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Pineapple Chicken Teriyaki
Pineapple Chicken Teriyaki
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate classic teriyaki chicken with a tropical twist of juicy pineapple for an irresistible dish that will keep everyone wanting more.
Ingredients:
  • 1 cup water
  • 0.25 cup soy sauce
  • 5 tablespoons soy sauce
  • 1 tablespoon dark molasses
  • 0.5 tablespoon fresh ground ginger
  • 1 teaspoon minced garlic
  • 0.25 cup water
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 teaspoon red pepper flakes, or to taste
  • 3 large chicken breasts, cut into bite-sized pieces
  • 1 (16 ounce) package frozen oriental-style vegetables
  • 1 (8 ounce) can sliced water chestnuts
  • 1 (8 ounce) can pineapple tidbits in juice, drained and juice reserved
  • 1 tablespoon cornstarch
  • 0.125 teaspoon sesame oil
Instructions:
  • In a saucepan, simmer water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic for 5 minutes until it gently boils. In a bowl, mix water and cornstarch, then stir into the saucepan until slightly thickened for about 3 minutes. Set the sauce aside.
  • In a large wok or frying pan, heat oil over medium heat until it sizzles. Add garlic, red pepper flakes, and chicken, and cook until chicken is no longer pink inside, about 5 to 7 minutes. Transfer to a bowl and set aside. Then, add frozen vegetables and water chestnuts to the wok and cook until heated through, approximately 10 minutes. Finally, stir in drained pineapple and prepared sauce, and simmer the mixture for about 5 minutes.
  • Combine the pineapple juice and cornstarch, then add to the wok. Stir until slightly thickened, approximately 1 minute. Remove from heat and quickly stir in sesame oil.

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