Pineapple Teriyaki Chicken
Pineapple Teriyaki Chicken features tender, seasoned chicken combined with fresh pineapple, sugar snap peas, and bell peppers in a glossy teriyaki glaze infused with honey and ginger. This vibrant stir-fry is ready in just 30 minutes, making it perfect for busy weeknights when you want restaurant-quality flavor at home.
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Servings: 4 servings
Ingredients
- 1 to 1.25 pounds boneless, skinless chicken breasts diced into bite-sized pieces
- 1/4 cup teriyaki sauce the foundation of your glaze
- 4 tablespoons olive oil 2 tablespoons for cooking, 2 for drizzling
- 2 tablespoons honey balances the savory elements
- 1 to 2 tablespoons Asian chili garlic sauce or to taste for a gentle kick
- 2 teaspoons ground ginger freshly ground if possible
- 1 teaspoon freshly ground black pepper
- 1.5 cups fresh pineapple diced into bite-sized pieces
- 1 cup sugar snap peas fresh and crisp
- 1 red bell pepper trimmed and diced into bite-sized pieces
- salt and pepper for seasoning to taste
- 2 green onions sliced into thin rounds for garnishing
- sesame seeds optional for topping
Instructions
- Season the Chicken: In a small bowl, combine the ground ginger, black pepper, and a pinch of salt. Toss the diced chicken pieces with this seasoning mixture until evenly coated, about 1 minute.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat for about 1 minute. Add the seasoned chicken and cook without stirring for 3 to 4 minutes to develop a golden crust on one side, then stir and cook for another 3 to 4 minutes until cooked through and no longer pink inside. Remove the chicken to a clean plate.
- Create the Glaze: In the same skillet, whisk together the teriyaki sauce, honey, and Asian chili garlic sauce over medium heat, stirring constantly until combined and fragrant, about 1 to 2 minutes.
- Cook the Vegetables: Add the sugar snap peas and red bell pepper to the glaze in the skillet, stirring frequently over medium-high heat for 2 to 3 minutes until they soften slightly but remain crisp.
- Add the Pineapple: Gently fold in the fresh pineapple pieces and cook for 1 minute, allowing the glaze to coat everything evenly.
- Return the Chicken: Add the cooked chicken back to the skillet, stirring gently to combine with the vegetables and glaze. Cook for 1 to 2 minutes, tossing occasionally, until everything is heated through and glossy.
- Plate the Dish: Divide the pineapple teriyaki chicken mixture evenly among serving bowls or plates.
- Drizzle the Oil: Lightly drizzle the remaining 2 tablespoons of olive oil over the top for extra richness and shine.
- Garnish: Top with sliced green onions and sesame seeds if desired, adding both flavor and visual appeal.