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Teriyaki and Pineapple Chicken

Teriyaki and Pineapple Chicken

This Teriyaki and Pineapple Chicken recipe is a delicious dish served over rice, perfect for lunch the next day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian
Servings 8 servings
Calories 187 kcal

Equipment

  • Wok
  • Skillet

Ingredients
  

Vegetables and Chicken

  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breasts, cut into cubes
  • 1.25 cups sliced fresh mushrooms
  • 1 onion, chopped
  • 1 green bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 red bell pepper, sliced thin

Sauces and Seasoning

  • 1 cup teriyaki sauce
  • 1 can pineapple chunks, undrained 8 ounce
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 0.25 cup all-purpose flour

Instructions
 

Cooking Instructions

  • Heat oil in a wok or large skillet over medium-high heat. Add chicken; cook until no longer pink in centers and juices run clear, about 7 to 10 minutes.
  • Add mushrooms, onion, bell peppers, teriyaki sauce, pineapple chunks and juice, garlic powder, and pepper flakes. Reduce heat to medium; bring to a simmer. Stir in flour; simmer until thickened, about 15 minutes.

Notes

Serve it over a bed of rice. Leftovers work great in a whole wheat pita for lunch.

Nutrition

Serving: 1servingCalories: 187kcalCarbohydrates: 18gProtein: 16gFat: 6gSaturated Fat: 1gCholesterol: 35mgSodium: 1413mgPotassium: 384mgFiber: 2gSugar: 11gVitamin C: 62mgCalcium: 28mgIron: 2mg
Keyword chicken, dinner, easy recipe, Pineapple, stir fry, Teriyaki
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