Pineapple Chicken Teriyaki
Prep: 15mins. Cook: 20mins. Serves: 4 – 6
For the sauce:
- ¼ cup soy sauce
- ¼ cup water
- 6 tablespoons honey
- 2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey
- 1½ tablespoons rice wine vinegar
- 1 teaspoon freshly grated ginger or ½ teaspoon ground ginger
- 1 tablespoon corn starch mixed with 1 tablespoon water
For the chicken:
- 2-4 tablespoons olive oil
- 700gms boneless, skinless chicken breasts, cut into 1″ cubes
- 2 ½ tablespoons corn starch
- salt and pepper, to taste
- 1 red bell pepper, cored, and cut into 1″ pieces
- 1½ cups fresh pineapple chunks
- Green onion and chopped cashews, for serving
Prepare the sauce:
- Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, and grated ginger. Set aside with the corn starch slurry.
Prepare the chicken:
- Season the chicken with salt and pepper, and toss with the 2 tablespoons of corn starch in a bowl.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper and sauté 2-3 minutes more.
- Add the pineapple to the pan. Whisk the corn starch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat.
- Serve over rice or quinoa with the chopped green onion and cashews, and Enjoy!
- 6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, taste the sauce and add 1-2 more tablespoons of honey.
- I used canned pineapple here, and simply used the pineapple juice in the bottom of the container to add to my sauce. You can substitute with 1-2 tablespoons more honey instead.
- To add more depth you can add 1tablespoon of sake.