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This Whole30 pineapple teriyaki chicken recipe is a quick and healthy weeknight meal, only sweetened with pineapple that’s blended in the addicting sauce. It comes together in 15 minutes and you’ll never get takeout again!
I’ve never really been a huge fan of teriyaki sauce unless I made it at home. Most teriyaki sauce from restaurants always tasted way too sickeningly sweet to me, and I always felt my blood sugar spiking after eating it. However, cooking at home allows to control my own spices and sweetness, and it’s the only way I enjoy any teriyaki dish now.
How to Make this Whole30 Pineapple Teriyaki Chicken Recipe
For this Whole30 teriyaki chicken, fresh or canned pineapple chunks are used to sweeten the sauce. The tart flavor of the pineapple complements this dish perfectly, and it’s been our go-to weeknight meal! Best of all, it only takes less than 15 minutes from start to finish
Recipe Ingredients
This Whole30 teriyaki chicken requires some simple ingredients that come together so quickly! There are 2 components for this dish: the chicken and the Whole30 teriyaki sauce:
To Make the Chicken
- boneless, skinless chicken thighs or breasts
- salt
- ghee: You can also use coconut oil
- garlic
- sesame seeds and chopped green onions: For the AIP version, just omit the sesame seeds.
To Make the Sauce:
- fresh OR canned pineapple chunks: Make sure there’s no sugar added! Crushed pineapples can also work in a pinch
- coconut aminos: A great alternative to soy sauce if you want to avoid soy
- ginger
- vinegar
- arrowroot starch: Tapioca starch will also work in a pinch!
Step-by Step Directions: How to Make Whole30 Teriyaki Chicken
Step 1: Place all ingredients for the pineapple teriyaki sauce in a blender and blend until smooth. Set aside.
Step 2: Toss the chicken pieces with salt and pepper.
Step 3: Heat avocado in a large skillet over medium high heat. Add the chicken to the pan and cook stirring until browned on all sides, about 3 minutes. Remove from the pan.
Step 4: Add garlic to the pan and stir for 1 minute until fragrant. Pour in the prepared pineapple teriyaki sauce and use a wooden spoon to scrape the bottom of the pan as it heats.
Step 5: Simmer the sauce for 1 minute until thickened. Add the chicken pieces to the sauce, and simmer for 2 minutes until heated through. Taste and add more salt, as needed.
Step 6: Sprinkle with sesame seeds and chopped green onions, and serve with cauliflower rice.
That’s it! Super easy, better-than-takeout gluten free teriyaki chicken. You can sprinkle with sesame seeds and green onions before serving, and the leftovers save well too. Serve with cauliflower rice, white rice, or brown rice for a complete meal!
Tips and FAQs for this Recipe
Either skinless boneless chicken breasts or chicken thighs will work. I personally prefer thighs because they are more flavorful and juicier. Either one will work well though!
If using pre-cooked chicken, you can just chop it up into bite-sized pieces then add it at the end with the sauce. No need to brown it beforehand. Same thing with canned chicken.
For frozen chicken, make sure to defrost it completely before using it in the recipe.
Leftovers of Whole30 teriyaki chicken can be enjoyed for up to 3 days. Just store in an airtight container in the refrigerator.
There are so many ways to enjoy this Whole30 and paleo teriyaki chicken, and the possibilities are endless. Here are some ideas on how to serve this delicious dish:
– with cauliflower rice, or regular white or brown rice if not avoiding grains
– broccoli
– green beans
– snap peas
– roasted carrots
– broccoli rabe
– sautéed zucchini
It goes well with so many stir-fry veggies so feel free to experiment!
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Video
Ingredients
- 1½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 tsp sea salt, or more to taste
- 1/4 tsp ground black pepper
- 1 tbsp avocado oil, or any neutral flavored oil
- 3 garlic cloves, minced
- Sesame seeds and chopped green onions, to serve (omit seasame seeds for AIP)
Pineapple Teriyaki Sauce
- 1 cup fresh or canned pineapple chunks
- 1/2 cup coconut aminos
- 1/2 inch fresh ginger
- 3 tbsp apple cider vinegar, or rice vinegar
- 2 tsp arrowroot starch
Instructions
- Place all ingredients for the pineapple teriyaki sauce in a blender and blend until smooth. Set aside.1 cup fresh or canned pineapple chunks, 1/2 cup coconut aminos, 1/2 inch fresh ginger, 3 tbsp apple cider vinegar, 2 tsp arrowroot starch
- Toss the chicken pieces with salt and pepper.1½ lb boneless, skinless chicken breasts or thighs, 1/2 tsp sea salt, 1/4 tsp ground black pepper
- Heat avocado in a large skillet over medium high heat. Add the chicken to the pan and cook stirring until browned on all sides, about 3 minutes. Remove from the pan.1 tbsp avocado oil
- Add garlic to the pan and stir for 1 minute until fragrant. Pour in the prepared pineapple teriyaki sauce and use a wooden spoon to scrape the bottom of the pan as it heats.3 garlic cloves
- Simmer the sauce for 1 minute until thickened. Add the chicken pieces to the sauce, and simmer for 2 minutes until heated through. Taste and add more salt, as needed.
- Sprinkle with sesame seeds and chopped green onions, and serve with cauliflower rice.Sesame seeds and chopped green onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was SO DELICIOUS!! 10 out of 10 recommended! The whole family loved it and it was so simple to make. We served ours with some sliced steamed carrots & cauliflower rice. It paired PERFECTLY! This recipe fed 3 with no left overs so for larger families double the recipe! Thank you for this amazingly delicious and fresh recipe!! We will be making this again 🙂
Thank you so so much! So glad your whole family loved it.
This recipe was incredibly easy to make and absolutely delicious. The pineapple adds the perfect sweetness!
This was an amazing meal!
I doubled the recipe for my family of 8 and I wish I would have made more.
Even my picky eaters cleaned up their plates! We will now be adding this meal to our rotation.
Do you think mango would work ok. Instead of the pineapple?
You’ll probably be able to taste the mango but if you don’t mind that, it’ll work just fine!
This was ahhhhh-mazing. I actively pulled out my computer to write this review so 1) I wouldn’t eat it all and 2) I had to tell the world that you have to make this because it’s SO good. I ate it with roasted broccoli and plain white rice and I really thought I was eating take out – but in a way that wont me feel slightly sick that I overindulged.
Thank you so much, Angela!! Makes me sooo happy that you enjoyed it so much.
This was incredibly easy to make and super delicious! I added red pepper and broccoli and served over cauli rice – I will definitely make this again.
Thank you so much!
I wish i would have started with 1 tbsp of acv. That’s all I can taste in the entire recipe. I’ll eat it, it’s must very overwhelming with acv taste.
If you don’t like the sourness, yes – definitely cut down the acv.
This is delicious and so easy to make! I wish I would have doubled the recipe!
Thanks so much!
I tried this recipe, not only did it not look like the picture it tasted to salty. $9.00 down the drain.
I’ve never heard that yet! Sorry that happened. Did you use sea salt and not table salt? Sea salt is less salty by volume. Also, you can save the recipe by making more chicken (don’t add salt) and adding to the sauce.
I had the same issue. Had to throw it away. Realized later I had used liquid aminos rather than coconut aminos. BIG mistake on my end!
If I used ginger paste instead of fresh ginger, how much would you use? Thanks!
You can try 1 1/2 tsp