This Fresh Pineapple Teriyaki Chicken is sweet and savory. A quick weeknight dinner that's as easy as take out!
Servings 4Servings
Ingredients
1 1/2lbsChicken Breast
1 1/2CupsFresh Pineapple, cut into 1 inch pieces
1Small red onion, chopped
1 1/2CupsFresh green beans
2Tbsp.Sesame Seeds (garnish)
2Tbsp.Chopped green onions (garnish)
Teriyaki Sauce
1/4CupSoy sauce
1Tbsp.Rice wine vinegar
2tsp.Sesame Oil
3Tbsp.Brown Sugar
1CloveGarlic, minced
2tsp.fresh ginger, grated
2Tbsp.Water
1/2Tbsp.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.