This easy-to-make Pineapple Teriyaki Chicken is so flavorful, sweet, and tangy. This healthy recipe is made in 30 minutes and is perfect for the whole family to enjoy and It is Whole30, gluten-free, and low-carb as well.

Summer is here! It is my favorite time to use fresh pineapples for dessert or, better yet, in savory recipes like this healthy pineapple chicken teriyaki!

I have been craving Asian flavors lately, like Japanese teriyaki, Pad Thai, Chinese Cucumber Salad, you name it. 

And now I just have to elevate my usual Chicken Teriyaki recipe with the flavor of summer.

A bowl with veggies, fruit, protein and rice

A few more delicious stir fry recipes I love:

  1. Crispy Teriyaki Glazed Salmon {Whole30}
  2. Zucchini Mushroom Stir Fry (Gluten Free, Vegan)
  3. Whole30 Cauliflower Fried Rice with Chicken

 

Why do I love this One-Pan Pineapple Teriyaki Chicken?

A wok filled with broccoli, pineapple, peppers, and chicken covered in a gluten free teriyaki sauce and topped with sesame seeds and green onions

 

1. Easy to Make

Stir fry is my go-to when I don’t have enough time to wait for the oven to heat and the food to cook.

Besides that, what’s easier than chicken and vegetable stir fry, right?

This healthy and flavorful recipe can be made all in one pan.

Additionally, don’t let the teriyaki sauce intimidate you.

It can be easily made by mixing all the ingredients in one bowl as well.

2. Healthy, whole30, gluten-free recipe

A bowl filled with broccoli, pineapple, peppers, and chicken covered in a gluten free teriyaki sauce and topped with sesame seeds and green onions, it's served with brown rice

 

Traditionally, teriyaki sauce is made of soy sauce, mirin (or sake), sugar, and ginger.

In order to make this recipe whole30 and gluten-free, I have made a few substitutions.

Coconut aminos:

It is my go-to ingredient in Asian cuisine when I need to replace soy sauce.

Pineapple juice:

The sweet and tangy pineapple juice can be squeezed from the fresh pineapple that we have in hand for this recipe. Fruit juice is healthier than white sugar.

Arrowroot flour:

Another one of my staple ingredients in paleo cooking. Once heated, arrowroot flour acts as starch and will result in a sticky texture.

Perfect for meal prep

a glass container with meal prepped lunch

This Pineapple Chicken Teriyaki recipe is also perfect for meal prep.

You can either store them with rice to have individual meals prepared for the week or just simply store it in a big airtight container.

Then dinner can be ready in under 5 minutes during the weeknights.

What is Teriyaki? What does it taste like?

gluten-free sauce is being poured over a stir fry of protein, broccoli and peppers

Teriyaki is a way of Japanese cooking. Teri means luster, Yaki means broiled, grilled, or roasted (Think Japanese steak house). 

First, food is usually marinated in Teriyaki Sauce to the flavor to soak in before the cooking process happens. 

What does Teriyaki Taste like?

Teriyaki sauce is a sweet and salty sauce that has a little bit of tangy taste to it.

The texture is slightly on the thicker side. Even when it is warmed up, the sauce stays a little gooey.

Ingredients for Pineapple Chicken Teriyaki

Four bowl with onion, garlic, ginger and veggies

Chicken:

You can use either chicken breast or chicken thighs.

Chicken thighs will be more juicy and tender in this recipe. Although I sometimes prefer the texture of chicken breast (after adding arrowroot flour).

Pineapple:

The co-star of this recipe!

You will need chunks of fresh pineapple for the stir fry.

Additionally, adding pineapple juice to the teriyaki sauce adds a sweet and tangy flavor to it. You can either buy store-bought pineapple juice or juice from the fresh pineapples you have in hand.

If you are using a whole pineapple, check out this tutorial for “how to cut a pineapple“, by A Couple Cooks.

a stir fry of veggies, fruit and chicken glazed with teriyaki

Teriyaki Sauce:

My favorite sauce to whip up. It is packed with flavors and all you need are:

  • Coconut aminos (or soy sauce)
  • Rice vinegar
  • Sesame oil
  • Pineapple juice
  • Arrowroot flour (or corn starch)

How to make Pineapple Teriyaki Chicken

A pan full of healthy veggies

First, marinate the chicken (cubed) in coconut aminos and arrowroot flour for an hour or more.

Arrowroot flour acts as a starch.

I love using arrowroot flour when cooking meat. It traps the moisture in and results in the most tender and moist chicken.

Especially chicken breast tends to get dry.

Check out: oven-baked chicken

Instructions on how to marinate protein in arrowroot flour and coconut aminos

Second, prepare the produce. And whisk all the ingredients for teriyaki sauce in a small bowl.

Time to cook!

Lightly stir fry the veggies with salt to taste. Transfer to a plate. Then return to the same pan to cook the chicken.

After the chicken is cooked through, add the vegetables back in, fresh pineapples, and stir in the teriyaki sauce.

Lastly, gently stir and coat everything with the sauce.

How to Serve Pineapple Chicken Teriyaki

A bowl full with rice, chicken, peppers and broccoli coated in teriyaki sauce

There are so many ways you can enjoy this Pineapple Chicken Recipe.

Serve with Cauliflower Rice for a Whole30 and low carb meal.

Serve with Jasmine or brown rice.

Or try these Zucchini Mushroom Stir Fry (Gluten-Free, Vegan) as a low-carb side.

What is your favorite kind of teriyaki? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Healthy dinner served in a bowl with rice and chopsticks

You may also like these Healthy Dinner recipes:

1. Healthy Paleo Orange Chicken

2. Chicken Teriyaki Stir Fry (Whole30)

3. Chicken Pad Thai (Whole30)

Get the recipe:Pineapple Chicken Teriyaki Stir Fry (Whole30)

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This Whole30 Pineapple Chicken Teriyaki Stir Fry recipe is sweet and tangy, and so easy to make too! This recipe is also paleo, keto, gluten, and soy-free. 
4.69 stars (16 reviews)
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Ingredients

Stir Fry

  • 1 1/2 lb chicken breast
  • 3-4 tbsp oil, for stir-frying
  • 1 cup cubed fresh pineapple
  • 1/2 head of broccoli, ~ 1 cup
  • 1/2 cup red bell pepper
  • 2 stalks of green onion, green and white part separated
  • 2 small cloves of garlic
  • 1 inch fresh ginger
  • Salt to taste*

Chicken Marinade

  • 2 -3 tbsp coconut aminos
  • 2 tbsp arrowroot flour

Teriyaki Sauce

Equipment

Instructions 

  • Cut the chicken into small pieces.
  • In a large mixing bowl, combine coconut aminos and arrowroot flour for the marinade. Add the chicken, stir to coat the chicken, and set aside.
  • Cut the broccoli into small florets, cube the red bell pepper, mince the garlic, and thinly slice the ginger. Chop scallions and separate the white and green parts**.
  • Prepare the pineapple by removing the skin. Then, core it and cut the pineapple into inch-sized cubes.
  • In a small bowl, mix together all the ingredients for the Teriyaki sauce – coconut aminos, rice vinegar, arrowroot flour, sesame oil, and pineapple juice. Set aside.
  • Heat 1 tablespoons of oil in a large skillet over medium-high heat. Sautee the bell peppers and broccoli for about 2 – 3 minutes, season with salt to taste. Then, transfer to a plate.
  • Return to the same pan, heat up 2 tablespoons of oil, sautee the marinated chicken, garlic, and the white part of the scallion, until the chicken is cooked through, and slightly browned.
  • Add the sauteed veggies, ginger, and fresh pineapple into the chicken pan, and mix well.
  • Gently stir in the teriyaki sauce. Keep stirring until the sauce becomes sticky and thoroughly coats the chicken stir-fry.***
  • Garnish with the green part of the scallion and sesame seeds (optional). Enjoy!

Notes

  1. * The coconut aminos are salty themselves, so take that into consideration when adding extra salt.
  2. ** Roughly 2/3 of the scallion is white and 1/3 of it is green.
  3. *** I usually taste it at this step to see if it is salted to my liking. You can apply additional salt per your preference.
Nutrition facts may vary depending on the rice you choose to use.
Serving: 1g, Calories: 688kcal, Carbohydrates: 36g, Protein: 38g, Fat: 44g, Saturated Fat: 14g, Polyunsaturated Fat: 28g, Cholesterol: 96mg, Sodium: 587mg, Fiber: 6g, Sugar: 23g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Asian