If you’re looking for a dinner that’s bold, juicy, colorful, and irresistibly comforting, Teriyaki Pineapple Chicken Boats might just become your new favorite. This recipe brings together tender chicken, caramelized pineapple, and sticky-sweet teriyaki sauce, all served right inside roasted pineapple halves. It’s the kind of meal that feels fancy but is secretly easy—and perfect for weeknights, meal prep, or impressing guests without stress.

These chicken pineapple boats are inspired by tropical flavors and Asian-style glaze, but they fit beautifully into everyday home cooking. Whether you’re feeding a family or cooking for yourself, this recipe hits all the right notes: sweet, savory, juicy, and satisfying.

Why You’ll Love Teriyaki Pineapple Chicken Boats

• Sweet and savory balance from pineapple + teriyaki
• High-protein, filling, and naturally gluten-free (with GF sauce)
• Ready in under 45 minutes
• Perfect for meal prep or entertaining
• Visually stunning presentation

This dish looks like something you’d get at a restaurant, but it’s totally doable at home. Plus, serving the chicken inside pineapple “boats” makes it fun, creative, and memorable.

Ingredients

2 whole pineapples
2 large boneless, skinless chicken breasts, diced
1 cup teriyaki sauce (store-bought or homemade)
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon black pepper
1 small red bell pepper, diced
¼ cup green onions, sliced
1 tablespoon sesame seeds (optional garnish)
Fresh cilantro for garnish

Instructions

Preheat your oven to 400°F (200°C).
Slice each pineapple in half lengthwise. Carefully scoop out the flesh, leaving about ½-inch thick walls to create “boats.” Chop the pineapple flesh into bite-size pieces and set aside.
In a large skillet, heat olive oil over medium heat. Add diced chicken and cook for 5–7 minutes until lightly browned.
Season the chicken with garlic powder, ginger, pepper, and soy sauce. Stir well.
Add diced bell pepper and chopped pineapple to the skillet. Cook for 3–4 minutes until slightly softened.
Pour in the teriyaki sauce and simmer for another 3–5 minutes until everything is glossy and caramelized.
Spoon the mixture into the hollowed pineapple boats.
Place boats on a baking sheet and bake for 10–12 minutes until hot and slightly roasted.
Remove from oven, garnish with green onions, sesame seeds, and cilantro.
Serve immediately and enjoy!

Flavor Tips for Perfect Pineapple Chicken Boats

• Use fresh pineapple for the best sweetness and texture
• Don’t overcook the chicken—it should be juicy, not dry
• Let the sauce thicken slightly before stuffing the boats
• Add chili flakes if you like a spicy kick

Delicious Variations

• Spicy Teriyaki – Add sriracha or chili garlic sauce
• Hawaiian BBQ – Swap teriyaki for BBQ sauce
• Shrimp Boats – Replace chicken with shrimp
• Vegetarian – Use tofu or mushrooms instead

Serving Suggestions

Serve your Teriyaki Pineapple Chicken Boats with:
• Steamed jasmine rice
• Coconut rice
• Cauliflower rice
• A light cucumber salad

These boats are filling on their own but pair beautifully with a simple side.

Meal Prep & Storage

• Store leftovers in an airtight container for up to 4 days
• Reheat in microwave or oven
• Pineapple boats can be prepped ahead and filled later

Fun Food Fact

Pineapple contains an enzyme called bromelain, which helps tenderize meat—making it perfect for chicken dishes like this one!

Final Thoughts

Teriyaki Pineapple Chicken Boats are everything you want in a dinner: bold flavor, easy prep, and beautiful presentation. They’re tropical comfort food with a modern twist—and once you try them, they’ll be on repeat in your kitchen.