Teriyaki Chicken with Pineapple

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Teriyaki Chicken with Pineapple - get the recipe at barefeetinthekitchen.com

Tender chicken in a sweet and sour sauce is combined with fresh chunks of pineapple to make this delicious stir-fry dinner. Served with rice, this meal came together in less than 30 minutes and it made everyone in the family happy.

All three of my boys happily requested seconds.

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Teriyaki Chicken with Pineapple

5 from 1 vote
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Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Main Course
Servings: 4 servings

Ingredients 

  • 1 1/2 lbs boneless skinless chicken breasts or thighs diced into bite size pieces
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • Granulated garlic or garlic powder
  • 1 small pineapple about 2 cups diced into bite size pieces
  • 2-3 tablespoons green onions thinly sliced
  • 1/2 cup soy sauce gluten-free tamari sauce
  • 1/2 cup mirin
  • 1 teaspoon arrowroot or cornstarch

Instructions

  • In a small saucepan, combine the soy sauce, mirin, and arrowroot. Bring to a boil and simmer a few minutes to slightly reduce the sauce. Remove from the heat and set aside until needed.
  • In a skillet, over medium-high heat, warm the oil and add the chicken. Season the chicken with salt, pepper and garlic. Cook the chicken until the meat is no longer pink, turning the pieces as needed. 
  • When the meat is cooked through, drain any liquid in the skillet and pour the teriyaki sauce over the chicken. Toss with the sauce and heat for a few moments to coat the chicken.
  • Add the pineapple to the chicken mixture and toss to coat. Serve the chicken and pineapple over rice, if desired. Sprinkle green onions on top just before serving. Enjoy!

Nutrition

Calories: 399kcal · Carbohydrates: 43g · Protein: 40g · Fat: 8g · Saturated Fat: 1g · Cholesterol: 108mg · Sodium: 2045mg · Potassium: 937mg · Fiber: 3g · Sugar: 29g · Vitamin A: 210IU · Vitamin C: 110.7mg · Calcium: 44mg · Iron: 2mg
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{originally published 10/11/12 – recipe notes updated 2/21/18}

Teriyaki Chicken & Pineapple - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becki's Whole Life says

    You and Jen got me started on the pineapple and chicken stir fry kick and its still one of my favorites. My girls love it too – such a nice, fresh flavor! This looks yummy – esp. with the green onions on top.

    • Mary says

      Mirin is a form of Japanese rice wine, it is somewhat sweeter than plain rice vinegar. You could probably substitute a standard rice vinegar and add 2-3 tablespoons of sugar. (I haven't tried that yet, but I'm betting it would work.)

  2. Kris says

    I made this tonight and it was a hit! I didn’t have mirin so I used a sweet white wine instead and it was perfect. It did not need any extra sugar. Maybe some chopped red or green pepper in this would be good too and very colorful!5 stars