Description
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.
Ingredients
For the Chicken Stir Fry:
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1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
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1 tbsp cornstarch
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1 tbsp oil (vegetable or sesame)
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Salt and pepper to taste
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup sugar snap peas or snow peas
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1 cup pineapple chunks (fresh or canned, drained)
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2 green onions, sliced (for garnish)
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1 tbsp sesame seeds (for garnish, optional)
For the Teriyaki Sauce:
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⅓ cup low-sodium soy sauce
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3 tbsp honey or maple syrup
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2 tbsp rice vinegar or apple cider vinegar
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1 tbsp sesame oil
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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1 tbsp cornstarch mixed with 2 tbsp cold water (slurry for thickening)
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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American Asian-Inspired