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A plate of Teriyaki Pineapple Chicken, glazed and garnished

Quick way to grow your Teriyaki Pineapple Chicken

This recipe provides a quick and delicious way to prepare Teriyaki Pineapple Chicken, perfect for a flavorful weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • whisk
  • large skillet or wok

Ingredients
  

Main Ingredients

  • 1.5 lbs chicken breast cut into 1-inch pieces
  • 1 can pineapple chunks drained
  • 2 bell peppers any color, chopped
  • 1 onion chopped

Teriyaki Sauce

  • 0.5 cup soy sauce
  • 0.25 cup brown sugar
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp ginger grated
  • 2 garlic cloves, minced
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions
 

Preparation

  • In a medium bowl, whisk together all the teriyaki sauce ingredients until well combined.
  • Toss the chicken pieces with half of the teriyaki sauce and let it marinate for at least 10 minutes.

Cooking

  • Heat a large skillet or wok over medium-high heat with a tablespoon of oil.
  • Add the marinated chicken and cook until browned on all sides and cooked through.
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped bell peppers and onion; cook until tender-crisp.
  • Return the chicken to the skillet, add the drained pineapple chunks and the remaining teriyaki sauce.
  • Stir well and cook for another 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables.

Serving

  • Serve hot over rice or noodles, garnished with sesame seeds and chopped green onions if desired.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the teriyaki sauce. Adjust brown sugar to your sweetness preference. This dish pairs well with steamed white rice or lo mein noodles.