Chicken Teriyaki with papaya and pineapple


1 (baby) pineapple
1/2 papaya
400 g chicken thigh fillet
2 cloves of garlic
1 piece of ginger (2cm)
120 ml soy sauce
2 tbsp brown sugar
2 tbsp honey

This teriyaki chicken is extra tasty with papaya and pineapple, but serving it IN the (baby) pineapple will make it into a feast on your table!


  • 1
    Cut the pineapple in half and scoop out the flesh. Cut the flesh into small cubes.
  • 2
    Halve the papaya and cut the flesh from one half into cubes.
  • 3
    Cut the chicken thigh into cubes and fry in a frying pan until light brown
  • 4
    Crush the garlic and grate the ginger and add it to the chicken.
  • 5
    Then add the soya sauce, sugar and honey. Bring to the boil and reduce to a syrupy sauce.
  • 6
    Turn off the heat and stir in the cubes of pineapple and papaya.
  • 7
    Stuff the hollowed-out pineapple with the chicken mixture and serve immediately.
  • 8
    TIP: Cut the flesh of the other papaya half into cubes and serve on the side.
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