Best Teriyaki Pineapple Meatball Stir Fry Recipes

SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY

Sheet-Pan Teriyaki Chicken and Pineapple Stir-Fry image

No wok necessary for this stress-free, stir fry-inspired dinner! Bite-size pieces of chicken are tossed with a flavor-packed honey-teriyaki sauce, pineapple chunks and red pepper strips, spread on a sheet pan and popped in a hot oven for a quick and simple dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1/4 cup teriyaki sauce
1 tablespoon honey
1 tablespoon Sriracha sauce
3 boneless skinless chicken breasts, cut into 1-inch chunks
1 1/2 cups 1-inch cubes fresh pineapple
2 medium carrots, cut diagonally into 1/2-inch slices
1 medium red bell pepper, thinly sliced
1 teaspoon sesame seed
3 green onions, thinly sliced

Steps:

Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 17 g, TransFat 0 g

TERIYAKI & PINEAPPLE MEATBALL STIR FRY RECIPE

Teriyaki & Pineapple Meatball Stir Fry Recipe image

Provided by bsd6

Number Of Ingredients 10

Ingredients

1/4 cup soy sauce
1/4 cup rice wine vinegar or white wine vinegar
3 Tb sugar
1/2 tsp ground ginger
1 Tb vegetable oil
1 package Aidells Chicken Teriyaki Meatballs
1 onion (sliced)
2 clove garlic (chopped)
1 lb sliced veggies (carrots, celery, broccoli, green beans, snow peas, red peppers)
1 tsp cornstarch mixed with 2 tsp water

Steps:

In a small bowl, whisk together soy sauce, vinegar, sugar, and ginger - set aside. Place the oil in a wok or large skillet over high heat and add meatballs. Saute foer3 minutes. Stir in the onion and garlic and saute 2 minutes. Add the vegetables, pour in the soy sauce mixture and bring to a boil. Reduce the heat, cover, and simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture and bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles Serves 4