Pineapple Chicken Stir-Fry in Teriyaki and Ginger Sauce

Author of Stella Coast

Grace

This Pineapple Chicken Stir-Fry in Teriyaki and Ginger Sauce is perfectly sweet and tangy and only takes 30 minutes to make!

Why You’ll Love this Pineapple Chicken Stir-Fry Recipe

I love this pineapple chicken stir-fry because it is healthy but feels indulgent. As it warms up, I’ve been making more summer-inspired dishes. I can’t wait to make this on a warm summer evening!

Quick and Easy: Dinner’s ready in 30 minutes or less!

Packed with Flavor: A delicious mix of savory chicken, sweet pineapple, and zesty chicken.

Healthy Ingredients: This dish is loaded with fresh vegetables and lean chicken.

Customizable: Easily adjust by switching up the veggies in order to make it your own!

Family-Friendly: Everyone around the table is going to love this stir-fry!

Perfect for Meal Prep: Not only does this stir-fry taste good, it’s healthy too! Make a big batch for quick meals throughout the week.

READ NEXT: Looking for more quick and easy meals? Check out our One-Pot Italian Sausage and Vegetable Parmesan Pasta Soup, Easy Ground Beef and Tomato Cream Orzo, and Creamy Tuscan Chicken and Gnocchi!

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Ingredients

• Chicken breast
• Soy sauce
• Rice vinegar
• Honey
• Ginger
• Garlic
• Cornstarch
• Sesame oil
• Pineapple
• Red bell pepper
• Orange bell pepper
• Red onion
• Green onion, for garnish (optional)
• Sesame seeds, for garnish (optional)

How to Make Pineapple Chicken Stir Fry with Teriyaki and Ginger Sauce

• Start by adding the soy sauce, rice vinegar, honey, minced garlic, and ginger in a small bowl, then whisk to combine.
• Cut the chicken breasts into 1-inch cubes. Add the chicken and 1/2 of the marinade to a plastic bag or Tupperware and let marinade in the fridge for at least one hour. Save the remaining marinade for later.
• Roughly chop the red onion, red bell pepper, orange bell pepper, and pineapple into 1/2-inch to 1-inch cubes and set aside for later.
• In a large pan over medium-high heat, add the marinaded chicken cubes. Cook the chicken, stirring until browned and cooked through, about 5-8 minutes. Remove to separate plate.
• Add the sesame oil to the same pan, then add the onion and bell peppers. Sauté until the vegetables begin to soften, about 5 minutes.
• While the vegetables cook, pour the leftover marinade into a small saucepan over medium heat. Once the sauce is warm, add a cornstarch slurry to thicken it up and whisk(mix one tablespoon of cornstarch with one tablespoon of water, then pour it into the sauce).
• Then, add the chopped pineapple and chicken back into the pan with the vegetables. Pour the thickened sauce over everything and stir.
• Serve over rice and garnish with sesame seeds and green onion.

Why Not Use Store Bought Teriyaki Sauce?

Sauces and marinades at the store are full of so many ingredients that I haven’t even heard of! Making this sauce from scratch both tastes better, and can be made with ingredients you already have in the pantry.

Our homemade teriyaki and ginger sauce only takes five ingredients and is healthier than the store-bought brands.

Making sauces from scratch is more cost-effective than constantly having to go to the store to buy new bottles of random sauces.

Helpful Tips and Substitutions

If you prefer chicken thighs to chicken breasts, feel free to use them. Both will work great in this recipe!

Adding different vegetables, such as broccoli, snow peas, and zucchini, would also be great.

Swap out the honey for brown sugar if you prefer one over the other.

Tools You’ll Need

Large Sauté Pan: this meal comes together in one large pan.

Small Sauce Pan: to thicken the teriyaki sauce.

Zester: to mince the garlic and ginger for the teriyaki sauce.

Pineapple Chicken Stir-Fry in Teriyaki and Ginger Sauce

Recipe by GraceCourse: Dinner, LunchDifficulty: Easy

Servings

4

servings

Cooking time

30

minutes

Sweet and tangy chicken stir-fry packed with fresh vegetables.

Ingredients

• 1 1/2 pounds chicken breast

• 2/3 cup soy sauce

• 1/3 cup rice vinegar

• 1/4 cup honey

• 2 tablespoons minced ginger

• 2 cloves minced garlic

• 1 tablespoon cornstarch

• 1 tablespoon sesame oil

• 1 1/2 cups fresh cut pineapple

• 1 red bell pepper

• 1 orange bell pepper

• 1 red onion

• green onion, for garnish (optional)

• sesame seeds, for garnish (optional)

Directions

• Add the soy sauce, rice vinegar, honey, minced garlic, and ginger in a small bowl. Whisk to combine.
• Cut the chicken breasts into 1-inch cubes. Add the chicken and 1/2 of the marinade to a plastic bag or Tupperware and let marinade in the fridge for at least one hour. Save the remaining marinade for later.
• Roughly chop the red onion, red bell pepper, orange bell pepper, and pineapple into 1/2-inch to 1-inch cubes.
• In a large pan over medium-high heat, add the marinaded chicken cubes. Cook the chicken, stirring until browned and cooked through, about 5-8 minutes. Remove to separate plate.
• Add the sesame oil to the same pan, then add the onion and bell peppers. Sauté until the vegetables begin to soften, about 5 minutes.
• While the vegetables cook, pour the leftover marinade into a small saucepan over medium heat. Once the sauce is warm, add a cornstarch slurry to thicken it up and whisk(mix one tablespoon of cornstarch with one tablespoon of water, then pour it into the sauce).
• Then, add the chopped pineapple and chicken back into the pan with the vegetables. Pour the thickened sauce over everything and stir.
• Serve over rice and garnish with sesame seeds and green onion.