Teriyaki Chicken and Pineapple Stir Fry

Sweet, savory, and bursting with tropical flair, this Teriyaki Chicken and Pineapple Stir Fry is a fast, flavorful dinner you’ll want on repeat. Juicy chicken pieces are tossed with vibrant vegetables and sweet pineapple chunks, all coated in a glossy homemade teriyaki sauce. It’s the perfect balance of sweet, salty, and tangy—and it comes together in just 30 minutes.

Whether you’re craving takeout-style flavors or looking for a new family favorite, this one-pan stir fry delivers bold taste and easy cleanup.

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Why You’ll Love This Recipe

• Sweet & Savory Perfection – Pineapple and teriyaki are a match made in heaven.
• Better Than Takeout – Healthier and faster than ordering in.
• One-Pan Meal – Less mess, less stress, and all the flavor.
• Loaded with Veggies – Colorful bell peppers and snap peas make it wholesome.
• Customizable – Use your favorite stir fry veggies or swap in tofu.

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Ingredients You’ll Need

For the Chicken Stir Fry:

• 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tbsp cornstarch
• 1 tbsp oil (vegetable or sesame)
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup sugar snap peas or snow peas
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish, optional)

For the Teriyaki Sauce:

• ⅓ cup low-sodium soy sauce
• 3 tbsp honey or maple syrup
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry for thickening)

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Tools You’ll Need

• Large skillet or wok
• Mixing bowls
• Whisk
• Cutting board and knife
• Measuring spoons and cups

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Step-by-Step Instructions

Step 1: Prep the Chicken
In a bowl, toss chicken pieces with 1 tbsp cornstarch, salt, and pepper.
This helps create a golden crust and keeps the meat tender.

Step 2: Make the Teriyaki Sauce
In a separate bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger.
Set aside the cornstarch slurry for later.

Step 3: Cook the Chicken
Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer and cook for 5–6 minutes, stirring occasionally, until browned and cooked through.
Remove the chicken from the pan and set aside.

Step 4: Stir Fry the Veggies
In the same pan, add a splash of oil if needed.
Toss in the bell peppers and snap peas. Stir fry for 3–4 minutes until slightly tender but still crisp.
Add the pineapple chunks and stir for another minute to warm through.

Step 5: Combine & Add Sauce
Return the cooked chicken to the pan.
Pour in the teriyaki sauce and stir well to coat everything evenly.
Add the cornstarch slurry and stir constantly until the sauce thickens and becomes glossy, about 1–2 minutes.

Step 6: Garnish and Serve
Remove from heat.
Garnish with sliced green onions and sesame seeds if using.
Serve hot over steamed rice or noodles.

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Tips for the Best Stir Fry

• Prep Ahead – Stir fry moves fast, so have everything chopped and ready to go.
• High Heat is Key – Use medium-high heat to get a nice sear on the chicken and veggies.
• Don’t Overcrowd the Pan – Cook chicken in batches if needed for better browning.
• Fresh vs. Canned Pineapple – Both work, but fresh adds extra brightness and texture.
• Thicker Sauce Tip – Let the cornstarch slurry cook for 1–2 minutes until it bubbles and thickens.

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Serving Suggestions

• Steamed Jasmine or Brown Rice – Classic and perfect for soaking up that sauce.
• Lo Mein Noodles or Rice Noodles – Toss the stir fry over warm noodles for a takeout-style meal.
• Lettuce Wraps – Scoop the stir fry into romaine or butter lettuce leaves for a low-carb option.
• Cauliflower Rice – Great for a lighter, grain-free alternative.
• Side of Edamame or Spring Rolls – Make it a full Asian-inspired dinner.

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How to Store & Reheat

Storing:

• Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days.

Freezing:

• Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

• Reheat in a skillet over medium heat until warmed through.
• Microwave in 30-second intervals, stirring between each to prevent drying.

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Frequently Asked Questions

1. Can I use chicken breast instead of thighs?
Yes! Chicken breast is leaner but works great. Just avoid overcooking it.

2. Can I make it vegetarian?
Definitely—substitute tofu or tempeh for the chicken and use veggie broth in the sauce if desired.

3. Is this gluten-free?
To make it gluten-free, use tamari instead of soy sauce and check all other labels for gluten content.

4. What other vegetables can I use?
Zucchini, broccoli, mushrooms, or baby corn are all delicious options in this stir fry.

5. Can I use bottled teriyaki sauce?
Sure, but the homemade version gives you control over sweetness and sodium levels—and it tastes fresher!

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Final Thoughts
This Teriyaki Chicken and Pineapple Stir Fry brings the perfect blend of sweet, savory, and zesty flavors into one vibrant and satisfying dish. It’s quick, customizable, and so much better than takeout.

Whether you’re feeding a hungry family or meal prepping for the week, this stir fry is bound to become a go-to recipe in your kitchen. Try it once and watch it earn a permanent spot in your dinner rotation.

Let me know how yours turns out—and don’t forget to share your plate on social media or save it to your favorite recipe board!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American Asian-Inspired

Nutritional Information (Per Serving):
Calories: 370 | Protein: 29g | Carbohydrates: 30g | Fat: 14g | Fiber: 3g | Sodium: 550mg

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