Forget the takeout -- this Honey Pineapple Teriyaki Chicken is easy, delicious and ready in just 30 minutes! Serve with rice for a family-friendly dinner.
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.
2-4 tablespoons olive oil
If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
1 red bell pepper
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.
1.5 cups fresh pineapple chunks
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!
scallions and chopped cashews, salt and pepper
Notes
Pro tip: Use pre-cut pineapple wedges for a time saver, and simply used the pineapple juice in the bottom of the container to add to the sauce.
*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, dry sherry or additional rice vinegar.
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, add 1-2 more tablespoons of honey.