Go Back
–+ servings
Print Recipe Add to Collection
5 from 5 votes

Pineapple Teriyaki Chicken

With a gorgeous combination of ingredients, this Pineapple Teriyaki Chicken is a tasty recipe to add to your folder.
Prep Time20 minutes
Cook Time25 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, International
Keyword Chicken, Comfort Food, Dairy Free, Easy Recipe, Kids Recipes, Poultry, Vegetables, Weeknight Recipes

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.