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Easy pineapple teriyaki chicken

A simple, flavourful meal that will have the whole family coming back for seconds

20 Mins
Prep Time
30 Mins
Cook Time
4 People


  • 4 Moy Park Chicken Breast Fillets, sliced
  • 1 tbsp cornflour
  • 1 tbsp water
  • 40g brown sugar
  • 2 tbsp honey
  • 120ml soy sauce
  • 60ml white wine vinegar
  • garlic clove, crushed
  • 1/2 tsp ground ginger
  • 1/2 tsp black pepper
  • 150g tinned pineapple chunks, drained
To serve:
  • Spring onions, sliced
  • Sesame seeds
  • Rice


  1. In a cup, stir together the cornflour and water.
  2. Transfer the mixture into a saucepan and add the brown sugar, honey, soy sauce, vinegar, garlic, ginger and black pepper. Place over a medium-high heat and bring to a boil.
  3. Allow to boil for one minute, then reduce the heat and simmer for 5-6 minutes, stirring occasionally. Turn off the heat and set aside for 10-15 minutes, allowing the sauce to cool and thicken.
  4. Heat the oil in a wok over a high heat. Working in batches so as not to overcrowd the pan, fry the chicken until browned, transferring to a plate lined with kitchen paper.
  5. When all of the chicken has been browned, return it all to the wok and add the sauce and pineapple.
  6. Cook for another 3-4 minutes until the chicken is completely cooked throughout and the sauce is thick and sticky.
  7. Divide the chicken and pineapple between four serving plates, each with a portion of rice.
  8. Pour over the excess sauce from the pan and sprinkle sliced spring onions and sesame seeds over the top.
  9. Enjoy!