Honey Pineapple Chicken Teriyaki Skillet

Honey Pineapple Chicken Teriyaki Skillet is tender chicken and juicy pineapple in a honey teriyaki sauce.  It’s on the table in 30 minutes!  

Have I got a fabulous 30 minute meal for you today!  This Honey Pineapple Chicken Teriyaki Skillet has become a fast favorite in my house for good reason.

Tender chunks of chicken are combined with juicy pineapple and bell peppers in a sweet honey teriyaki sauce.

Yes please. 🙂

My boys love sweet and sour chicken, so this dish was inspired by that.  The sauce is straight up teriyaki sweetened completely with honey and fresh pineapple juice, but the addition of the pineapple chunks and peppers give it that sweet and sour feel.

My kids always order sweet and sour chicken when we do take-out, so this pineapple chicken teriyaki was a huge hit with them.  And it was a huge hit with me because it’s healthier since it’s not fried.  

I’ll take this version any day of the week. 🙂

The pineapples around here aren’t the best yet, so I paid a bit more to buy fresh, precut pineapple spears and cut them into chunks.  While I recommend using fresh pineapple here, you can always use canned pineapple chunks and use the juice for that in your teriyaki sauce.

To make this a 30 minute meal, get your rice, quinoa, or quick cooking brown rice on first, then prep your ingredients.  This meal only takes 15 minutes to cook, then you’re in business.

This Honey Pineapple Chicken Teriyaki Skillet will be making lots of appearances during the week.  It’s fresh, it’s easy, and it hits all the marks.  

No takeout necessary. 🙂  

More 30 minute dinner recipes:

Chili mac by Café Delites

Mexican rice casserole

Pasta e fagioli

Pasta primavera

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Yield: 6 servings

Honey Pineapple Chicken Teriyaki Skillet

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Honey Pineapple Chicken Teriyaki Skillet is tender chicken and juicy pineapple in a honey teriyaki sauce.  It's on the table in 30 minutes!  

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the sauce:

• 1/4 cup reduced sodium soy sauce (if gluten intolerant, use one that's gluten free) 1/4 cup water 6 tablespoons honey* 2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey 1 1/2 tablespoons rice wine vinegar 1 1/2 tablespoons mirin* 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger 1 tablespoon cornstarch mixed with 1 tablespoon water

For the chicken:

• 2-4 tablespoons canola oil 1 lb. boneless, skinless chicken breasts, cut into 1" cubes 2 tablespoons cornstarch salt and pepper, to taste 1 red bell pepper, cored, and cut into 1" pieces 1 1/2 cups fresh pineapple chunks Scallions and chopped cashews, for serving

Instructions

Prepare the sauce:

Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.

Prepare the chicken:

Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more. Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!

Notes

• To make this a 30 minute meal, get your rice, quinoa, or quick cooking brown rice on first, then prep your ingredients.
• *6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, taste the sauce and add 1-2 more tablespoons of honey.
• I used pre-cut pineapple wedges here, and simply used the pineapple juice in the bottom of the container to add to my sauce. You can substitute with 1-2 tablespoons more honey instead.
• *Mirin is a Japanese rice wine which adds a nice depth of flavor here, but it may not always be gluten free. If you're gluten intolerant, it may be substituted with sake or dry sherry.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 365Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 116mgCarbohydrates: 41gFiber: 1gSugar: 35gProtein: 24g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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