Honey Pineapple Teriyaki Chicken

Forget the takeout! This Pineapple Teriyaki Chicken is packed with tender chunks of chicken, has a sweet and savory flavor, and is a hit with everyone in the family. Teriyaki chicken made with fresh pineapple is packed with protein and plenty of sweet and savory flavor. It’s a family-friendly dinner that’s great served over rice or quinoa. It’s so easy to make and it’s on the table in 30 minutes!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 251 kcal per serving

Ingredients

¼ cup - reduced sodium soy sauce
¼ cup - water
6 tablespoons - honey
2 tablespoons - pineapple juice
1 ½ tablespoons - rice vinegar
1 ½ tablespoons - mirin
½ tbsp - ginger
1 tbsp - cornstarch
2 tablespoons - olive oil
1 lb - boneless skinless chicken breasts
2 tablespoons - cornstarch
salt
black pepper
1 - red bell pepper
1 ½ cups - fresh pineapple chunks

Instructions

Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.
Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side.
If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture.
Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!

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