One Pan Pineapple Chicken Teriyaki Stir Fry {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.
Servings: 6
Calories: 688kcal
Equipment
- Original Coconut Aminos
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
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.
Nutrition
Serving: 1g | Calories: 688kcal | Carbohydrates: 36g | Protein: 38g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 28g | Cholesterol: 96mg | Sodium: 587mg | Fiber: 6g | Sugar: 23g