Sweet Island Teriyaki Chicken
A delicious dish that combines tender chicken breasts with a sweet and savory teriyaki sauce, perfect for a quick weeknight dinner or entertaining friends.
Ingredients
Main Ingredients
- 4 small small chicken breasts (about 2 pounds)
- 1 tablespoon olive oil
- to taste Salt and pepper
Teriyaki Sauce Ingredients
- ¼ cup soy sauce
- ½ cup brown sugar Adjust for sweetness preference
- ¼ cup crushed pineapple
- 2 cloves minced garlic
- 1 teaspoon ground ginger
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- 1 teaspoon sesame seeds
- 2 teaspoons cornstarch For thickening the sauce
Instructions
Preparation
- Heat the olive oil in a medium-sized skillet over medium-high heat.
- Season the chicken breasts with salt and pepper and add them to the skillet.
- Cook the chicken for about 3 minutes on each side until lightly browned and cooked throughout, reaching an internal temperature of 165 degrees.
- Remove the chicken from the skillet and set it aside on a plate.
Sauce Preparation
- In the same skillet, add the soy sauce, brown sugar, crushed pineapple, minced garlic, ground ginger, onion powder, pepper, sesame seeds, and cornstarch. Whisk to combine.
- Cook the sauce over medium-high heat for about 3-4 minutes until it begins to thicken.
- Return the chicken to the skillet and coat it in the teriyaki sauce.
Serving
- Serve the Sweet Island Teriyaki Chicken over rice and top with desired garnishes.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. For a vegetarian version, consider substituting chicken with tofu or tempeh.