Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 red bell pepper, trimmed and cut into 1-inch pieces
- 2 cups fresh pineapple, cubed
- Optional garnish: green onions and sesame seeds
Teriyaki Sauce
- 1/4 cup lower sodium soy sauce
- 1/4 cup pineapple juice
- 1 tsp sesame oil
- 3 Tbsp honey
- 2 tsp fresh grated ginger
Instructions
- Prepare and Sauté Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook until lightly browned, about 4 to 5 minutes. Stir in the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Add Vegetables and Pineapple: Add broccoli florets, red bell pepper pieces, and cubed fresh pineapple to the skillet. Continue cooking, stirring occasionally, until the vegetables are tender and the chicken is fully cooked, about 5 more minutes.
- Make and Add Teriyaki Sauce: In a small bowl, whisk together the lower sodium soy sauce, pineapple juice, sesame oil, honey, and fresh grated ginger. Pour this sauce mixture into the skillet and bring to a simmer, allowing the flavors to meld and the sauce to thicken slightly.
- Garnish and Serve: Once the sauce has simmered and coated the chicken and veggies, remove the skillet from heat. Garnish with chopped green onions and sesame seeds if desired. Serve immediately and enjoy your flavorful one pan meal.
Notes
- Use fresh pineapple for the best flavor, but canned pineapple chunks (drained) can work in a pinch.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust honey quantity to suit your preferred sweetness level.
- Serve over cooked rice or noodles for a more filling meal.
- Make sure the chicken is cooked through to an internal temperature of 165°F (75°C) for safety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
