One-Pan Pineapple Teriyaki Chicken Recipe

This easy, 20-minute One Pan Pineapple Teriyaki Chicken is an ideal weeknight dinner—healthy, full of flavor, and perfect for meal prep.

One-pan meals are lifesavers on busy evenings, and this pineapple teriyaki chicken has become a favorite in our kitchen. Sweet pineapple pairs with a homemade teriyaki-style sauce, tender chicken, and crisp vegetables for a balanced, vibrant plate. The whole dish comes together in about 20 minutes and cooks in a single skillet, which makes both preparation and cleanup fast and simple.

Personally, I’ve always loved pineapple—during my pregnancy I craved it, and that love has continued even after Emma arrived. The bright, juicy pineapple in this recipe gives the dish a summery, fresh note that complements the savory-sweet sauce and vegetables.

This recipe is also great for weekly meal prep. I typically get about four solid portions from it; if you need more for the week or are preparing meals for two people, consider doubling the ingredients. Serve the stir-fry over brown rice or cauliflower rice, or enjoy it on its own for a lower-carb option.

The recipe is flexible—swap or add vegetables like snap peas, asparagus, or carrots. If you prefer seafood, the sauce would also work wonderfully with shrimp.

More Stir Fry Recipes

• Firecracker Chicken Stir Fry
• Firecracker Shrimp Stir Fry
• Teriyaki Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry
• Honey Garlic Shrimp Stir Fry
• One Skillet Cashew Chicken Stir Fry

I hope you enjoy this One Pan Pineapple Teriyaki Chicken! If you make it, I’d love to see your photos—tag your recreations so I can admire them. Enjoy!

One Pan Pineapple Teriyaki Chicken

This EASY 20 minute One Pan Pineapple Teriyaki Chicken is the perfect weeknight meal that is healthy, loaded with flavor and perfect for your weekly meal prep!

Ingredients

• 1 Tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1 red bell pepper, trimmed and cut into 1-inch pieces
• 2 cups fresh pineapple, cubed
• Garnish (optional): sliced green onions and sesame seeds

For the Sauce

• 1/4 cup lower sodium soy sauce
• 1/4 cup pineapple juice
• 1 tsp sesame oil
• 3 Tbsp honey
• 2 tsp fresh grated ginger

Instructions

1. Heat a large skillet over medium heat and add the olive oil. Add the chicken pieces, season with salt and pepper, and sauté until the chicken is lightly browned, about 4 to 5 minutes.
2. Add the minced garlic and cook for about 30 seconds, stirring so it doesn’t burn and mixes evenly with the chicken.
3. Add the broccoli florets, red bell pepper pieces, and cubed pineapple. Continue cooking for about 5 more minutes, until the vegetables are tender and the chicken is cooked through.
4. While the chicken and vegetables cook, whisk together the soy sauce, pineapple juice, sesame oil, honey, and grated ginger in a small bowl.
5. Pour the sauce into the skillet and bring to a simmer. Allow the sauce to coat the chicken and vegetables and reduce slightly, about 1–2 minutes.
6. Remove from heat, sprinkle with sliced green onions and sesame seeds if desired, and serve immediately over rice or cauliflower rice, or enjoy as is.

Nutrition (per serving, approximate)

Serving size: 1 1/2 cups | Calories: 261 kcal | Carbohydrates: 27.6 g | Protein: 21.5 g | Fat: 6.6 g | Saturated Fat: 1.3 g | Sodium: 711 mg | Fiber: 2.5 g | Sugar: 21.3 g

Nutrition information is automatically calculated and should be used as an approximation.

This recipe is simple to scale, quick to make, and adaptable to whatever vegetables or protein you prefer. It’s a flavorful, weeknight-friendly option that stores well for lunches or dinners throughout the week.