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overhead shot of pineapple chicken teriyaki skillet with wooden spoon

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!  
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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
  • 1.5 tablespoons rice wine vinegar
  • 1.5 tablespoons mirin"
  • 1/2 tablespoon finely grated ginger or 1 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" chunks
  • 1.5 cups fresh pineapple chunks
  • scallions and chopped cashews for serving, optional

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

Calories: 365kcal, Carbohydrates: 41g, Protein: 24g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 10g, Cholesterol: 64mg, Sodium: 116mg, Fiber: 1g, Sugar: 35g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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