Teriyaki Chicken and Pineapple Stir
This teriyaki chicken and pineapple stir-fry combines tender sliced chicken with fresh fruit and vegetables for a balanced, savory-sweet weeknight meal that's naturally quick to prepare and excellent for meal prepping.
Total
30 minServings
4Ingredients
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14 Ingredients
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Instructions
- 1
In a large bowl, combine the thinly sliced chicken breast with minced garlic, lime juice, and 1/4 cup of teriyaki sauce. Season with salt, pepper, and garlic powder to taste. Mix well and set aside to marinate.
- 2
Preheat a griddle or large skillet over medium-high heat and add olive oil.
- 3
Add the chopped broccoli, red bell pepper, and onion to the hot griddle. Season with salt, pepper, and garlic powder.
- 4
Add the chopped pineapple to a separate area of the griddle to cook.
- 5
Place the marinated chicken on the griddle and cook, stirring occasionally, until it's cooked through and no longer pink.
- 6
Once the vegetables have softened and the chicken is fully cooked, combine all the ingredients on the griddle and mix them together.
- 7
Serve the chicken and vegetable mixture over a bed of cooked jasmine rice.
- 8
Garnish with sliced green onions and an extra drizzle of teriyaki sauce before serving.
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Tips & Notes
Pro tips
- Slice chicken uniformly to ensure even cooking on the griddle—thicker pieces will overcook on edges before centers finish.
- Dry vegetables and pineapple with paper towels before cooking to encourage browning and prevent steaming.
- Add pineapple in the final 1-2 minutes to keep it tender and preserve its natural sweetness; overcooking breaks it down.
- Ensure your griddle is hot before adding chicken; you should hear a distinct sizzle to develop a light caramelized exterior.
Substitutions
- Teriyaki sauce → soy sauce with 1 tbsp honey and 1 tsp ginger (more customizable; adjust sweetness to taste)
- Jasmine rice → brown rice or cauliflower rice (changes texture; cauliflower rice reduces carbs)
- Fresh broccoli → snap peas or green beans (lighter texture; cook time remains similar)
- Chicken breast → lean pork tenderloin or firm tofu (pork cooks faster; tofu adds 2-3 minutes if pan-fried first)
Storage & make-ahead
Store cooled stir-fry in an airtight container for up to 4 days in the refrigerator. Reheat on the stovetop over medium-low heat or in the microwave; keep rice separate to prevent sogginess.
Equipment
griddle or large skillet · cutting board · sharp knife
Common Questions
Can I make this ahead for meal prep?
Yes. Cook and cool completely, then store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave. Store rice separately to prevent sogginess.
What can I use instead of fresh pineapple?
Canned pineapple chunks (drained) work well, or frozen pineapple. Avoid juice-packed cans as they add excess liquid. Fresh mango or bell pepper can replace pineapple if preferred.
How thin should the chicken be sliced?
Slice chicken about 1/4 inch thick. Partially freezing the breast for 15-20 minutes before slicing makes it easier to cut uniformly and ensures even cooking.
Can I double this recipe?
Yes. Double all ingredients and cook in batches if your griddle is crowded. Overcrowding lowers heat and steams rather than sears the chicken.
Is this recipe gluten-free?
Check your teriyaki sauce label—most contain wheat. Use tamari or a certified gluten-free teriyaki sauce as a 1:1 swap for standard teriyaki.
