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Pineapple Teriyaki Chicken Stir-fry

Pineapple Teriyaki Chicken Stir Fry

Vegetables and chicken simmer in a homemade pineapple teriyaki sauce that is so simple to make. Serve over some rice and dinner is ready. This one pot chicken stir fry is a 30 minute meal that is bursting with flavor and cooks in one pan on the stove top!
Course Main Course
Cuisine Chinese
Keyword chicken stir fry, one pot dinner, teriyaki chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Jessica - Together as Family

Ingredients

Chicken Stir Fry

  • 3 boneless, skinless chicken breasts (about 1 1/2 lbs)
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oil (canola, olive, or vegetable)
  • 1 can (20 oz) pineapple chunks (drained & reserve the juice)
  • 2 cups fresh broccoli florets
  • 1 cup chopped carrots
  • 1 red bell pepper
  • 1/4 cup of reserved pineapple juice

Pineapple Teriyaki Sauce

  • 1/2 cup reserved pineapple juice
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon molasses
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced or pressed (or use garlic paste)
  • 1 teaspoon fresh ginger OR 1/4 teaspoon dried ground ginger
  • 2 teaspoons cornstarch

Instructions

  1. Thinly slice the chicken breasts into very thin 1/4" pieces. Add the sliced chicken, cornstarch, salt, and pepper into a bowl and mix together. Let the chicken sit for 10-15 minutes while you prepare the vegetables and sauce. 

  2. For the sauce, combine all the ingredients together in a bowl or liquid measuring cup and whisk until smooth. Cut the broccoli, carrots, and red bell pepper into small bite-sized chunks making sure that they are all roughly the same size. 

  3. Heat the oil in a large, 12-inch nonstick skillet over medium-high heat until rippling and hot. Add half of the chicken to the skillet in a single layer without overlapping and let it cook until nicely browned, about 1 minute. Flip the chicken and let it cook through on the other side, 1-2 minutes. If your chicken is sliced super thin, it won't take long to cook through. Remove the chicken to a plate and repeat with the remaining chicken.
  4. Add another teaspoon or so of oil to the pan if needed and heat again until hot and rippling. Add the broccoli, carrots, red pepper, and pineapple to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender. Add the 1/4 cup of the reserved pineapple juice to the skillet and cover with lid. Cook and let the vegetables steam for 2-3 minutes until crisp-tender.

  5. Add the chicken back to the skillet. Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for 2-3 minutes until slightly thickened. 

  6. Serve immediately over hot cooked rice of choice, or cauliflower rice. 

Recipe Notes

If you don't have molasses you can replace it with honey. Or just don't add it at all. I've done that before. The molasses gives the stir fry an amazing, unexplainable flavor. So use it if you have it!

 

I use the tubes of garlic paste and ginger paste that you can find in the refrigerated part of the produce area in the grocery store. Super easy and provides so much fresh flavor.