Description
A delicious and easy-to-make One Pan Pineapple Chicken Teriyaki Stir Fry recipe that combines tender chicken, fresh pineapple, crisp veggies, and a flavorful teriyaki sauce. Perfect for a quick weeknight dinner.
Ingredients
Units
Scale
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 ~ 1 cup
- 1/2 cup red bell pepper
- 2 stalks of green onion (green and white 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
- ~ 3 tbsp pineapple juice
Instructions
- Cut the chicken into small pieces. In a large mixing bowl, combine coconut aminos and arrowroot flour for the marinade. Add the chicken, stir to coat, and set aside.
- Prepare the vegetables. Cut broccoli, cube red bell pepper, mince garlic, and slice ginger. Chop scallions, separating white and green parts.
- Prepare the pineapple. Remove skin, core, and cube.
- Make the Teriyaki sauce. Mix coconut aminos, rice vinegar, arrowroot flour, sesame oil, and pineapple juice in a bowl.
- Cook the vegetables. Saute bell peppers and broccoli in oil, season with salt, and set aside.
- Cook the chicken. Saute marinated chicken with garlic and white scallion until cooked through.
- Combine ingredients. Add veggies, ginger, and pineapple to the chicken. Mix well.
- Add the Teriyaki sauce. Stir until the sauce thickens and coats the stir-fry.
- Garnish and serve. Top with green scallion and sesame seeds. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
