Pineapple Teriyaki Chicken (Whole30, Paleo, AIP)

Let’s talk about a dinner that’s a little tropical, a little savory, and a whole lot of delicious. This Pineapple Teriyaki Chicken is everything you want in a quick, healthy meal—sweet, tangy, and packed with flavor. It’s inspired by the unique blend of Japanese cooking techniques and Hawaiian ingredients, like pineapple juice, that gave us teriyaki as we know it.

The best part? This version is Whole30, Paleo, and AIP-friendly, so you can enjoy it guilt-free. Delicious and healthy? You’re in for a treat.

Recipe at a Glance

Why you’ll love it: It’s easy, flavorful, and comes together in less than 15 minutes.

Cooking time:

• Prep: 5 minutes
• Cook: 8 minutes

Serves: 4, though you can easily scale up or down.

Skill level: Beginner-friendly. Seriously, this one’s hard to mess up.

What You’ll Need

Let’s keep it simple!

For the Chicken:

• 1½ lbs boneless, skinless chicken (breasts or thighs), cut into bite-sized pieces
• ½ tsp sea salt (or adjust to taste)
• 1 tbsp ghee or coconut oil
• 3 garlic cloves, minced
• Optional garnishes: Sesame seeds (omit for AIP) and chopped green onions

For the Pineapple Teriyaki Sauce:

• 1 cup fresh or canned pineapple chunks
• ½ cup coconut aminos (a soy-free soy sauce alternative)
• ½ inch fresh ginger
• 3 tbsp apple cider vinegar (or rice vinegar)
• 2 tsp arrowroot starch

Ingredient Swaps:

• No arrowroot? Use tapioca starch instead.
• Fresh pineapple is best, but canned (in natural juice) works great too. Just drain it first.
• AIP tip: Skip the sesame seeds entirely.

Step-by-Step Instructions

Here’s how to whip this up without breaking a sweat:

1. Make the Sauce

Blend the sauce ingredients—pineapple, coconut aminos, ginger, vinegar, and arrowroot starch—until smooth. Smell that? That’s tropical magic waiting to happen. Set it aside.

2. Prep the Chicken

Season your chicken pieces with sea salt. Heat ghee or coconut oil in a large skillet over medium-high heat until it’s sizzling but not smoking. Sear the chicken in batches if you need to, cooking for about 3 minutes until they’re golden brown on all sides. Transfer to a plate.

Pro tip: Don’t crowd the pan. Let that chicken breathe for maximum browning.

3. Sauté the Garlic

In the same skillet (don’t clean it—you want those tasty browned bits), add minced garlic. Stir constantly for about 1 minute, just until it smells amazing. Don’t walk away—garlic burns fast.

4. Cook the Sauce

Pour your blended sauce into the garlic skillet. Stir and scrape up any bits stuck to the bottom of the pan. Let it simmer for a minute or two, until slightly thickened.

5. Combine Everything

Add the chicken back to the skillet, stirring to coat every piece in that sweet and tangy sauce. Simmer for another 2 minutes until the chicken is cooked through and glossy.

6. Garnish and Serve

Taste and adjust salt as needed. For a little crunch and pop of color, sprinkle with sesame seeds and green onions (if using). Serve it hot.

How to Serve It

This dish is super versatile. Try it with:

• Cauliflower rice (low-carb option).
• Steamed veggies like broccoli, snap peas, or bok choy.
• Or just plain white rice if you’re not following Whole30.

Looking for something fancy? Serve it in hollowed-out pineapple halves for a tropical vibe.

Tips for Success

Make it ahead:

• You can make the sauce up to 2 days in advance and store it in the fridge.
• Cut and prep your chicken the day before to save time.

Leftovers:

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on low heat in a skillet, adding a splash of water if the sauce gets too thick.

Want to freeze it?
Yep, this dish freezes well. Just store it in a freezer-safe container for up to a month. Thaw overnight in the fridge before reheating.

Customizations

Want to make it your own? Here’s how:

Adjust the spice:

• Love a little heat? Add crushed red pepper flakes or a splash of hot sauce to the sauce.

Swap the protein:

• No chicken? No problem. Try shrimp, tofu, or even tempeh for a vegetarian twist.

Grill it:

In the summer, skip the skillet and grill the chicken instead for some smoky flavor. Trust me, it’s worth it.

This Pineapple Teriyaki Chicken is one of those recipes that feels fancy but is actually so simple to make. It’s perfect for weeknight meals or impressing friends without spending hours in the kitchen.

Let me know how yours turns out—I can already hear your family asking for seconds!

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