Description

When you’re craving something fast, fresh, and packed with bold flavor, this Teriyaki Chicken and Pineapple Stir Fry is your go-to. Juicy chicken bites are tossed in a sticky homemade teriyaki sauce and stir-fried with crisp veggies and sweet pineapple chunks for the perfect balance of sweet and savory.

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Ingredients

Scale

For the Stir Fry:

1½ lbs boneless skinless chicken breast or thighs, cut into bite-sized pieces
1 tbsp cornstarch
1 tbsp oil (sesame or avocado oil works great)
1 bell pepper, sliced
1 cup sugar snap peas or broccoli florets
½ red onion, thinly sliced
1 cup fresh or canned pineapple chunks (drained if canned)
Sesame seeds + green onions for garnish

For the Teriyaki Sauce:

¼ cup low-sodium soy sauce
2 tbsp honey or brown sugar
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp fresh grated ginger
1 tsp cornstarch + 1 tbsp water (slurry)

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Instructions

Step 1: Make the Sauce
In a small bowl, whisk together soy sauce, honey, vinegar, garlic, and ginger. In a separate cup, mix cornstarch + water and stir into sauce. Set aside.

Step 2: Sear the Chicken
Toss the chicken pieces with 1 tbsp cornstarch for crispier texture. Heat oil in a skillet over medium-high. Cook chicken until golden brown and just cooked through (about 5–7 minutes). Remove from skillet and set aside.

Step 3: Stir Fry the Veggies & Pineapple
In the same pan, add a little more oil if needed. Toss in the bell pepper, onions, and snap peas. Stir fry for 2–3 minutes, then add pineapple and stir for another minute.

Step 4: Combine Everything
Return chicken to the skillet. Pour in the teriyaki sauce and stir everything to coat. Let simmer for 1–2 minutes until the sauce thickens and everything is glossy and delicious.

Step 5: Serve & Garnish
Top with sesame seeds and sliced green onions. Serve over rice, noodles, or cauliflower rice.

Notes

Don’t crowd the pan. Cook chicken in batches if needed to get a proper sear.
Use fresh pineapple for the best flavor, but canned works great too.
Add a kick with red pepper flakes or a drizzle of sriracha.
Meal prep friendly – Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Cuisine: Asian-Inspired