Tis the season for pumpkins and fall and Thanksgiving and autumn leaves, and…rain… But honestly, a quick teriyaki dinner is perfect year round. This Fresh Pineapple Teriyaki Chicken will bring a little sunshine and warmth to your autumn days.
One of my go to dinners for years has been chicken + vegetables + teriyaki sauce because it reminds me of the countless stir fry’s my mom would whip up. Literally any vegetable will work with this. But when you come across a perfectly ripe pineapple, why not throw that in, too? This teriyaki sauce thickens so perfectly and has a sweet and salty flavor. You truly can’t go wrong with this recipe – and feel free to add in any additional goodies that you have laying around!
Fresh Pineapple Teriyaki Chicken
This Fresh Pineapple Teriyaki Chicken is sweet and savory. A quick weeknight dinner that's as easy as take out!
Servings 4 Servings
Ingredients
- 1 1/2 lbs Chicken Breast
- 1 1/2 Cups Fresh Pineapple, cut into 1 inch pieces
- 1 Small red onion, chopped
- 1 1/2 Cups Fresh green beans
- 2 Tbsp. Sesame Seeds (garnish)
- 2 Tbsp. Chopped green onions (garnish)
Teriyaki Sauce
- 1/4 Cup Soy sauce
- 1 Tbsp. Rice wine vinegar
- 2 tsp. Sesame Oil
- 3 Tbsp. Brown Sugar
- 1 Clove Garlic, minced
- 2 tsp. fresh ginger, grated
- 2 Tbsp. Water
- 1/2 Tbsp. Cornstarch
Instructions
- In a small bowl, combine the soy sauce, vinegar, sesame oil, brown sugar, garlic and ginger together. Set aside. In a separate bowl, combine the water and cornstarch to make a slurry.
- Chop the chicken breast and pineapple into 1 inch cubes, keeping them separate. Chop the onion and trim the green beans.
- Steam the green beans for about 5 minutes until just tender. Strain them and shock them in cold water for a few seconds to make them stop cooking. Remove from cold water and set aside.
- Meanwhile, in a frying pan, place chopped pineapple into a single layer. Cook over medium heat for 6 minutes, stirring occasionally, until they begin to brown/caramelize. Remove from pan and set aside.
- In the same pan, add the chicken and red onion and cook for about 5 minutes over medium heat, stirring until the chicken nearly browned on all sides.
- Turn heat to medium high and add the teriyaki sauce. Cook, while stirring for 2 minutes until the sauce begins to darken. Then add the cornstarch slurry, cooking for two additional minutes.
- Once the sauce has thickened, stir in the pineapple. Serve the chicken over a bed of green beans and with a side of rice. Garnish with green onions and sesame seeds.
Notes
*You may also use canned pineapple or frozen green beans for this recipe. Cook the pineapple as directed above, and cook the frozen green beans per package instructions.
Breona Graper
November 2, 2017My mom used to cook stir-fry all the time too. This looks delicious. Thanks for sharing it!
Pech
November 2, 2017Sounds like quite a combination of textures
Marlynn | UrbanBlissLife
November 2, 2017Teriyaki has no seasons 🙂 This looks like a flavorful dish!
Jeanine
November 8, 2017The cooked pineapple makes this delicious.
Barb
March 18, 2020Delicious stir fry. I added red and green peppers instead of the green beans. Vert nice combination which I will definitely make again! Thank you!