Chicken / Dinner

Pineapple Teriyaki Chicken

 It’s been a long week. Like, ridiculously long. Between the doctor’s, the dentist, extra trips to the grocery store, Halloween plans… you get the idea. Got home from being gone all day today just in time to start dinner.

Don’t get me wrong. It wasn’t a bad week. Had a great time with friends taking the kids out trick or treating. Spent most of Sunday making cider. Bonus to knowing people with a cider press and an orchard. And though today included a lot of driving and running errands, it also included meeting up with my husband in town for a family lunch date, since it was no school today for the munchkin.

This week is looking to be a bit crazy as well, but hopefully I can find some time to get a few posts up and a few moments to read and relax. šŸ™‚


In the meantime, we have tonight’s dinner. I love taking Asian chicken dishes, and adding some vegetables to make a full meal in a bowl. My orange pepper was really small so I added half a red pepper as well.


 This will use a few dishes to make, but it’s worth it. So good. šŸ™‚

Pineapple Teriyaki Chicken
Serves 3
Write a review
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 1 large orange bell pepper, chopped
  2. 1/2 medium onion, chopped
  3. 1 Tbsp olive oil, divided
  4. 1 pound chicken breasts, cut into bite size pieces
  5. salt and pepper to taste
  6. 2 tsp cornstarch
  7. 2 tsp water
  8. 2 Tbsp brown sugar
  9. 1 Tbsp honey
  10. 3 Tbsp soy sauce
  11. 2 Tbsp apple cider vinegar
  12. 1/2 tsp minced garlic
  13. 1/4 tsp ground ginger
  14. 1/8 tsp white pepper
  15. 3 Tbsp pineapple juice
  16. 1/2 cup pineapple tidbits
  1. Heat 1 tsp oil in wok or skillet. Saute pepper and onion 3 to 5 minutes. Set aside.
  2. Add remaining 2 tsp oil to pan. Add chicken to pan and season with salt and pepper to taste. Cook 10 to 15 minutes, or until cooked through.
  3. While chicken is cooking, mix cornstarch and water in a small sauce pan.
  4. Add brown sugar, honey, soy sauce, vinegar, garlic, ginger, pepper, and pineapple juice to pan. Whisk together. Bring sauce to a boil, and let cook for 1 to 2 minutes, whisking a couple times. Remove from heat, and set aside.
  5. When chicken is cooked, add sauce, peppers, onions, and pineapple to pan and mix. Heat through.
  6. Serve over rice.
Adapted from Sally's Baking Addiction
Three Plates Full

Leave a Reply

Your email address will not be published. Required fields are marked *