Pineapple Teriyaki Chicken
With a gorgeous combination of ingredients, this Pineapple Teriyaki Chicken is a tasty recipe to add to your folder.
Ingredients
- 2 tbsp. canola oil, divided tips & tricks
- 2 cups white onions, cubed
- 3/4 cup red peppers, cubed
- 3/4 cup green peppers, cubed
- 2 large chicken breasts, cut into bite-size pieces
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 1/2 tbsp. ginger, minced
- 2 large cloves garlic, pressed
- 2 cups pineapple, cubed
- 1 teriyaki sauce recipe, warmed see Recipe
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. sesame seeds, for garnish
- 2 large green onions, for garnish
Directions
- In a large skillet or wok over medium-high heat, add 1 tbsp. oil and when it gets hot, add white onions; sauté for 2 minutes.
- Add red and green peppers; sauté for 3 to 4 minutes.
- Scoop up the mixture to a bowl and set aside.
- Add remaining tbsp. oil and when shimmering, add chicken cubes; season with freshly ground black pepper. Cook the cubes halfway before adding ginger and garlic; toss the ingredients until chicken is no longer pink.
- Stir in pineapple cubes, cover, reduce the heat to medium and cook for 8 minutes, stirring occasionally.
- Pour in the warm teriyaki sauce, stir well and bring the mixture to a boil.
- Add cornstarch mixture and stir until the sauce thickens, 45 seconds.
- Return the vegetables, stir well and simmer for 2 minutes. Serve with rice and garnish with sesame seeds and chopped green onions.