Sticky sweet, juicy and tender! This flavorful meal is made with only 3 ingredients and takes no time at all to make! (Plus there’s a recipe for my homemade teriyaki sauce too!)
Anyone else been on a crazy Asian kick lately? I’ll be honest, I hardly ever crave Asian food (unless you want to count sushi as being Asian 😉 ) and because of that, I rarely ever make these types of dishes at home. But this month? Oh honey, it’s been one Asian-y recipe after another! And this pineapple stuffed teriyaki chicken has definitely been one of my favorites! It was so easy to make and packed with so much flavor that I just had to share the recipe with you all today!
Ingredients
- Chicken Breasts
- Pineapple
- Teriyaki Sauce (use your favorite or my homemade sauce below)
That’s it! I mean, how can you say no to a 3 ingredient recipe right?
How to cut chicken to make stuffed chicken
This might seem a little intimidating at first, but trust me loves it’s really quite simple.
- Lay the breast on a cutting board and place your hand on top of the it.
- Then take a sharp knife and cut into the breast horizontally so it looks like you’re dividing it in half but DON’T cut all the way through! Leave about 1/2 inch on the opposite side uncut.
- Now we’ll take the two “flaps”, open them and start stuffing our chicken.
Should I use fresh or canned pineapple?
Ok this is completely going against everything I believe in (cooking-wise), but for this recipe I would say that using canned pineapple is definitely the way to go! Not only is it cheaper but it’s also easier and much more convenient too. All you have to do is take it out of the can, place it in your chicken and you’re done!
What cut of pineapple should I use for this recipe?
I used pre-cut pineapple rings for this recipe and they worked perfectly! You can usually find these in the canned veggie/fruit aisle at your local grocery store. If you can’t find pineapple rings then I would suggest using pineapple chunks and cutting them in half before placing them inside the chicken.
How do I make teriyaki sauce?
This has been my go-to teriyaki sauce for years and hasn’t let me down yet! Plus I love that you can make it as sweet as you want it depending on the dish you’re using it for too! Just follow my recipe below:
- 1/4 cup soy sauce (or coconut aminos)
- 1/2 cup water
- 2-3 garlic cloves, minced
- 2 Tbsp + 1/2 tsp honey
- 2 tsp rice vinegar
- 1 Tbsp cornstarch
- 1 Tbsp water (to mix with the cornstarch)
- Whisk the cornstarch and 1 Tbsp of water together in a bowl. Set it aside.
- Combine all other ingredients in a sauce pan and heat it to a boil. (Make sure to stir continuously so the honey doesn’t burn.)
- Once boiling, whisk in the cornstarch mixture and continue whisking until the sauce thickens. (It should only take a minute to thicken.)
- Pour the sauce into a bowl and allow it to cool slightly before using.
The sauce can be made ahead of time and stored in the fridge until your ready to use it. It should last for about 1 week if stored properly.
How do make this teriyaki sauce gluten free?
This couldn’t be easier babes! Simply swap out the soy sauce for coconut aminos and you’re good to go!
Like I said before, this pineapple stuffed teriyaki chicken is so good and is quickly becoming a staple in our house too! I can;t wait to hear what you all think of it too!
More recipes like this:
- Baked Cajun Chicken Wings with Avocado Cilantro Lime Sauce
- Apple and Brie Stuffed Chicken Breast
- Buffalo Chicken Stuffed Sweet Potatoes
- Baked Coconut Shrimp with Mango Chili Lime Sauce
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Pineapple Stuffed Teriyaki Chicken
Ingredients
For the teriyaki sauce:
- 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)
For the stuffed chicken:
- 2 chicken breasts
- 1 20 oz. canned pineapple rings
Instructions
To make the teriyaki sauce:
- Whisk the cornstarch and 1 Tbsp of water together in a small bowl. Set it aside.
- Pour the soy sauce, ½ cup of water, garlic cloves, honey and rice vinegar into a pot and heat it to a boil over medium high heat. (Make sure to stir continuously so the honey doesn't burn.)
- Once boiling, whisk in the cornstarch mixture and continue whisking until the sauce thickens. (It should only take a minute to thicken.) Pour the sauce into a separate bowl and allow it to cool slightly before using.
To make the stuffed chicken:
- Preheat the oven to 400 degrees and spray a baking dish with nonstick cooking spray.
- Take your chicken breasts and carefully slice through them horizontally but not all the way through, leaving about ½ inch uncut on the other side. Place 2 pineapple rings inside each chicken breast and place them in your prepared baking dish.
- Season the breasts with salt and pepper and generously brush them with your teriyaki sauce. Place the dish in the oven and bake them for 20 minutes. Once done, turn the oven to broil and broil the breasts for 3-4 minutes or until they're slightly blackened on top.
- Serve immediately with your favorite rice and steamed broccoli.
