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This single-pan pineapple teriyaki chicken has turned into my quick fix for busy evenings when I need a healthy dinner without spending forever cooking. The mix of sweet and tangy flavors makes this meal a constant hit at my family table.
I came up with this dish during an incredibly hectic work period when I wanted something fast but tasty. The blend of sweet pineapple with the tangy teriyaki sauce was such a success that it's now part of our regular monthly meals.
Ingredients
- Olive oil: Makes a nice cooking foundation without masking the other flavors
- Boneless skinless chicken breasts: Give you quick-cooking protein that soaks up all the sauce
- Garlic: Brings that must-have flavor foundation to the dish
- Broccoli florets: Add crunch and nutrients while soaking up the yummy sauce
- Red bell pepper: Gives bright color and a sweet snap
- Fresh pineapple cubes: Bring natural sweetness and tropical taste
- Soy sauce: Creates the savory base for our teriyaki flavor
- Pineapple juice: Boosts the fruit flavor and makes the chicken tender
- Sesame oil: Adds that true Asian taste with just a tiny amount
- Honey: Counters the salty parts with natural sweetness
- Fresh grated ginger: Gives a zing and depth that powdered stuff just can't match
Step-by-Step Instructions
- Sauté the Chicken:
- Warm olive oil in a big skillet over medium heat. Toss in chicken bits with salt and pepper. Let them cook about 4 to 5 minutes until they turn light golden. This browning adds tons of flavor to your meal. Mix in minced garlic and stir for 30 seconds to get all that aroma going without burning it.
- Add Vegetables and Pineapple:
- Throw broccoli, bell pepper, and pineapple chunks into the pan with your chicken. Cook it all together for around 5 minutes, stirring now and then. You want veggies that still have some bite to them. The pineapple will start to brown a bit, making it even sweeter.
- Create and Add the Sauce:
- In a bowl on the side, mix soy sauce, pineapple juice, sesame oil, honey, and fresh ginger until it's all blended. Pour this into your pan with everything else. Let it come to a gentle bubble so the sauce can coat all your ingredients and get a little thicker.
- Garnish and Serve:
- Throw on some green onions and sesame seeds right before you eat. The onions give it a fresh kick while sesame seeds add a nutty taste and make it look fancy.
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The real ginger in this dish totally changes how it tastes. Once I had to use powdered ginger when I ran out of fresh, and while it wasn't bad, it missed that bright kick that makes everyone love this meal. My kid now asks for this dinner before every game, saying it gives her just the right energy.
Make Ahead and Storage
This teriyaki chicken stays good in the fridge up to 4 days in sealed containers. I usually cook twice as much on Sundays for easy lunches all week. The taste actually gets better overnight, so leftovers can taste even nicer than when you first made it. To warm it up, just pop it in the microwave for a minute, or heat it in a pan with a tiny bit of water to freshen up the sauce.
Ingredient Substitutions
You can switch things up based on what's in your kitchen. Try chicken thighs instead of breasts for juicier meat. Want to go meatless? Firm tofu or tempeh works great too. Frozen pineapple can stand in for fresh if needed, but thaw and drain it first so it won't make your dish watery. Not a broccoli fan? No problem! Snap peas, asparagus, or green beans taste just as good with these flavors.
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Serving Suggestions
This meal works by itself, but putting it on steamed jasmine or brown rice lets you soak up all that tasty sauce. Want fewer carbs? Try cauliflower rice instead. For extra crunch, toss in some chopped cashews or water chestnuts during the last minute of cooking. When I have friends over, I serve this on a big platter with lime wedges and extra green onions around the edge.
Frequently Asked Questions
- → Can I use another protein instead of chicken?
Definitely! Swap in shrimp, beef, or tofu if you prefer. Keep in mind you'll need to adjust how long you cook it.
- → What sides go well with this?
You can pair it with steamed rice, quinoa, or cauliflower rice for a lighter option. Another idea is noodles if you want it more filling.
- → Can I prepare this in advance?
Sure thing! Store it in the fridge for a few days in an airtight container. Just heat it up when you're ready to eat.
- → Is canned pineapple okay to use?
Canned pineapple is fine. Go for the kind in juice instead of syrup so the sauce stays balanced.
- → How can I add spice to the dish?
Kick it up with a shake of chili flakes, a drizzle of sriracha, or some chopped fresh chilies.
- → Can I mix in other vegetables?
Go for it! Try adding snap peas, carrots, or snow peas for more variety in flavors and textures.