Honey Pineapple Chicken Teriyaki Skillet is a 30 minute skillet meal that’s family friendly! It’s quicker to throw together than it is to pick up take-out, and it’s even more delicious!
INGREDIENTS:
FOR THE SAUCE:
1/4 cup reduced sodium soy sauce (if gluten intolerant, use one that’s gluten free)
1/4 cup water
6 tablespoons honey*
2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons mirin*
1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
1 tablespoon cornstarch mixed with 1 tablespoon water
1/4 cup water
6 tablespoons honey*
2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons mirin*
1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
1 tablespoon cornstarch mixed with 1 tablespoon water
FOR THE CHICKEN:
2-4 tablespoons canola oil
1 lb. boneless, skinless chicken breasts, cut into 1″ cubes
2 tablespoons cornstarch
salt and pepper, to taste
1 red bell pepper, cored, and cut into 1″ pieces
1 1/2 cups fresh pineapple chunks
Scallions and chopped cashews, for serving
1 lb. boneless, skinless chicken breasts, cut into 1″ cubes
2 tablespoons cornstarch
salt and pepper, to taste
1 red bell pepper, cored, and cut into 1″ pieces
1 1/2 cups fresh pineapple chunks
Scallions and chopped cashews, for serving
DIRECTIONS:
PREPARE THE SAUCE:
Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.
PREPARE THE CHICKEN:
Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat.
Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat.
Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!
RECIPE NOTES:
To make this a 30 minute meal, get your rice, quinoa, or quick cooking brown rice on first, then prep your ingredients.
*6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, taste the sauce and add 1-2 more tablespoons of honey.
I used pre-cut pineapple wedges here, and simply used the pineapple juice in the bottom of the container to add to my sauce. You can substitute with 1-2 tablespoons more honey instead.
*Mirin is a Japanese rice wine which adds a nice depth of flavor here, but it may not always be gluten free. If you’re gluten intolerant, it may be substituted with sake or dry sherry.
*6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, taste the sauce and add 1-2 more tablespoons of honey.
I used pre-cut pineapple wedges here, and simply used the pineapple juice in the bottom of the container to add to my sauce. You can substitute with 1-2 tablespoons more honey instead.
*Mirin is a Japanese rice wine which adds a nice depth of flavor here, but it may not always be gluten free. If you’re gluten intolerant, it may be substituted with sake or dry sherry.
Recipe source: Flavor the Moments
// All images and text ©.
