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In the realm of quick and flavorful meals, Teriyaki Chicken & Pineapple Stir Fry stands out as a vibrant and satisfying option that captures the essence of Asian-inspired cuisine. This dish marries tender chicken thighs with the natural sweetness of fresh pineapple, complemented by a colorful medley of vegetables. Coated in a rich teriyaki sauce, it creates a harmonious blend of flavors and textures that is not only appealing to the taste buds but also visually striking. Perfect for weeknight dinners, this stir fry is a go-to recipe that delivers both convenience and nutrition.

Teriyaki Chicken & Pineapple Stir Fry

Discover the deliciousness of Teriyaki Chicken & Pineapple Stir Fry, a quick and satisfying meal that combines tender chicken thighs, fresh pineapple, and colorful veggies in a rich teriyaki sauce. This Asian-inspired dish is not only visually appealing but also packed with flavor and nutrition, making it perfect for weeknight dinners. Learn about the essential ingredients, cooking techniques, and the delightful balance of sweet and savory that elevates this stir fry to a new culinary experience. Enjoy a tropical twist on a classic favorite!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup fresh pineapple chunks (or canned, drained)

2 tablespoons vegetable oil (divided)

1 bell pepper (red or yellow), sliced

1 cup snap peas, trimmed

3 green onions, sliced (white and green parts separated)

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup teriyaki sauce (store-bought or homemade)

1 tablespoon soy sauce

1 tablespoon sesame oil

Cooked jasmine rice, for serving

Sesame seeds, for garnish

Optional: crushed red pepper flakes for heat

Instructions
 

Marinate the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons of teriyaki sauce, 1 tablespoon soy sauce, and the minced ginger. Mix well and let it marinate for at least 15-30 minutes at room temperature.

    Prepare the Ingredients: While the chicken marinates, chop all your vegetables and measure out the remaining ingredients so you can easily add them when cooking.

      Heat the Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering.

        Cook the Chicken: Add the marinated chicken to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the pan and set aside.

          Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced bell pepper, snap peas, and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

            Add Garlic and Pineapple: Add the minced garlic and pineapple chunks to the pan. Stir well and cook for another 2 minutes, allowing the pineapple to caramelize slightly.

              Combine Everything: Add the cooked chicken back to the skillet. Pour in the remaining teriyaki sauce and sesame oil. Toss everything together to ensure the chicken and vegetables are evenly coated in the sauce. Cook for an additional 1-2 minutes to heat everything through.

                Serve: Remove from heat and serve the stir fry over cooked jasmine rice. Garnish with sesame seeds, green parts of the green onions, and a sprinkle of crushed red pepper flakes for added spice if desired.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings