Pan One Pineapple Teriyaki Chicken Stir Fry

Skip the takeout with this Straightforward One Pan Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a lighter from-scratch teriyaki sauce in under 30 minutes.

Skip the takeout and make this fresh, flavor-packed One Pan Pineapple Teriyaki Chicken Stir Fry right at home! Tender bites of chicken are tossed with crisp broccoli, sweet red bell peppers and fresh pineapple, then coated in a from-scratch teriyaki sauce that is perfectly sweet, savory and just a little tangy. This straightforward chicken and pineapple teriyaki dinner comes together in one sk

Make sure to check out the fool-proof method for making brown rice right in the Instant Pot that comes out reliable every time! Great for meal prep and for making pineapple teriyaki chicken bowls!

What goes in

• 1 tablespoon olive oil
• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• Salt and pepper, to taste
• 1 large red bell pepper, cut into 1-inch pieces
• 2 cups broccoli florets
• 2 cups fresh pineapple chunks
• 1/4 cup green onions, sliced thinly
• Garnish with sesame seeds and extra green onions
• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch + 2 tablespoons water

How it comes together

1. Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Hold nearby.
2. Cook the chicken. Heat olive oil in a large skillet or wok over a lively burner. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
3. Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the pineapple chunks and return the cooked chicken to the pan.
4. Add the sauce. Whisk the sauce one more time and pour it into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
5. Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.