Teriyaki Pineapple Chicken or Salmon
Experience a fusion of sweet and savory flavors with this irresistible Teriyaki Pineapple Chicken or Salmon recipe, perfect for an easy yet elegant weeknight dinner. Tender chicken breasts or flaky salmon fillets are marinated in a rich homemade teriyaki sauce, infused with soy sauce, honey, garlic, and ginger for a tantalizing umami punch. Juicy caramelized pineapple slices add a tropical twist, perfectly complementing the savory notes of the dish. Served over a bed of fluffy rice and garnished with vibrant green onions and optional sesame seeds, this recipe is as visually stunning as it is delicious. Ready in just 35 minutes, it’s a versatile dish you can customize to your protein preference, making it a crowd-pleaser for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts or Salmon fillets
- 8 slices Canned pineapple slices (in juice)
- 0.5 cup Soy sauce
- 3 tablespoons Honey
- 2 tablespoons Brown sugar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 2 tablespoons Water (cold)
- 2 tablespoons Vegetable oil
- 2 stalks Green onions (sliced thinly)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 4 cups Cooked rice (for serving)
Instructions
In a medium bowl, whisk together soy sauce, honey, brown sugar, minced garlic, grated ginger, and sesame oil to make the teriyaki marinade.
Reserve 1/3 cup of the marinade for later. Pour the remainder over the chicken breasts or salmon fillets and marinate in the refrigerator for 20-30 minutes.
Heat the vegetable oil in a large skillet over medium heat. Remove the chicken or salmon from the marinade and pat dry with paper towels.
Cook the chicken breasts for 6-8 minutes per side (or salmon for 4-5 minutes per side), until fully cooked and golden brown. Remove from the skillet and set aside.
In the same skillet, add the pineapple slices and cook for 1-2 minutes on each side, until they caramelize slightly. Remove and set aside.
In a small bowl, mix the cornstarch with the cold water to make a slurry.
Add the reserved marinade to the skillet and bring to a simmer over medium heat. Gradually stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
Return the chicken or salmon to the skillet and spoon the thickened teriyaki sauce over the top. Simmer for 2-3 minutes to allow the flavors to meld.
Serve the chicken or salmon over a bed of cooked rice, topped with caramelized pineapple slices, sliced green onions, and sesame seeds if desired.
Nutrition Facts
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4926 mg | 214% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 50.2 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 321 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2176 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
