Easy 5 Star Favorite Recipes

This is my sticky Pineapple Teriyaki Chicken: juicy bites of chicken tossed in a glossy, garlicky soy-pineapple glaze that clings like a needy ex—but in a good, edible way. It’s sweet, salty, a little spicy if you want, and it loves rice more than I love not sharing dessert. It’s weeknight-fast, party-cute, and yes, you can use canned pineapple—no one’s checking your produce loyalty card.

The first time I made this, my husband asked if we “really need to peel the pineapple,” and honestly I’m filing for culinary divorce. The kids ate half the pineapple “samples” before it hit the pan, I used a skillet that was absolutely too small (hello, teriyaki geyser), and at one point I thickened the sauce with a cornstarch dump so dramatic it looked like a snow globe. Still turned out amazing. The smoke alarm also contributed its opinion. We all survived and asked for seconds.

Time-Saving Hacks

– Buy pre-cut pineapple. Yes, it costs more. No, your sanity isn’t free.
– Stir the cornstarch right into the soy-pineapple mixture in a measuring cup. Is it proper? Not really. Does it work? Absolutely.
– Use rotisserie chicken; toss it in at the end so you don’t end up with teriyaki cotton balls.
– Microwave rice packets: two minutes to “I tried.”
– Sheet-pan it: toss chicken, peppers, and pineapple with sauce, roast at 425°F, broil for 2 minutes to get those caramelized edges we all pretend we planned.
– Line your pan with foil or parchment. We’re here to eat, not to scrub.

Serving Ideas

– Steamy jasmine rice, because saucy chicken needs a soft landing.
– Coconut rice if you’re extra or hosting in-laws you’re trying to impress without making eye contact.
– Cauliflower rice for when your jeans are suddenly “vintage fit.”
– Top with scallions, sesame seeds, and a squeeze of lime. Yes, limes belong here. No, I won’t be taking questions.
– Serve with wine if the kids drove you nuts; a crisp lager if your group text did.

What to Serve It With

– Garlicky green beans or roasted broccoli (the sauce drips down and turns them into the hero).
– Cucumber salad with rice vinegar and a pinch of chili flakes, because balance.
– Chili-garlic noodles if you like things a little chaotic, like my spice cabinet.
– Pineapple salsa on the side if you accidentally bought two pineapples. Happens to the best of us.

✔Tips & Mistakes

– Pat the pineapple dry before it hits the pan. Wet fruit = sad sear.
– Don’t crowd the skillet. Work in batches unless you enjoy steaming your dinner into beige.
– Mix cornstarch into cold liquid first. Dumping it straight into the hot pan equals lumpy regret.
– Add sesame oil at the end for max flavor. Cook it too long and it gets shy.
– Using canned pineapple? Drain it like you mean it, or you’ll be making juice soup.
– Cast iron lovers: pineapple is acidic and can mess with seasoning. Use enameled cast iron or stainless if you’re precious about that pan.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in an airtight container. Keep rice separate so it doesn’t turn into paste.
– Freezer: Up to 2 months. Thaw overnight; rewarm gently on the stove with a splash of water to wake the sauce back up.
– Meal prep: Portion chicken and sauce on one side, veggies on the other, rice in its own zone. Yes, three compartments. No, I won’t wash fewer containers.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Protein swap: shrimp (cook fast, sauce last), tofu (press, cube, crisp), pork tenderloin (thin slices), or tempeh if you’re trying to impress your yoga instructor.
– Sweetener: maple syrup works; cut back a little and taste as you go.
– Heat: add sriracha, chili crisp, or red pepper flakes if your mood requires drama.
– Veggies: bell peppers, snap peas, carrots, onions, or edamame. Use what’s sulking in the crisper.
– Low-sodium: choose low-sodium soy/tamari and adjust salt at the end. Flavor first, salt later.
– Grill option: skewer chicken and pineapple, brush with sauce near the end so the sugar doesn’t burn. Char = good, ash = bad.
– Slow cooker: dump sauce + chicken, cook on low 3–4 hours, thicken with a cornstarch slurry at the end, stir in pineapple so it doesn’t disintegrate.

Frequently Asked Questions

Easy 5 Star Favorite Recipes

This one-pan lemon garlic chicken with potatoes and green beans is a reliable weeknight winner—juicy, buttery, and bursting with bright flavor.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds boneless skinless chicken thighs
• ▢ 1.5 pounds baby gold potatoes halved
• ▢ 12 ounces green beans trimmed
• ▢ 4 tablespoons unsalted butter melted
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons lemon juice fresh
• ▢ 1 teaspoon lemon zest
• ▢ 4 cloves garlic minced
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 teaspoon dried oregano
• ▢ 2 tablespoons fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment or lightly grease it.
• In a small bowl, whisk together melted butter, olive oil, lemon juice, lemon zest, minced garlic, honey, paprika, oregano, salt, and pepper.
• Add the potatoes to the baking sheet and toss with 2 tablespoons of the butter mixture. Spread into a single layer and roast for 10 minutes.
• While potatoes start roasting, pat the chicken dry with paper towels. Toss the chicken with half of the remaining butter mixture.
• Remove the baking sheet from the oven. Push potatoes to one side, add green beans to the other, and drizzle the beans with 1 tablespoon of the butter mixture.
• Nestle the chicken pieces in the center. Spoon any remaining butter mixture over the chicken.
• Return to the oven and roast for 25 minutes, or until the chicken reaches 165°F internally and the potatoes are tender.
• Broil for 2 to 3 minutes for extra color if desired. Rest 5 minutes, then garnish with chopped parsley and serve with pan juices.

Notes

Swap thighs for chicken breasts, adjust roasting time as needed. Add red pepper flakes for heat or sprinkle with grated Parmesan before serving.