One Pan Pineapple Teriyaki Chicken

A delicious and easy-to-make one pan meal combining the flavors of teriyaki and pineapple, packed with lean protein and vibrant vegetables.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion

Calories: 350

For the chicken and vegetables

1 Tbsp olive oil Can switch to avocado oil for a higher smoke point.
1 lb boneless skinless chicken breasts Can substitute with chicken thighs if preferred.
to taste Salt and pepper Essential for seasoning.
2 cloves garlic, minced Fresh is best but jarred can be used.
2 cups broccoli florets Cauliflower can substitute if preferred.
1 red bell pepper trimmed and cut into 1-inch pieces Feel free to use any bell pepper variety.
2 cups fresh pineapple, cubed Canned pineapple works in a pinch.

For the sauce

1/4 cup lower sodium soy sauce Tamari can be used for a gluten-free version.
1/4 cup pineapple juice Use natural juice without added sugar.
1 tsp sesame oil Optional.
3 Tbsp honey Maple syrup works as a vegan substitute.
2 tsp fresh grated ginger Ground ginger is an alternative.
optional Garnish: green onions and sesame seeds Customize your toppings as desired.

Cooking

Heat and brown the chicken: Drizzle olive oil in a large skillet over medium heat. Add the chicken pieces seasoned with salt and pepper, cooking for about 4 to 5 minutes until lightly golden.
Add aromatics and veggies: Incorporate minced garlic and sauté for about 30 seconds until fragrant. Stir in broccoli, red bell pepper, and pineapple, and cook for another 5 minutes until tender.
Create the sauce: Whisk together soy sauce, pineapple juice, sesame oil, honey, and grated ginger. Pour into the skillet and bring to a gentle simmer.
Serve: Once combined and bubbling, take off heat and garnish with green onions and sesame seeds if desired.

For meal prep: Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months.