introduction
One Pan Pineapple Teriyaki Chicken is a delightful dish that brings together savory chicken with sweet pineapple and vibrant vegetables. This easy-to-make recipe is perfect for busy weeknights, providing a tasty and nutritious meal in no time.
why make this recipe
This recipe stands out for several reasons. First, it only requires one pan, meaning less cleanup after a delicious meal. Second, the combination of chicken, pineapple, and fresh veggies offers a balance of protein, sweetness, and crunch. Plus, the homemade teriyaki sauce is healthier and more flavorful than store-bought options. Making this dish is not just quick but also ensures that you and your family enjoy a wholesome dinner together.
how to make One Pan Pineapple Teriyaki Chicken
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: green onions and sesame seeds)
- 1/4 cup lower sodium soy sauce
- 1/4 cup pineapple juice
- 1 tsp sesame oil
- 3 Tbsp honey
- 2 tsp fresh grated ginger
Directions:
- In a large skillet over medium heat, drizzle olive oil and add the chicken. Season with salt and pepper, then sauté until lightly browned, about 4 to 5 minutes.
- Add the minced garlic and sauté for about 30 seconds to mix with the chicken.
- Next, add the broccoli, bell pepper, and cubed pineapple. Cook for an additional 5 minutes until the veggies are tender and the chicken is cooked through.
- In a small bowl, whisk together the soy sauce, pineapple juice, sesame oil, honey, and ginger. Pour the sauce into the pan and bring it to a simmer.
- Finally, sprinkle with green onions and sesame seeds if desired, serve, and enjoy!
how to serve One Pan Pineapple Teriyaki Chicken
Serve this dish warm, directly from the skillet for a family-style meal. It pairs beautifully with steamed rice or quinoa to soak up the delicious teriyaki sauce. You might also provide additional garnishes like sliced green onions or sesame seeds for added flavor and texture.
how to store One Pan Pineapple Teriyaki Chicken
To store leftovers, allow the dish to cool completely. Then, transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze the dish for up to 2 months. Just make sure to reheat it thoroughly before serving again.
tips to make One Pan Pineapple Teriyaki Chicken
- For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
- Feel free to substitute or add other vegetables, such as snap peas or carrots.
- If you like a spicier dish, add red pepper flakes or a dash of sriracha to the sauce.
variation
You can easily customize this recipe by using different proteins like shrimp or tofu instead of chicken. This dish can also be made using canned pineapple if fresh isn’t available, just remember to drain the syrup well.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.
Is there a gluten-free option for this dish?
Absolutely! Use gluten-free soy sauce, such as tamari, in place of regular soy sauce.
How can I make this recipe spicier?
To add some heat, you can sprinkle in some red pepper flakes or drizzle a little sriracha sauce into the dish while cooking.
One Pan Pineapple Teriyaki Chicken
Ingredients
Main 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
- 1/4 cup lower sodium soy sauce
- 1/4 cup pineapple juice
- 1 tsp sesame oil
- 3 Tbsp honey
- 2 tsp fresh grated ginger
- Garnish (optional: green onions and sesame seeds)
Instructions
Cooking
- In a large skillet over medium heat, drizzle olive oil and add the chicken. Season with salt and pepper, then sauté until lightly browned, about 4 to 5 minutes.
- Add the minced garlic and sauté for about 30 seconds to mix with the chicken.
- Next, add the broccoli, bell pepper, and cubed pineapple. Cook for an additional 5 minutes until the veggies are tender and the chicken is cooked through.
- In a small bowl, whisk together the soy sauce, pineapple juice, sesame oil, honey, and ginger. Pour the sauce into the pan and bring it to a simmer.
- Finally, sprinkle with green onions and sesame seeds if desired, serve, and enjoy!