Description
Enjoy a vibrant teriyaki chicken and pineapple dish that combines sweet and savory flavors for a delightful meal perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh pineapple chunks
- 1/2 cup low-sodium soy sauce
- 1/4 cup pure honey
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 2 green onions, chopped
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
Instructions
- Prepare the marinade by whisking together soy sauce, honey, minced garlic, grated ginger, brown sugar, sesame oil, and pineapple juice in a bowl.
- Cut the chicken into bite-sized pieces and add it to the marinade; let it soak in the refrigerator for at least 30 minutes.
- Heat a large skillet over medium-high heat. Add marinated chicken (reserve some marinade) and sauté until golden brown and cooked through (about 7–10 minutes).
- Add pineapple chunks to the skillet during the last few minutes of cooking to caramelize slightly.
- Pour reserved marinade into the skillet and simmer until thickened (about 2–3 minutes).
- Serve hot, garnished with chopped green onions.
Notes
- For added crunch, consider incorporating bell peppers or swapping pineapple for mango.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 315
- Sugar: 24g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 70mg