15-Minute Teriyaki Pineapple Cashew Chicken Skillet Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the skillet is ripping hot before adding the chicken. Pat the chicken dry with paper towels first—excess moisture will prevent browning.

Use tongs to turn the chicken pieces, and don't move them too often. Let them develop a deep golden crust before flipping. This not only adds flavor but also creates a nice texture contrast with the tender interior.

The glaze is the star of this dish, so take a moment to balance the flavors. If you like it sweeter, add a bit more honey. For more tang, increase the pineapple juice. For heat, throw in a pinch of red pepper flakes.

Remember that the sauce will thicken as it cools, so don't over-reduce it on the stove. A splash of water at the end can bring it back to the perfect consistency.

Variations

• Spicy Teriyaki: Add 1-2 teaspoons of sriracha or red pepper flakes to the glaze for a fiery kick. You can also toss in sliced fresh chilies with the bell pepper. Adjust the heat to your preference.
• Vegetable-Packed: Add broccoli florets, snap peas, or zucchini along with the bell pepper. Increase the cooking time by 2-3 minutes to ensure the vegetables are tender-crisp. This adds more color and nutrients to the dish.
• Garlic Lover's: Mince 2-3 cloves of garlic and add them to the skillet with the ginger. Sauté for 30 seconds until fragrant before adding the chicken. This adds an extra savory depth to the glaze.
• Citrus Twist: Replace the pineapple juice with orange juice and add a teaspoon of orange zest to the glaze. Garnish with orange segments instead of pineapple for a refreshing citrus flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.

Reheat

Reheat in a skillet over medium heat, adding a splash of water or pineapple juice to revive the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken when chilled, so add a splash of water or pineapple juice when reheating to restore the glossy texture. Reheat gently in a skillet over medium heat or in the microwave in 30-second bursts, stirring between intervals.

You can prep the ingredients ahead of time: cube the chicken, toss with cornstarch, and store in the fridge for up to 24 hours. Whisk the glaze and store in a sealed jar.

Slice the bell pepper and cut the pineapple, keeping them in separate containers. When ready to cook, everything is ready to go—just heat the skillet and cook as directed.

Serving ideas

Serve this skillet over steamed jasmine rice or cauliflower rice to soak up the extra glaze. For a low-carb option, serve it on a bed of greens or alongside stir-fried vegetables.

The sweet and savory flavors pair beautifully with a side of sautéed bok choy or a simple cucumber salad. Garnish with extra sesame seeds and sliced green onions for a pop of color.

This dish is also great for meal prep: divide the chicken, pineapple, and cashews into containers with rice and vegetables. It reheats well and stays flavorful for a few days. For a fun twist, use the mixture as a filling for lettuce wraps or tacos. The possibilities are endless, and the leftovers are just as delicious as the fresh version.

Frequently asked questions

Recipe card

15-Minute Teriyaki Pineapple Cashew Chicken Skillet

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch cubes
• 1 tbsp cornstarch
• 1/3 cup soy sauce
• 1/4 cup pineapple juice
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 1 cup fresh pineapple chunks
• 1 red bell pepper, sliced
• 1/2 cup cashews
• Sesame seeds, for garnish, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remove the skillet from heat. Sprinkle with sesame seeds and serve immediately over rice or noodles, if desired.

Contains: gluten, soy, tree nuts, sesame

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

30 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.