Best Sheet Pan Teriyaki Chicken And Pineapple Stir Fry Recipes

SHEET PAN TERIYAKI CHICKEN WITH PINEAPPLE

Sheet Pan Teriyaki Chicken with Pineapple image

Sheet Pan Teriyaki Chicken with Pineapple is loaded with flavor and the most amazing sauce! So simple with 10 minutes of prep time and 20 minutes of cook time. Perfect for a one pan weeknight dinner.

Provided by Amy Rains

Time 32m

Number Of Ingredients 15

Ingredients

1/3 cup coconut aminos
3 tbsp fresh pineapple juice*
2 tbsp apple cider vinegar
2 cloves garlic, minced
2 tsp fresh minced ginger
1 tbsp sesame oil
1 tbsp arrowroot starch
1 tbsp water
1.5 lbs chicken breast (cut into bite sized pieces)
1.5 cups diced pineapple
1 red bell pepper, diced
1 medium sized red onion (diced)
1/4 cup diced fresh cilantro ((optional))
2 tbsp green onion ((optional))
2 tbsp toasted sesame seeds

Steps:

Preheat the oven to 400 degrees. Lightly grease a large baking sheet and set aside.
In a small saucepan, heat coconut aminos, pineapple juice, apple cider vinegar, garlic, ginger, and sesame oil over medium heat. In a small bowl, whisk together arrowroot starch and water. Add the mixture to the sauce. Continue to cook until sauce slightly thickens. Reserve a few tablespoons of the sauce for later.
Spread out chicken, pineapple, bell pepper, and red onion over the sheet pan. Pour sauce on top. Place in the oven and bake for 22-24 minutes, or until chicken is cooked through.
Remove from oven. Top with cilantro, onion, and toasted sesame seeds. Serve over rice or cauliflower rice, and spoon the reserved sauce over the dish.

TERIYAKI AND PINEAPPLE CHICKEN

Teriyaki and Pineapple Chicken image

This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!

Provided by HEZZZ1223

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 ¼ cups sliced fresh mushrooms
1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks, undrained
1 teaspoon garlic powder
1 teaspoon crushed red pepper
¼ cup all-purpose flour

Steps:

Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g