One-Pan Pineapple Chicken Teriyaki
Experience a sweet and savory twist with this One-Pan Pineapple Chicken Teriyaki—perfectly juicy, flavorful, and ready in no time!
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 about 1 cup
- 1/2 cup red bell pepper
- 2 stalks of green onion white and green parts 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
- About 3 tbsp pineapple juice
Instructions
- Cut the chicken into small pieces. In a large bowl, mix coconut aminos and arrowroot flour for the marinade. Add the chicken, coat well, and set aside.
- Prepare the vegetables: cut broccoli into florets, cube red bell pepper, mince garlic, thinly slice ginger, and chop scallions, separating the white and green parts. Cube the fresh pineapple.
- In a small bowl, combine all ingredients for the Teriyaki sauce and set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Stir-fry bell peppers and broccoli for 2-3 minutes, season with salt, then set aside.
- In the same pan, heat 2 tablespoons of oil. Stir-fry the marinated chicken, garlic, and white part of the scallion until chicken is cooked and slightly browned.
- Add sauteed veggies, ginger, and pineapple to the chicken. Mix well.
- Stir in the teriyaki sauce until it thickens and coats the stir-fry.
- Garnish with the green part of the scallion and sesame seeds if desired. Enjoy!
Notes
Notes: For a thicker sauce, adjust the amount of arrowroot flour in the Teriyaki sauce.