Dinner

Pineapple Stuffed Teriyaki Chicken Recipe

ByElara Stone October 12, 2025October 12, 2025

Introduction

This Pineapple Stuffed Teriyaki Chicken combines juicy chicken breasts with sweet pineapple rings and a flavorful homemade teriyaki sauce. It’s a simple yet impressive dish perfect for weeknight dinners or entertaining guests.

A white plate holds a layered meal with steamed white rice as the base, covering most of the plate. On top of the rice, there are two golden-brown grilled pineapple rings with a shiny glaze. Over the pineapples, a large grilled chicken breast with a glazed, slightly charred surface is placed, sprinkled with white sesame seeds and chopped green onions. To the right of the rice and chicken, bright green steamed broccoli florets add contrast and fresh texture. The plate rests on a white marbled surface, with chopsticks and a partly visible gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup reduced sodium soy sauce (can be replaced with coconut aminos)
½ cup water
2 garlic cloves, minced
2 Tbsp + ½ tsp honey
2 tsp rice vinegar
1 Tbsp cornstarch
1 Tbsp water (to mix with the cornstarch)
2 chicken breasts
1 20 oz. canned pineapple rings

Instructions

Step 1: In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Set this mixture aside for thickening the sauce later.
Step 2: In a pot over medium-high heat, combine the soy sauce, ½ cup water, minced garlic, honey, and rice vinegar. Stir continuously to prevent the honey from burning, and bring the mixture to a boil.
Step 3: Once boiling, whisk in the cornstarch mixture. Continue whisking until the sauce thickens, which should take about a minute. Pour the sauce into a separate bowl and let it cool slightly.
Step 4: Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
Step 5: Carefully slice each chicken breast horizontally, cutting almost through but leaving about ½ inch uncut on one side to create a pocket.
Step 6: Place two pineapple rings inside each chicken breast pocket. Arrange the stuffed breasts in the prepared baking dish.
Step 7: Season the chicken breasts with salt and pepper, then generously brush them with the teriyaki sauce.
Step 8: Bake the chicken for 20 minutes. After baking, switch the oven to broil and broil the chicken for 3-4 minutes or until the tops are slightly blackened.
Step 9: Serve immediately, preferably with rice and steamed broccoli for a complete meal.

Tips & Variations

Use coconut aminos instead of soy sauce for a gluten-free or soy-free option.
Try adding sliced green onions or sesame seeds on top for extra flavor and texture before serving.
If you prefer a less sweet sauce, reduce the honey by half or adjust to taste.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce may thicken when chilled; stir in a splash of water when reheating if needed.

How to Serve

The image shows a white plate with three main layers: the bottom layer is white rice mixed with chopped green onions, the middle layer has two golden-brown grilled pineapple rings placed beside the rice, and the top layer features a glossy, marinated grilled chicken breast with a shiny orange glaze, sprinkled evenly with white sesame seeds and small green onion pieces. There are bright green broccoli florets on the side of the plate, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple rings can be used. Just make sure they are sliced thin enough to fit inside the chicken breasts and soften when cooked.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C). Using a meat thermometer is the most reliable method to ensure safety and juiciness.