Easy Pineapple Teriyaki Chicken Recipe for Pressure Canning
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After canning my teriyaki chicken recipe and LOVING it, I have been dreaming of making a pineapple teriyaki chicken recipe sauce situation. First, I added pineapple chunks to that recipe and it was good, but not exactly what I wanted. I had a fever and I needed more…. PINEAPPLE. Like… I want pineapple teriyaki chicken bowls for dinner that are so pineapple, you don’t question what’s in it. And, of course, I want to can it for major convenience and ease. One prep, multiple dinners!
So, a thought. And also, onto to Pinterest I gooooo. Because somebody has to have a good idea. I was considering replacing the brown sugar portion of my recipe with pineapple…
AHA!
Some other folks had the same thought and I have pulled from a few different recipes for inspo and pulled together this recipe. Now. This teriyaki isn’t as sweet as the other is, and I like that. It’s more of a sweet and sour situation, but I’m still calling it a teriyaki. Because IDEK what makes it a teriyaki if I’m being honest, but in my house, it’s teriyaki. Maybe not a traditional teriyaki sauce. BUT. It’s good. And that’s all that matters.
I used canned pineapple for this recipe because that’s what I had and it needed used, but I will believe fresh pineapple would be supreme, obviously. I mean, it is part of the star ingredient list of this pineapple teriyaki chicken recipe :D
I did lean this recipe toward more tart and less sweet if that makes sense? Some teriyaki’s lean toward almost sickeningly umami and sweet, and my old elderly soul just cannot do that anymore. I want the pineapple but I also want some zing that doesn’t make me want to chug a gallon of water afterward or feel like I just ate a bowl of candy.
This means, if you enjoy a sweeter teriyaki, simply adjust the sugar content to your liking. The amount I add is NOT a hard and fast rule that you can’t deviate from. Botulism won’t happen because you added an extra tablespoon. Promise.
Let’s make this delicious pineapple teriyaki chicken recipe!
Equipment You Might Want:
- Blender
- Stock Pot
- Pint Canning Jars
- Canning Lids & Screw Bands
- Jar Funnel
- Pressure Canner
- Jar Lifter
Ingredients:
- 1 1/2 cups pineapple puree
- 1/2 cup pineapple juice
- 1/3 cup soy sauce (or coconut aminos)
- 5 Tbs coconut sugar
- 1 Tbs molasses
- 1 1/2 tsp fresh ginger, finely grated
- 1/3 cup rice wine vinegar
- 5 cloves garlic, minced
- 3 pounds chicken breast
Step 1: Make the Sauce
Start by making the sauce and adding all the ingredients except the chicken to a stock pot. Place over medium low heat and cover. Bring to a gentle simmer, stirring frequently. Be sure and taste the sauce and adjust seasonings to your preference. If you don’t prefer a more vinegar forward teriyaki, add less rice wine vinegar to start and adjust from there.
Step 2: Prep Chicken
While the sauce heats, preheat a cast iron pan and cut the chicken into bite-sized pieces. Season the chicken with 1 tsp salt and 1/2 tsp black pepper.
If you are fine with the texture of raw packed canned chicken, you can skip pre cooking and just add the cubed seasoned chicken straight to the jars. I prefer to use pre-cooked chicken because it renders a better texture and flavor after canning IMO than raw packed.
Add 1 Tbs beef tallow or olive oil to the pan. Working in batches, brown the chicken pieces lightly on all sides. Don’t worry about cooking through completely as they will finish cooking during the canning process.
After browning, add the cubed chicken straight to prepared pint jars, keeping below 1-inch headspace and packing gently. You want plenty of room for sauce!
Step 3: Fill Jars
Once all the chicken has been browned and is in jars, ladle over the hot teriyaki sauce to 1-inch headspace. Remove any air bubbles and add extra sauce as needed to maintain headspace.
Any extra sauce leftover can be added to a jar and canned with the chicken teriyaki jars to save and use for next time or frozen.
Wipe jar rims and add lids and secure with a screwband.
Process pint jars in a pressure canner for 75 minutes at your elevations recommended weight for low acid food.
**Rebel Water Bath** Process pint jars in a boiling water bath for 3 hours, adjusting time for elevation if needed. Maintain water at a full rolling boil the entire time and make sure at minimum, the food level of the jars are submerged the entire time. Have a separate pot of kettle of boiling water to top off as needed.
Once canning time is complete, allow pressure canner to complete depressurize before removing jars to a heat proof surface lined with a towel. Allow jars to cool undisturbed for 18-24 hours.
Step 4: Storage
Once cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Proper storage temperatures are 50-70 degrees F.
Shelf life is ’til you eat it; if the seal is good, the food is good. Aim to rotate jars of canned food out every 2 years for best flavor and nutrition, but they last far longer than that.
Any jars that did not seal may be reprocessed, placed in the fridge to be eaten soon, or frozen. The rule is to do something with jars that did not seal within 24 hours of the canning time, otherwise you should throw them out.
To Use:
Add the contents of 1 pint jar along with 1-2 tsp of cornstarch to a pan. Stir to combine and then place over medium low heat. Bring to a gentle simmer and cook until heated through and the sauce has thickened nicely.
Serve with jasmine rice cooked in chicken broth and extra grilled pineapple or your favorite vegetable side in a bowl. Chop some fresh green onions and sprinkle over some sesame seed.
Enjoy my delish pineapple teriyaki chicken recipe for canning!
Equipment
- Blender
- stock pot
- pint canning jars
- Canning lids & screw bands
- Jar Lifte
Ingredients
- 1 1/2 cups pineapple puree
- 1/2 cup pineapple juice
- 1/3 cup soy sauce or coconut aminos
- 5 Tbs coconut sugar
- 1 Tbs molasses
- 1 1/2 tsp fresh ginger finely grated
- 1/3 cup rice wine vinegar
- 5 cloves garlic minced
- 3 pounds chicken breast
Instructions
- Start by making the sauce and adding all the ingredients except the chicken to a stock pot. Place over medium low heat and cover. Bring to a gentle simmer, stirring frequently. Be sure and taste the sauce and adjust seasonings to your preference. If you don’t prefer a more vinegar forward teriyaki, add less rice wine vinegar to start and adjust from there.
- While the sauce heats, preheat a cast iron pan and cut the chicken into bite-sized pieces. Season the chicken with 1 tsp salt and 1/2 tsp black pepper.
- If you are fine with the texture of raw packed canned chicken, you can skip pre cooking and just add the cubed seasoned chicken straight to the jars. I prefer to use pre-cooked chicken because it renders a better texture and flavor after canning IMO than raw packed.
- Add 1 Tbs beef tallow or olive oil to the pan. Working in batches, brown the chicken pieces lightly on all sides. Don’t worry about cooking through completely as they will finish cooking during the canning process.
- After browning, add the cubed chicken straight to prepared pint jars, keeping below 1-inch headspace and packing gently. You want plenty of room for sauce!
- Once all the chicken has been browned and is in jars, ladle over the hot teriyaki sauce to 1-inch headspace. Remove any air bubbles and add extra sauce as needed to maintain headspace.
- Any extra sauce leftover can be added to a jar and canned with the chicken teriyaki jars to save and use for next time or frozen.
- Wipe jar rims and add lids and secure with a screwband.
- Process pint jars in a pressure canner for 75 minutes at your elevations recommended weight for low acid food.
- **Rebel Water Bath** Process pint jars in a boiling water bath for 3 hours, adjusting time for elevation if needed. Maintain water at a full rolling boil the entire time and make sure at minimum, the food level of the jars are submerged the entire time. Have a separate pot of kettle of boiling water to top off as needed.
- Once canning time is complete, allow pressure canner to complete depressurize before removing jars to a heat proof surface lined with a towel. Allow jars to cool undisturbed for 18-24 hours.
- Once cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight. Proper storage temperatures are 50-70 degrees F.
- Shelf life is ’til you eat it; if the seal is good, the food is good. Aim to rotate jars of canned food out every 2 years for best flavor and nutrition, but they last far longer than that.
- Any jars that did not seal may be reprocessed, placed in the fridge to be eaten soon, or frozen. The rule is to do something with jars that did not seal within 24 hours of the canning time, otherwise you should throw them out.
To Use:
- Add the contents of 1 pint jar along with 1-2 tsp of cornstarch to a pan. Stir to combine and then place over medium low heat. Bring to a gentle simmer and cook until heated through and the sauce has thickened nicely.
- Serve with jasmine rice cooked in chicken broth and extra grilled pineapple or your favorite vegetable side in a bowl. Chop some fresh green onions and sprinkle over some sesame seed.
Does coconut sugar taste like coconut? Can you use regular sugar?
No, it kinda tastes caramel-y like brown sugar!