1 1/2lbsboneless skinless chicken breasts or thighsdiced into bite size pieces
1tablespoonolive oil
Kosher salt
freshly ground black pepper
Granulated garlic or garlic powder
1small pineappleabout 2 cups diced into bite size pieces
2-3tablespoonsgreen onionsthinly sliced
1/2cupsoy saucegluten-free tamari sauce
1/2cupmirin
1teaspooncornstarch or arrowroot
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!