Ingredients
Scale
- ½ cup low sodium soy sauce
- ½ cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons honey or pure maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons minced fresh ginger
- 3 cloves garlic (minced)
- 1 ½ tablespoons cornstarch
- 2 ½ tablespoons avocado oil or olive oil (divided)
- 1 ½ pounds boneless skinless chicken breasts or thighs (cut into 1-inch pieces)
- Salt and pepper (to taste)
- 1 small red onion (chopped into 1-inch pieces)
- 1 red bell pepper (chopped into 1-inch pieces)
- 4 cups broccoli florets (chopped into small bite-size pieces)
- 20 ounces canned pineapple chunks in 100% juice
Instructions
- In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, honey, rice vinegar, ginger, garlic, and cornstarch until smooth.
- Heat oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Cook until browned and cooked through (7–10 minutes). Remove from skillet.
- In the same skillet, add remaining oil and stir-fry the onion, bell pepper, and broccoli for about 4 minutes until crisp-tender.
- Return chicken to the skillet along with pineapple chunks and reserved juice. Pour in teriyaki sauce and cook for an additional 1–2 minutes until thickened.
- Serve hot over cooked rice or enjoy on its own.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 14g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg