Teriyaki Chicken and Pineapple Stir Fry

Looking for a dinner that tastes like your favorite takeout, but healthier and faster? This Teriyaki Chicken and Pineapple Stir Fry is packed with vibrant veggies, juicy chicken, and caramelized pineapple, all tossed in a rich, glossy homemade teriyaki sauce. It’s the perfect balance of sweet, savory, and a little tang.

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Why You’ll Love This Recipe

Tropical Meets Umami – Sweet pineapple and savory teriyaki are a match made in heaven.
Tender, Flavorful Chicken – Quick-marinated bites that stay juicy and delicious.
Veggie-Packed – A colorful medley of bell peppers, broccoli, onions, or anything you’ve got on hand.
Weeknight-Friendly – One pan, under 30 minutes, no stress.
Better Than Takeout – And probably faster, too.

Ingredients You’ll Need

For the Stir Fry:

• 1½ lbs chicken breast or thighs, cut into bite-size pieces
• 1 tbsp cornstarch
• 1 tbsp sesame oil (or olive oil)
• 1 red bell pepper, sliced
• 1 cup broccoli florets or sugar snap peas
• ½ red onion, sliced
• 1 cup pineapple chunks (fresh or canned, drained)
• Green onions & sesame seeds for topping

For the Teriyaki Sauce:

• ⅓ cup low-sodium soy sauce
• 2 tbsp honey or brown sugar
• 2 tbsp pineapple juice (from can or fresh)
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch + 1 tbsp water (for thickening)

Tools You’ll Need

• Large skillet or wok
• Knife & cutting board
• Small saucepan or mixing bowl (for sauce)
• Tongs or spatula

Step-by-Step Instructions

1. Prep the Sauce
Whisk together soy sauce, honey, pineapple juice, vinegar, garlic, and ginger. Mix cornstarch + water in a small cup and add to the sauce to help it thicken later.

2. Cook the Chicken
Toss chicken in a little cornstarch for crisp edges. Sear in a hot skillet with sesame oil for 6–8 minutes until golden and cooked through. Remove from pan and set aside.

3. Stir Fry the Veggies & Pineapple
In the same skillet, sauté bell pepper, onion, and broccoli until just tender, 3–4 minutes. Add pineapple and stir for another minute.

4. Bring It All Together
Return chicken to the skillet. Pour in the teriyaki sauce and stir everything to coat. Let it bubble and thicken for 2–3 minutes.

5. Serve
Serve hot over steamed rice or noodles. Garnish with sesame seeds and sliced green onions.

Tips for Stir Fry Success

High heat = great texture. Stir fry over medium-high to high heat for that signature sizzle.
Use pineapple juice in the sauce for more tropical flavor.
Swap your veggies. Use what you have—zucchini, carrots, or mushrooms are great.
Go low-carb? Serve with cauliflower rice or lettuce cups.

Serving Suggestions

Over jasmine or basmati rice
Tossed with noodles
In lettuce wraps with crushed peanuts
With a side of spring rolls or miso soup

How to Store & Reheat

To Store: Cool completely and refrigerate in an airtight container for 3–4 days.
To Reheat: Microwave or warm in a skillet with a splash of water.
To Freeze: Freeze stir fry (without rice) for up to 2 months. Thaw and reheat in a skillet.

Frequently Asked Questions

Can I use store-bought teriyaki sauce?
Yes! Use about ½ cup. Add a splash of pineapple juice or a drizzle of honey for extra flavor.

What kind of chicken works best?
Both chicken breast and thighs work great. Thighs are juicier, breast is leaner.

Can I make it vegetarian?
Absolutely—swap chicken for tofu or tempeh, and use tamari instead of soy sauce for a gluten-free option.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Cuisine: Asian-Inspired

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