Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American