Teriyaki Chicken and Pineapple Stir Fry

Looking for a sweet and savory stir fry that’s packed with flavor and ready in under 30 minutes? This Teriyaki Chicken and Pineapple Stir Fry delivers the perfect balance of tender chicken, juicy pineapple, and crisp vegetables tossed in a glossy, homemade teriyaki sauce. It’s a family favorite that’s healthier than takeout and way more satisfying.

Whether served over a bowl of fluffy rice or tossed with noodles, this stir fry is quick, colorful, and loaded with crave-worthy flavor.

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Why You’ll Love This Recipe

• Ready in 30 Minutes – Perfect for busy weeknights.
• Sweet Meets Savory – The juicy pineapple balances the salty-sweet teriyaki sauce.
• Healthier Than Takeout – Made with fresh, wholesome ingredients.
• Kid-Approved – Sweet pineapple and saucy chicken are a hit with everyone.
• Versatile & Customizable – Swap in your favorite veggies or make it spicy.

Ingredients You’ll Need

For the 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, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup pineapple chunks (fresh or canned in juice, drained)
• 1 cup 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
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp water (for slurry)

Optional for Serving:

• Steamed jasmine or brown rice
• Cooked noodles (soba, rice noodles, or lo mein)
• Extra pineapple slices or lime wedges

Tools You’ll Need

• Large skillet or wok
• Knife and cutting board
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-Step Instructions

Step 1: Coat the Chicken
Place chicken pieces in a bowl.
Sprinkle with 1 tbsp cornstarch, salt, and pepper. Toss to coat.
This will help give the chicken a slightly crispy exterior and help the sauce stick.

Step 2: Mix the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
In a separate cup, combine cornstarch and water to form a slurry. Set both aside.

Step 3: Cook the Chicken
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 5–7 minutes until golden brown and cooked through.
Transfer to a plate and set aside.

Step 4: Stir Fry the Vegetables
In the same skillet, add the remaining 1 tbsp oil.
Toss in the bell peppers, red onion, and snap peas or broccoli.
Stir fry for 3–4 minutes until just tender but still crisp.
Add the pineapple chunks and cook for another 1 minute, just until they warm through.

Step 5: Add Chicken and Sauce
Return the cooked chicken to the skillet.
Pour in the teriyaki sauce and bring to a gentle simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes, stirring frequently, until the sauce thickens and glazes everything evenly.

Step 6: Garnish and Serve
Remove from heat.
Sprinkle with chopped green onions and sesame seeds if desired.
Serve hot over steamed rice or noodles and enjoy every flavorful bite.

Tips for Perfect Stir Fry

• Prep Everything First – Stir fry moves fast, so have all your ingredients ready to go.
• Use High Heat – It helps sear the chicken and keep veggies crisp.
• Don’t Overcrowd the Pan – Cook in batches if needed to keep everything cooking evenly.
• Use Fresh Pineapple – For the best sweet flavor and texture.
• Double the Sauce – If you like things saucy, just double the teriyaki ingredients!

Serving Suggestions

• Rice: Jasmine, brown, or coconut rice make the perfect base.
• Noodles: Stir fry noodles, rice noodles, or even ramen can soak up the sauce.
• Low-Carb Option: Serve in lettuce cups or over cauliflower rice.
• Salads: A crunchy cucumber salad or Asian slaw complements the dish beautifully.
• Drinks: Pair with sparkling water, a citrus mocktail, or iced green tea.

How to Store & Reheat

Storing:
Let cool completely and store in an airtight container in the fridge for up to 3 days.

Freezing:
Freeze cooked stir fry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce.
Microwave in short bursts, stirring between each until heated through.

Frequently Asked Question

1. Can I use canned pineapple?
Yes. Just use pineapple in juice, not syrup, and drain well before adding.

2. Can I make this ahead of time?
Definitely. You can chop all ingredients and prepare the sauce in advance. Store everything separately and cook when ready.

3. Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to keep it gluten-free.

4. Can I add spice to the sauce?
Of course! Add chili flakes, sriracha, or chopped fresh chili to the sauce.

5. Can I substitute the chicken?
Yes! Try beef strips, tofu, or shrimp as great alternatives.

Final Thoughts
Teriyaki Chicken and Pineapple Stir Fry is a sweet, tangy, and savory meal that’s bursting with color and flavor. It’s a fast, nutritious dish that delivers restaurant-style taste at home with simple pantry staples. Serve it up with your favorite sides, and get ready for a dinner that’s sure to become a repeat favorite.

Give it a try, and don’t forget to share your photos or leave a review. Happy cooking!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American (Asian-inspired)

Nutritional Information (Per Serving):
Calories: 370 | Protein: 29g | Carbohydrates: 27g | Fat: 15g | Fiber: 3g | Sodium: 650mg

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