Teriyaki and Pineapple Chicken

4.4
(325)

This teriyaki and pineapple chicken recipe is really yummy. Serve it over a bed of rice. The leftovers are great in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy.

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Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 tablespoons vegetable oil

  • 1 pound skinless, boneless chicken breasts, cut into cubes

  • 1 ¼ cups sliced fresh mushrooms

  • 1 onion, chopped

  • 1 green bell pepper, sliced thin

  • 1 yellow bell pepper, sliced thin

  • 1 red bell pepper, sliced thin

  • 1 cup teriyaki sauce

  • 1 (8 ounce) can pineapple chunks, undrained

  • 1 teaspoon garlic powder

  • 1 teaspoon red pepper flakes

  • ¼ cup all-purpose flour

Directions

  1. Heat oil in a wok or large skillet over medium-high heat. Add chicken; cook until no longer pink in centers and juices run clear, 7 to 10 minutes.

  2. Add mushrooms, onion, bell peppers, teriyaki sauce, pineapple chunks and juice, garlic powder, and pepper flakes. Reduce heat to medium; bring to a simmer. Stir in flour; simmer until thickened, about 15 minutes.

384 home cooks made it!

Nutrition Facts (per serving)

187 Calories
6g Fat
18g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 187
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 6%
Cholesterol 35mg 12%
Sodium 1413mg 61%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 5%
Total Sugars 11g
Protein 16g 33%
Vitamin C 62mg 69%
Calcium 28mg 2%
Iron 2mg 9%
Potassium 384mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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