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This Freezer-Friendly Pineapple Teriyaki is so easy and so good, it’s about to become your new weeknight obsession. By using blitzed pineapple (in its juice), you’re not just adding sweetness, but the natural enzymes in the fruit actually help tenderize the chicken, making it incredibly juicy and melt-in-your-mouth tender.

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Ingredients

• 600g Chicken thighs (boneless)
• 220g Canned pineapple (with juice not syrup!)
• 4 tbsp Soy sauce
• 2 tsp Brown sugar
• 1.5 tsp Garlic, minced
• 1 tbsp Sesame oil
• ½ tsp Ginger (ground or freshly grated)
• Pinch of Salt (to taste)

Cooking Instructions

1. The Marinate

Blitz the pineapple and its juice in a blender until it’s slightly coarse – you want a bit of texture, not just juice! In a bowl or freezer bag, combine the pineapple with the soy sauce, brown sugar, garlic, sesame oil, and ginger.

• Quick Prep: Marinate for at least 1 hour.
• Meal Prep: Freeze for up to 2 months. The flavors will deepen as it thaws!

2. The Sear

Heat a grill pan or heavy-duty skillet over medium heat. Add the thawed chicken (scroll below for thawing tips)

Important Tip: Because of the natural fruit sugars, this can burn easily. Cover the pan with a lid for the first few minutes of cooking on each side. This creates steam that cooks the chicken through while keeping it moist.

3. The Char

Once the chicken is cooked through, remove the lid and crank the heat to high. Sear for 1-2 minutes until you get those beautiful, smoky charred grill marks.

4. The Clean Turn

Pro Tip: Use a paper towel to carefully wipe the pan between batches. This removes any caramelized sugar residue so your next piece of chicken stays golden, not black.

5. The Bonus Sauce (Don’t Skip This!)

Don’t let that extra flavor go to waste!

• Pour the remaining marinade into a small saucepan (or the same skillet used for the chicken).
• Add 1/2 cup of water and bring it to a rolling boil. Taste and adjust with a little salt and pepper.
• The Slurry: Mix 1–1.5 tsp of cornflour with a little warm water until smooth.
• Whisk the slurry into the boiling sauce, stirring constantly until it thickens into a glossy glaze. Pour this over your chicken before serving.

Serving Suggestions

• The Bowl: Serve over fluffy white rice with a side of stir-fry of veggies like beans, mushrooms, and carrots and sauce made from the leftover marinade.

• Teriyaki Noodles: Slice the chicken and toss it into a pan of fried udon or egg noodles with sliced bell peppers.
• The Garnish: Never skip the finishing touches! Top with toasted sesame seeds and a handful of sliced spring onions for that professional look.

How to Safely Thaw Your Chicken

To keep your chicken juicy and safe to eat, follow these thawing guidelines:

• The Best Way (Fridge): Transfer the bag from the freezer to the fridge 24 hours before cooking. This slow thaw allows the marinade to really penetrate the meat.
• The Quick Way (Cold Water): Submerge the sealed bag in a bowl of cold tap water. Change the water every 30 minutes until thawed. This usually takes about 1–2 hours.
• Safety Note: Never thaw marinated chicken on the kitchen counter or in warm water, as this can lead to bacterial growth.

FAQs & Safety Tips

Is it safe to freeze pineapple with raw chicken?

Absolutely! The acidity and bromelain in the pineapple act as a natural tenderizer. Just be sure to cook the chicken within 24 hours of it being fully thawed to ensure the texture stays firm and delicious.

Can I use fresh pineapple instead of canned?

You can, but canned is actually better for long-term marinating. Fresh pineapple contains much stronger enzymes that can turn chicken “mushy” if left too long. Canned pineapple is heat-treated, which slows this process down, making it perfect for freezer prep!

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. This chicken is actually fantastic cold in a wrap or a salad the next day!

What if I don’t want to freeze it? How long can it stay in the fridge?

You can store the marinated chicken in the refrigerator in an airtight container or sealed bag. However, you should marinate it for a maximum of 2 days. The risk of spoilage increse and, and the texture of the chicken can become overly soft or “mushy” due to the pineapple. For the best results, aim to cook it within 24 hours!

Try my other marinades

• Easy Creamy Lemon Dill Chicken: Low-Calorie & High-Protein Marinade
• How to Make Mint Coriander Chicken Marinade: A Delicious Herb Blend
• The Only Hot Honey Chicken Marinade You’ll Ever Need (Freezer-Friendly!)