One Pan Pineapple Chicken Teriyaki {30 Minutes}
This easy-to-make Pineapple Teriyaki Chicken is so flavorful. The tender and juicy chicken and tangy pineapple smothered in a sweet sticky teriyaki sauce, it is the perfect weeknight family dinner recipe made in 30 minutes.
It has quickly become a SKS community favorite. Try it and let me know what you think in the comment below.
Summer is here! It is my favorite time to use fresh pineapples for dessert or, better yet, in savory recipes like this pineapple chicken teriyaki!
And now I just have to elevate an easy one-pan chicken with my favorite Teriyaki sauce and the flavor of summer.
Why You Will love this One-Pan Pineapple Teriyaki Chicken?
1. Easy to Make in One Pan
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.
2. Soy Free, made with coconut aminos
In order to make this recipe soy free 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. It is the perfect way to sweeten this teriyaki sauce.
Arrowroot flour:
Another one of my staple ingredients my asian cooking. Once heated, arrowroot flour acts as starch and will result in a sticky texture.
How to make Pineapple Teriyaki Chicken
Whisk all the ingredients for teriyaki sauce in a small bowl.
How to Serve Pineapple Chicken Teriyaki
There are so many ways you can enjoy this Pineapple Chicken Recipe.
Serve with Jasmine or brown rice or Cauliflower Rice, Fried Rice or noodles.
Or try these Zucchini Mushroom Stir Fry or Veggie stir fry with peanut sauce.
I hope your family and friends will all enjoy this recipe!
What is your favorite kind of teriyaki? Leave a comment below!
Get the recipe:One Pan Pineapple Chicken Teriyaki Stir Fry {30 Minutes}
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
- 1/3 cup coconut aminos
- 2 tbsp rice vinegar
- 1 tbsp arrowroot flour
- 1 tbsp sesame oil
- 3 tbsp pineapple juice
Equipment
- Original Coconut Aminos
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 tablespoon 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
- * The coconut aminos is already salty as is, so take that into consideration when adding extra salt.
- ** Roughly 2/3 of the scallion is white and 1/3 of it is green.
- *** I usually taste it at this step to see if it is salted to my liking. You can apply additional salt per your preference.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
I loved this recipe! Forgot to get broccoli from the store so I added in onion, water chestnuts, and carrots. Turned out great but I’m excited to try it again with broccoli 😊
Hi There!
That sounds ABSOLUTELY delicious!
Hope you enjoy 🙂
-Constance
Overall this dish was good. Will make it again. I didn’t use the gluten free ingredients, just regular soy sauce, cornstarch, etc. Only thing I’d change is I’d personally cut back the amount of soy sauce as it was just too soy sauce heavy for my liking.
Hi Andrea!
Thank you for sharing! we have personally never tested this recipe with soy sauce, only with coconut aminos.
Let us know if you try it out again with the coconut aminos!
Happy Cooking!
-Constance
Wish I knew approximate serving size (I.e. 1 cup). It’s not as helpful to just have “serves 6.”
Hi Rachel,
We appreciate your feedback and will try to keep it in mind for the future!
Best,
Constance
Great recipe, it would be nice if I knew about the ginger when reading the ingredients list and boy the instructions.
Hi Mike,
Thank you for the feedback. I have edited the ginger in the ingredient list. Hope you enjoyed it 🙂
Shuang