Description
Indulge in this vibrant Teriyaki Chicken and Pineapple dish, where tender chicken meets sweet pineapple in a delightful sauce, perfect for any weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 cup fresh pineapple chunks (or canned)
- 1/4 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tsp sesame oil
- 2 green onions, sliced (for garnish)
- 2 tbsp vegetable oil (for cooking)
Instructions
- Slice the chicken breasts into thin strips for even cooking. Cut fresh pineapple into bite-sized chunks.
- In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger to create the glaze.
- Heat vegetable oil in a large skillet over medium-high heat for about 2 minutes.
- Add the sliced chicken and cook until golden brown and no longer pink inside, about 5-7 minutes.
- Toss in pineapple chunks once the chicken is cooked through. Stir-fry until the pineapple caramelizes slightly.
- Pour the prepared sauce over chicken and pineapple; simmer for a few minutes until thickened.
Notes
- For added flavor, consider marinating the chicken overnight in the soy sauce mixture.
- You can also substitute mango for pineapple or add bell peppers for crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe (approximately 200g)
- Calories: 280
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg