15-Minute Teriyaki Pineapple Cashew Chicken Skillet Step-by-step instructions

Before you start

Before starting, cut the chicken into 1-inch cubes and pat them dry with paper towels. Grate the ginger and measure all the sauce ingredients. Have the pineapple chunks, sliced bell pepper, and cashews ready to go.

Preheat a large cast-iron skillet over high heat while you prepare the ingredients. This ensures the pan is screaming hot when the chicken goes in, giving you that perfect golden crust.

Instructions

Prepare and Sear

1. 1Prep the Chicken and Glaze
   Cut the chicken thighs into 1-inch cubes and place in a bowl. Sprinkle with cornstarch and toss until evenly coated. In a small bowl, whisk together the soy sauce, pineapple juice, honey, and grated ginger until the honey is dissolved.
   Look for The chicken should be lightly dusted with cornstarch; the glaze should be smooth and glossy.
   Tip Pat the chicken dry before cubing to help the cornstarch adhere better.
2. 2Heat the Skillet
   Place a large cast-iron skillet over high heat and let it get very hot. Add a drizzle of oil (if needed) and swirl to coat the bottom.
   Look for The skillet should be smoking slightly before adding the chicken.
   Tip A well-heated skillet ensures a good sear and prevents sticking.

At this point, the chicken should be coated in cornstarch and the glaze whisked together. The skillet is hot and ready. When the chicken hits the pan, it should sizzle immediately.

After 4-5 minutes, the bottom should be deep golden brown and the chicken nearly cooked through. The kitchen will smell of toasty sesame and ginger.

Add Produce and Glaze

3. 3Sear the Chicken
   Add the chicken cubes to the hot skillet in a single layer. Cook without moving for 4-5 minutes until the bottom is golden brown and the chicken is nearly cooked through. Stir and continue cooking for another minute.
   Look for The chicken should have a deep golden crust and release easily from the pan.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid overcrowding; cook in batches if necessary to maintain a good sear.
4. 4Add Pineapple, Pepper, and Cashews
   Add the pineapple chunks, red bell pepper slices, and cashews to the skillet. Stir to combine and cook for 2-3 minutes, allowing the pineapple to char slightly and the peppers to soften.
   Look for The pineapple should have caramelized edges and the peppers should be tender-crisp.
   Tip Let the pineapple sit undisturbed for a minute to get nice char marks.
5. 5Glaze Everything
   Pour the teriyaki glaze over the skillet contents. Stir to coat everything evenly and let the sauce bubble and thicken for 1-2 minutes, scraping up any browned bits from the bottom.
   Look for The sauce should be glossy and thick enough to coat the back of a spoon.
   Tip If the sauce reduces too much, add a splash of water to loosen it.

The pineapple and peppers should be in the skillet, with the pineapple starting to char and the peppers softening. The cashews are toasting and turning fragrant. When the glaze is poured in, it should bubble vigorously and start to thicken. The sauce will coat the back of a spoon and cling to the chicken and fruit.

Finish and Serve

6. 6Finish and Serve
   Remove the skillet from heat. Sprinkle with sesame seeds and serve immediately over rice or noodles, if desired.
   Look for The dish should be glossy, fragrant, and sizzling.
   Tip Let the skillet rest for a minute before serving to allow the sauce to set slightly.

The dish is glossy and fragrant, with the sauce clinging to every piece. The pineapple has caramelized edges, the peppers are tender-crisp, and the cashews are crunchy. Sprinkle with sesame seeds and serve immediately. The skillet should be sizzling and the aroma irresistible.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the heat and steams the chicken instead of searing it. Cook in batches if needed. Another is adding the glaze too early—it should go in at the end so it doesn't burn.

Also, don't skip the cornstarch; it's essential for the crispy coating and helps thicken the sauce. Finally, resist the urge to stir constantly; let the chicken sit to develop a golden crust.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The sauce should be thick and glossy, clinging to the chicken and pineapple.

The pineapple should have caramelized edges, and the cashews should be toasted and fragrant. If the sauce seems too thin, let it bubble for another minute; if it's too thick, add a splash of water or pineapple juice to loosen it.

• Poultry: 165°F (74°C) in the thickest part