One-Pan Pineapple Teriyaki Chicken
A quick and easy one-pan meal with tender chicken,broccoli, bell peppers, and pineapple, all tossed in a homemade teriyaki saucefor a perfect balance of sweet and savory flavors.
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 cleaned and chopped into 1-inch chunks.
- 2 cups fresh pineapple cubed
- Green onions sliced
- Sesame seeds
- ¼ cup lower sodium soy sauce
- ¼ cup pineapple juice
- 1 tsp sesame oil
- 3 Tbsp honey
- 2 tsp fresh grated ginger
Instructions
Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, pineapple juice, sesame oil, honey, and freshly grated ginger until well combined. Set aside.
Cook the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the cubed chicken to the pan, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is browned and cooked through.
Sauté the Vegetables:
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the broccoli florets and red bell pepper to the pan, and cook for about 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Pineapple and Sauce:
- Add the fresh pineapple cubes to the skillet and stir them in with the vegetables.
- Drizzle the prepared teriyaki sauce over the chicken and vegetables, mixing well to ensure everything is thoroughly coated.
Simmer and Combine:
- Return the cooked chicken to the skillet and stir everything together.
- Let the mixture simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat all the ingredients.
Serve:
- Remove from heat and garnish with sliced green onions and sesame seeds if desired.
- Serve the Pineapple Teriyaki Chicken hot over rice or as a standalone dish.
Nutrition
Calories: 400kcal
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