the same skillet!

One Pot Pineapple Teriyaki Chicken and Rice

Easy One Pot Teriyaki Chicken with Pineapple Rice dripping with flavor and cooked all in the same skillet! Teriyaki Chicken + pineapple + rice = a match made in heaven.  The marinade doubles as the Glaze (no double work) for incredibly juicy chicken with flavor through and through – not just on the surface.  The Teriyaki Glaze seeps into the rice for slightly tangy, sweet, teriyaki pineapple rice that perfectly compliments your chicken.  It doesn’t get any better. 
Servings: 4 servings
Total Time: 45 mins
Prep Time: 10 mins
Cook Time: 35 mins

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

Teriyaki Sauce/Glaze


  • Whisk together Teriyaki Sauce ingredients in a small bowl. Add ⅓ cup of this sauce plus 1 tablespoon olive oil and chicken to a freezer bag/shallow dish and marinate 1 hour up to overnight. Refrigerate remaining Teriyaki Sauce separately.
  • When ready to cook, strain pineapple juice from crushed pineapple and add water to strained juice to equal 3 ½ cups liquid (“Pineapple Water”). Set aside.
  • Stir reserved Teriyaki Sauce and add to large skillet (nonstick works best). Bring to a boil then reduce to a simmer until slightly thickened, stirring constantly (glaze will continue to thicken upon standing). Remove Teriyaki Glaze to same bowl it was refrigerated in.
  • Wipe skillet (doesn’t have to be thorough) and heat 1 tablespoon olive oil over high heat. Let excess marinade drip off chicken and add to skillet. 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.
  • Wipe skillet and add 1 tablespoon olive oil and Pineapple Water. Bring to a simmer then stir in crushed pineapple and rice. Cover, reduce to medium low and cook for 12 minutes. Stir rice and nestle chicken on top and brush with Teriyaki Glaze. Cover and continue to cook for an additional 8-12 minutes or until rice and chicken are cooked through.
  • Brush chicken with additional Teriyaki Glaze and season rice with freshly cracked salt and pepper. Add sriracha for some heat if desired.

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  1. Dorothy Dunton says

    Hi Jen! The sticky chicken and pineapple rice are a true match! I just picked up thighs yesterday and I always have rice and pineapple in the pantry! This is going to be a WOW dinner! I would add some peas or sugar snaps just because I like the pop of color and flavor. I’m kind of OCD in the kitchen myself, constantly wiping up and washing my hands! 🙂 Exciting weekend coming up for you!! 🙂

    • Jen says

      YAY! It sounds like you were meant to make this ASAP 🙂 and the addition of sugar peas sounds perfect! You are so sweet to remember this weekend – I am looking forward to it, thank you!

  2. Angela @ Eat Spin Run Repeat says

    Jen, this sounds fantastic! I just found your blog via your interview on FBC, and am surprised I hadn’t earlier because your recipes are fabulous! I’m a big Asian food lover AND dislike dish-doing, so you are totally speaking my language with this one. Also, I’ve been trying for a while to make a healthier version of teriyaki sauce without much success, so I’m totally trying yours next. Thanks so much!

    • Jen says

      Hi Angela, I just visited your site and it is so beautiful – and delicious! I think you will love this teriyaki sauce – it is so simply but SO good! So nice to “meet” you!

  3. Vi says

    Is it possible to make with brown rice? Maybe pre-cook for a little bit before adding to skillet? I so prefer brown over white rice. Thanks! The recipe sounds delish!

    • Jen says

      Hi Vi, because brown rice cooks longer than white rice, I would suggest cooking it in the skillet until you guesstimate it is almost cooked through – only about 5-10 minutes left, then adding your chicken on top and finish cooking the rice and chicken. Hope this helps!

  4. Vi says

    That’s a great idea. i also live in Carlsbad & i love your blog and awesome recipes!! Thanks!!

    • Jen says

      Hi Vi, what a small world! We might have even passed each other in the grocery store 🙂 Thanks so much for following along!!

  5. Kevin | Keviniscooking says

    Hi Jen and thanks for this one. Great idea with the pineapple water! I also love that photo of you and Patrick on the sidebar and had to read About you. What an amazing example of faith, courage and love. I knew there was a reason I was drawn to you.
    My better half Dave and I have been together 34 years and counting… we met when I was 19 and he was 24. Life is so much better sharing it with that one true love and best friend, right?
    Looking forward to meeting you this weekend.

    • Jen says

      Thank you so much for your kind, thoughtful words Kevin! I completely agree, life is SO much better with your true love and best friend – I cannot imagine it any other way. I am so happy you found your love and soul mate – congratulations on 34 years! That is amazing! I look forward to meeting you tomorrow – it is going to be so much fun!!!

  6. Teri Giese says

    Yet another winner sweetie! The family is actually complaining that am making too many chicken recipes! The audacity!! Dishes, oh my. Been cooking for 35+years,most of those years had a dishwasher, the machine thing, not a human. Well, am mildly ocd I guess… Have NEVER nor EVER intend on using the dishwasher. No clue why. Just wash them as I go. The hands, yikes! A manicure? Never had one. What would be the point, right? Thanks for another yummer! Thanks for the good cry, watching you interviewed, oh boy. UR a sweetheart!!

    • Jen says

      The audacity indeed – haha – maybe they should do the dishes! Oh my goodness, I just love your comment Teri -YOU are a sweetheart with such a fabulous sense of humor! I so admire you not using a dishwasher all these years! I have to drench my hands in lotion just from my pots and pans so I am sure your hands need the same. We should get our first manicures together 🙂 Thank you so much for taking the time to watch my video and for following along! Have a fabulous weekend and very Happy Thanksgiving!! xo

    • Dana Henderson says

      You made the one dish pineapple teriyaki chicken and rice dish. Im not a savory cook at all. Definitely prefer baking. Please help me! Do I cook the rice first and then add to the skillet with the chicken, or add the uncooked rice and cook in the skillet? Also do I need to wash the rice first? Thank you , I’d appreciate you wealth of experience.

      • Jen says

        Hi Dana, no the rice is not cooked. Add the uncooked rice to the skillet in step 5, and cook until tender. Yes, I always recommend rinsing rice first. Best of luck to you!

  7. Rae says

    How many pounds of chicken do you estimate the 4 breasts equal? I bought these rather large chicken breasts that are approximately 1 pound each. They’re huge! I’m just wondering how to adjust the cooking time for the chicken. Or thinking of maybe cutting them up. Please advise 🙂

    • Jen says

      Hi Rae, I would recommend cutting them each in half horizontally and then just cooking on 3 minutes per side before adding to the rice – or you can cook them almost through and add them at the very end of cooking just to warm through. Hope this helps!

      • Rae says

        Thank you. It does help. I’m making this for dinner tomorrow night. I’m going to marinate overnight tonite though. I’ll let you know how it turns out. Thanks again 🙂

      • Rae says

        It turned out great!! I actually ended up cutting the huge breasts into thirds, so next time I make this I’m definitely getting smaller breasts. But the teriyaki flavoring was amazing & the pineapple rice was out of this world. Thanks again.

        • Jen says

          You are so welcome, so happy you loved it!! Have a great weekend!

        • Francesca says

          Mine did not turn out well and I want to know what I did wrong. The picture looks like a cast-iron pan which I did not use. Is that the key? I followed the directions and the rice was overcooked. Thanks

          • Jen says

            Hi Francesca,I’m sorry your rice was overcooked. A cast iron skillet is not necessary and a nonstick pan actually works better. It sounds like your rice was cooked at too high of a temperature or too long. Each stove is different, so you will have to play with cooking times- best to just check the rice periodically so it doesn’t overcook

  8. Jennifer barker says

    Will fresh garlic and ginger work for the marinade or is ground the best for this recipe? Thanks!

    • Jen says

      Hi Jennifer, You can definitely use fresh garlic and ginger in this recipe! ENjoy!

  9. Lillie Reap says

    I made this recipe last night for dinner and I just have to say… OH MY GOD!!! This was soooo delicious! The only thing I changed was using fresh pineapple, rather than the canned, just because I had some cut up in the fridge. I squeezed out all the juice from a fine mesh strainer. I recommend this recipe to everyone! So so SO amazingly good! I can’t wait to make it again!

    • Jen says

      Hi Lillie! I am thrilled you loved this so much and I can only imagine how much better it was with fresh pineapple! Thank you for taking the time to comment and make my day!

  10. Heather says

    Just finished having this for dinner tonight. I used my own teriyaki recipe (very similar) but cooked the chicken (thighs) and rice as you said to…. It was FANTASTIC! Even the picky teens ate the pineapple rice without picking out all the pineapple. Thanks for an awesome recipe. We will be making this again

    • Jen says

      Awesome Heather, so happy everyone loved it including the picky eaters – victory :)! Thanks so much!

  11. Joanne says

    Do you use uncooked rice?

    • Jen says

      Yes Joanne, uncooked long grain white rice 🙂 Enjoy!

  12. Lindsay says

    I’ve tried a few of your recipes before (all great, btw) and have never commented, but I have to say, this was delicious! This is definitely a keeper, thank you!!

    • Jen says

      You are so welcome Lindsay! I love hearing that you enjoying my recipes including this one! Thank you so much for taking the time to comment!

  13. Yvonne Westover says

    I have the chicken thighs marinating and just realized that I erroneously am using skin-on, Bone-in chicken thighs. How much longer to I need to cook these? Thank you.

    • Jen says

      Hi Yvonne, You will want to cook, skin side on high heat for 2 minutes, reduce heat to medium-high and continue cooking for 12 minutes or until fat is rendered down. Flip chicken over and cook an additional 5 minutes and then remove to a plate and then add chicken back to the rice as instructed in the recipe. Hope this helps!

      • Yvonne says

        Awesome. Thank you so very much.

  14. April R - Uncookie Cutter says

    This looks so amazing! I actually saw the pic on pinterest, but the link was broken. The picture was so pretty, though I thought I’d stop by and I’m so happy to have found your site. Beautiful recipes! My husband and son love chicken teriyaki, this looks perfect. I would love for you to stop by and link up at our new party where we make the features! Thanks for sharing and hope to see you at the party!

    • Jen says

      Hi April, thanks for your kind comment, I’m so happy you tracked down my recipe and my site – sorry the link was broken! If you love chicken teriyaki, then I think you will especially love this!

  15. Erin says

    I made this for dinner tonight and it was excellent! I marinated the chicken overnight and only had an 8oz can of crushed pineapple to use but it was so great. Also for anyone else who is a little intimadated by using long grain rice, I used instant rice and it worked perfectly just need to adjust the liquid. The sauce/glaze really made this dish. I saved the leftover glaze and plan to grill with it. Thanks for the wonderful recipe!

    • Jen says

      You are so welcome Erin, thank you so much for your comment! I am so happy you loved this dish, especially the Teriyaki Sauce – it definitely would be delicious to grill with! Good to know instant rice works well too – thank you!

  16. Sandy says

    Hello! I made this several months ago and it was excellent! I’ve since gone Paleo and am going to attempt replacing white rice with cauliflower rice. I’ll let you know how it turns out unless you have any suggestions?

    • Jen says

      Hi Sandy, best of luck to you on your paleo journey! I honestly have never cooked cauliflower rice so I don’t have any suggestions but am eager to hear how it turns out!

      • Sandy says

        I turned this meal into a delicious Paleo dish last night. Since cauliflower rice doesn’t absorb like regular rice, I had to eliminate the pineapple water step. Instead, I simply cut the cauliflower into tiny pieces, fried in a little olive oil in same skillet for about 5-7 minutes then added the crushed pineapple. Then I followed your recipe to the end. I also sprinkled a little sesame seeds.

        • Jen says

          Hi Sandy, I love that you were able to turn this into a winning Paleo dish! Sounds absolutely delicious – thanks for sharing!

  17. ShaLane says

    Can I replace the cider vinegar with rice? I hate the taste of the Cider.

    • Jen says

      Hi ShaLane, the cider vinegar adds a nice balance of tang but you can certainly replace it. If it feels like its missing something then you’ll know what it is 🙂

  18. Nicole says

    Another fabulous recipe! I love the tangy flavor and the pineapple and teriyaki are the perfect combo. So easy and delish! Thank you for spicing up our regular rotation of meals!

    • Jen says

      You are so welcome Nicole, I love that you are making my recipes! I’m so happy you found this recipe easy and delicious – the perfect combo! xo

  19. Stacy says

    Oh my.
    This is really, really good.
    Only thing I did differently was added broccoli.
    2 thumbs up, woman!!

    • Jen says

      Thank you Stacy! I love the addition of broccoli – perfection!

  20. Amanda says

    This was so delicious! My toddler even ate it happily! Thanks!!

    • Jen says

      You are so welcome Amanda, thanks so much!

  21. Jim says

    Hi! I never leave comments on recipes, and we found this one years ago so I hope that you might see this, but I just wanted to say that this is probably my favorite dinner. Period. It’s absolutely phenomenal. Sorry that it took so long to acknowledge it’s sheer greatness. Keep up the great work and thank you for blessing my life with this incredible dish!

    • Jen says

      Thank you for your incredibly kind comment Jim and for making my day! I’m thrilled to hear this recipe is a family favorite!

  22. Parbeen Uddin says

    Hi there. I want to follow the teryaki chicken recipe but could you rephrase this :
    “When ready to cook, strain pineapple juice from crushed pineapple and add water to strained juice to equal 3 1/2 cups liquid” (“Pineapple Water”). Set aside.

    Do you mean to mix strained pineapple juice 1/2 cups X3 and water 1/2 cups X3 together?

    • Jen says

      Hi Parbeen, it means to add water to the strained pineapple juice until it equals 3 1/2 cups total liquid.

      • Parbeen Uddin says

        Im so sorry! Back again! I’m British so not used to US measurements of cooking… this is really embarrassing but i want to get it right. So when you say 3 1/2 cups -do you mean 1/2 cups three times or
        3 WHOLE cups and then 1/2 cup?

        • Jen says

          No reason to be embarrassed! I mean the latter – 3 WHOLE cups and then 1/2 cup

      • Parbeen Uddin says

        Omg i just realised you would use dry cups for dry ingredients and the wet cup for wet ingredients! If i didnt know this i would’ve used the dry cup for measuring water!

        • Jen says

          Not sure what you mean by this? We use the same measurements 1 cup/16 oz. for wet and dry ingredients.

  23. Kristina says

    The best part of the pineapple rice was the charred bits at the bottom! This was also one of the best teriyaki sauces I’ve tasted.

    • Jen says

      Yessss, my fav too! When I make coconut rice I always add less liquid just so I can enjoy those crispy bits! I’m so pleased you loved the teriyaki sauce too!

  24. Linda says

    Is it 1-1/2 cups rice or just 1/2 cup rice? One cup too much or too little makes a big difference!

    • Jen says

      It’s 1 1/2 cups rice, enjoy!

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