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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup pineapple chunks (fresh or canned) - 1 tablespoon olive oil - 1 bell pepper (red or yellow), sliced - 1 small onion, sliced - 3 cloves garlic, minced The chicken thighs provide a tender and juicy base. Pineapple adds sweetness and a tropical twist. The bell pepper brings crunch and color. The onion and garlic give a rich flavor. - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 2 thinly sliced green onions, for garnish - Sesame seeds, for garnish Low-sodium soy sauce keeps the dish flavorful without being too salty. Honey balances the flavors with sweetness. Rice vinegar adds a tangy kick. Fresh ginger gives warmth and depth to the sauce. The cornstarch slurry thickens the dish for a nice texture. Serve this dish over cooked rice or quinoa. Both options soak up the sauce well. Rice offers a classic touch, while quinoa adds protein. Top with green onions and sesame seeds for a fresh finish. Enjoy this vibrant meal with family or friends! Start by cutting the chicken thighs into bite-sized pieces. This helps them cook evenly. Slice the bell pepper and onion thinly. Mince the garlic and set all the veggies aside. If you use fresh pineapple, cut it into chunks, or grab a can for quick prep. This step makes cooking smoother and faster. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces. Cook them for about 5-7 minutes. You want them browned and cooked through. Next, add the sliced onion and minced garlic. Stir and cook for 2-3 minutes until the onion turns translucent. This adds flavor to your dish. Then, add the sliced bell pepper and pineapple chunks to the skillet. Cook everything for another 3 minutes, stirring occasionally. This keeps the veggies crisp. In a small bowl, mix the soy sauce, honey, rice vinegar, and grated ginger. Pour this mixture over the chicken and veggies. Bring it to a gentle simmer for 3-4 minutes. Now, stir in the cornstarch slurry to thicken the sauce. Cook for another 1-2 minutes until the sauce thickens. This will coat the chicken and veggies nicely. Serve the teriyaki chicken mixture over cooked rice or quinoa. This adds a nice base to your meal. Garnish with sliced green onions and a sprinkle of sesame seeds. These toppings give extra color and crunch. Enjoy this easy dinner delight! When picking chicken thighs, look for fresh meat. Choose thighs that feel firm and moist. The color should be a nice pink, not gray. If you can, buy organic or free-range chicken. These options often taste better and are healthier. To get the sauce just right, mix cornstarch with water to make a slurry. This thickens the sauce quickly and easily. Add it slowly to the skillet while stirring. Watch the sauce closely; it will thicken fast. If it’s too thick, add a little water or broth. If too thin, add more slurry. Prep all your ingredients before you cook. This makes the process smooth and quick. Cut the chicken, slice the vegetables, and measure the sauce. Use a large skillet to give everything room to cook. Stir often to prevent sticking and burning. Keep your heat at medium-high for the best results. Enjoy the lovely smell as it cooks! {{image_2}} You can switch up the chicken with shrimp or tofu. Shrimp cooks fast and adds sweet flavor. Tofu gives a nice texture and is great for plant lovers. You can also use mango instead of pineapple. It adds a tropical taste and a juicy bite. Adding some chili flakes makes it spicy if you want heat. Switch the bell pepper for broccoli or snap peas for a crunchy feel. For a vegetarian version, use firm tofu or tempeh instead of chicken. Cut the tofu into cubes and sauté until golden. You could also use chickpeas for a protein boost. They soak up the flavors well. Make sure to use vegetable broth instead of chicken broth if you like. This keeps the dish fully plant-based and just as tasty. While rice or quinoa is great, try serving it with noodles too. Soba or rice noodles work well. You can also use cauliflower rice for a low-carb option. Top with crushed peanuts for crunch or add fresh herbs like cilantro for flavor. A squeeze of lime juice over the dish can brighten up the flavors too. This makes every bite exciting and fresh! To keep your teriyaki chicken pineapple skillet fresh, let it cool first. Place it in an airtight container. This helps lock in flavor and moisture. Store it in the fridge for up to three days. If you notice any excess liquid, just drain it before sealing the container. Reheat your leftovers in a skillet for the best taste. Add a splash of water to keep it moist. Heat it over medium until it’s hot. Stir it gently to prevent sticking. You can also use the microwave. Heat it in a bowl, covered, for about one to two minutes. Stir halfway through to ensure even heating. If you want to save some for later, freezing is a great choice. First, let the dish cool completely. Then, place it in a freezer-safe container. Be sure to leave some space at the top for expansion. You can freeze it for up to three months. When ready to enjoy, thaw it in the fridge overnight. Reheat it on the stove for the best flavor. Yes, you can use chicken breast. Chicken breasts are leaner than thighs. This change may make the dish less juicy. If you prefer, cook the breasts for less time. They cook faster than thighs. To make this dish gluten-free, use gluten-free soy sauce. Many brands offer this option. Check labels to ensure no gluten is present. You can also use tamari, which is naturally gluten-free. This keeps the teriyaki flavor intact. Serve this teriyaki chicken with rice or quinoa. Both are great for soaking up sauce. You can also add steamed broccoli or snap peas for crunch. A simple green salad pairs nicely, too. Enjoy mixing flavors and textures! In this blog post, we explored how to make Teriyaki Chicken Pineapple Skillet. We covered key ingredients, cooking steps, and useful tips. You learned about choosing chicken thighs, achieving sauce perfection, and serving with rice or quinoa. We also shared fun variations, storage tips, and answered common questions. With this guide, you can create a tasty dish that suits your taste. Enjoy your cooking adventure and share this recipe with friends!

Teriyaki Chicken Pineapple Skillet

Elevate your dinner game with this delicious Teriyaki Chicken Pineapple Skillet recipe! This one-pan wonder combines tender chicken, sweet pineapple, and vibrant bell peppers in a savory sauce that's sure to please the whole family. In just 25 minutes, you'll have a flavorful meal that's perfect over rice or quinoa. Click through to discover the full recipe and bring a taste of the tropics to your table tonight!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup pineapple chunks (fresh or canned)

1 tablespoon olive oil

1 bell pepper (red or yellow), sliced

1 small onion, sliced

3 cloves garlic, minced

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 thinly sliced green onions, for garnish

Sesame seeds, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for about 5-7 minutes, or until they are browned and cooked through.

    Once the chicken is cooked, add the sliced onion and garlic to the skillet. Stir and cook for an additional 2-3 minutes until the onion becomes translucent.

      Add the sliced bell pepper and pineapple chunks to the skillet. Cook for another 3 minutes, stirring occasionally.

        In a small bowl, whisk together the soy sauce, honey, rice vinegar, and grated ginger. Pour this mixture over the chicken and vegetables in the skillet.

          Bring the mixture to a gentle simmer and allow it to cook for 3-4 minutes. Stir in the cornstarch slurry to thicken the sauce; continue to cook for an additional 1-2 minutes until the sauce thickens to your desired consistency.

            Serve the teriyaki chicken mixture over cooked rice or quinoa. Garnish with sliced green onions and a sprinkle of sesame seeds.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4