Teriyaki Chicken and Pineapple Stir Fry

Bring a burst of sweet and savory flavor to your dinner table with this Teriyaki Chicken and Pineapple Stir Fry. Juicy chicken, crisp vegetables, and chunks of sweet pineapple come together in a glossy homemade teriyaki sauce for a meal that’s fresh, colorful, and full of flavor. Perfect for a weeknight dinner that feels like takeout—without the wait or the guilt!

This stir fry is quick to prepare, easy to customize, and absolutely delicious over rice, noodles, or even on its own.

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Why You’ll Love This Recipe

• Quick and Flavorful – Ready in just 30 minutes and packed with bold, balanced flavors.
• Healthier than Takeout – Made with wholesome ingredients and no unnecessary additives.
• Perfectly Balanced – Sweet pineapple pairs beautifully with the savory teriyaki sauce.
• Versatile and Customizable – Switch up the veggies or add spice to suit your taste.
• Family-Friendly – Loved by kids and adults alike, especially with the pineapple twist.

Ingredients You’ll Need

For the Chicken Stir Fry:

• 1 lb boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 1 tbsp cornstarch
• 2 tbsp vegetable oil (divided)
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 1 cup fresh pineapple chunks (or canned in juice, drained)
• 1 cup sugar snap peas or broccoli florets
• 2 green onions, chopped (for garnish)
• 1 tbsp sesame seeds (optional)

For the Teriyaki Sauce:

• ¼ cup low-sodium soy sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry, to thicken sauce)

Optional for Serving:

• Steamed jasmine rice or brown rice
• Noodles (lo mein, soba, or rice noodles)
• Extra pineapple wedges on the side

Tools You’ll Need

• Large skillet or wok
• Mixing bowls
• Whisk
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prep the Chicken
In a bowl, toss the chicken pieces with 1 tbsp cornstarch, salt, and pepper.
This helps create a light crust on the chicken and gives the sauce something to cling to.

Step 2: Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
In a separate bowl, mix the cornstarch slurry (cornstarch and water).
Set both mixtures aside.

Step 3: Sear the Chicken
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
Add chicken and cook until golden and cooked through, about 5-7 minutes.
Remove from skillet and set aside.

Step 4: Stir Fry the Veggies
In the same skillet, add the remaining 1 tbsp oil.
Toss in bell peppers, red onion, and sugar snap peas or broccoli.
Stir fry for 3-4 minutes until slightly tender but still crisp.
Add the pineapple chunks and cook for another minute to caramelize slightly.

Step 5: Add Chicken and Sauce
Return the cooked chicken to the skillet with the veggies and pineapple.
Pour in the teriyaki sauce and bring to a simmer.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and everything is coated in the glossy glaze.

Step 6: Serve and Garnish
Remove from heat.
Garnish with chopped green onions and sesame seeds if using.
Serve hot over steamed rice or noodles for a complete meal.

Tips for the Best Stir Fry

• High Heat is Key – Stir fry quickly on high heat for the best texture and flavor.
• Cut Evenly – Keep chicken and veggies uniform in size for even cooking.
• Don’t Overcrowd the Pan – Cook in batches if necessary to keep everything crisp.
• Use Fresh Pineapple – It adds a natural sweetness and slight acidity that balances the dish.
• Adjust Sweetness – Add more or less honey or sugar based on your preference.

Serving Suggestions

• Steamed Jasmine Rice – Classic and perfect for soaking up that teriyaki sauce.
• Fried Rice – Add another layer of flavor with egg and veggies.
• Rice Noodles or Lo Mein – Great for a more filling, slurp-worthy version.
• Lettuce Wraps – Spoon the stir fry into crisp lettuce leaves for a low-carb option.
• Side Salad – A simple cucumber or Asian slaw pairs well with this dish.

How to Store & Reheat

Storing:
Transfer leftovers to an airtight container and refrigerate for up to 3 days.

Freezing:
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
You can also microwave in 30-second intervals, stirring between each until hot.

Frequently Asked Questions

1. Can I use canned pineapple?
Yes, canned pineapple in juice (not syrup) works great. Just drain before using.

2. Can I use other vegetables?
Absolutely. Try zucchini, mushrooms, carrots, or baby corn.

3. Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make it fully gluten-free.

4. Can I make it spicier?
Add a pinch of red pepper flakes or a drizzle of chili garlic sauce to the teriyaki mix.

5. Can I use store-bought teriyaki sauce?
Yes, but homemade tastes fresher and allows you to control sweetness and salt levels.

Final Thoughts
This Teriyaki Chicken and Pineapple Stir Fry is a vibrant, feel-good meal that’s bursting with flavor in every bite. It’s the kind of dish you’ll want to make on repeat—easy, customizable, and better than takeout. Whether you’re feeding a hungry family or just cooking for yourself, it’s guaranteed to satisfy.

Try it tonight and bring the sweet and savory magic to your kitchen. Don’t forget to share your results—I’d love to see how you make it your own!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American (Asian-inspired fusion)

Nutritional Information (Per Serving):
Calories: 360 | Protein: 28g | Carbohydrates: 25g | Fat: 16g | Fiber: 3g | Sodium: 620mg

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