Spicy Teriyaki Pineapple Chicken

I had a moment of inspiration this morning when I was making up my grocery list for the week. I needed something for dinner and I was craving some sort of stir-fry with chicken and pineapple, but I didn’t want it to be super sweet or have too many superfluous vegetables in it. I think this fit the bill quite nicely, and I don’t have too many leftovers that I’ll get sick of it before the week is out.

I started with two boneless, skinless chicken breasts, diced up just smaller than bite sized. I sautéed them in a bit of canola oil with some salt and pepper to season, just until they were almost cooked through, then removed them from the pan. I added a touch of sesame oil to the pan for some extra flavor, then threw in a small sliced onion, a bell pepper (any color/type you prefer, I had yellow on hand) and a couple cloves of garlic, finely minced. I let this mixture sautée until it was browned, softened and fragrant, then added approximately half of a diced up medium pineapple.

Once the pineapple got some color I added the chicken back into the pan and stirred the mixture all together to combine. After a minute or two I added the saucy elements of the dish: teriyaki and tamari (regular soy sauce is fine) for flavor, hoisin to thicken, honey for a touch of sweetness, and sriracha for heat. I stirred everything together for a few minutes until the sauce thickened….

…and served over a bed of fluffy jasmine rice with a touch of scallion and toasted sesame seeds for color.

Sweet and succulent, with just the right amount of kick to it. And super fast to throw together. I’m keeping this one on the playlist.

Spicy Teriyaki Pineapple Chicken

  • Two chicken breasts
  • 1/2 Fresh pineapple
  • 1 Small onion
  • 1 Bell pepper
  • 2 Cloves garlic
  • 1/4 c Teriyaki sauce
  • 1 TB Hoisin sauce
  • 2 -3 tsp Tamari (or soy) sauce
  • 1 TB Honey
  • 2-3 tsp sriracha (to taste)
  • Scallions and sesame seeds, if desired
  • 1 TB canola oil
  • 2 tsp sesame oil
  • salt and pepper

Dice the chicken breasts and set aside. Slice the onion thinly lengthwise, cut the bell pepper into large dice, and mince the garlic fine. Heat the canola oil in a large skillet over medium high heat. Add the diced chicken and sautée until almost cooked through. Remove from pan and set aside.

Add the sesame oil to the same pan. Add onion, bell pepper, and garlic and sautée until lightly browned and fragrant. Add pineapple to pan and allow to soften and brown.

Add chicken back to pan and sautée until cooked through. Stir in hoisin, tamari, teriyaki, honey, and siracha, and cook for a few minutes until thickened. Serve immediately over rice with scallions and sesame seeds.

 

Apologies for the boring post, it’s late and I’ve had a lonnnng weekend. I’ll update again soon with personal news and such. In the mean time, keep up with the blog via Facebook if you’d like.