Name: Healthy Pineapple Teriyaki Chicken Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Tablespoon sesame oil; 1 pound boneless skinless chicken breast; 10.8 ounce bag frozen mixed veggies; 1 large red bell pepper – cleaned and sliced; 1/2 purple onion – sliced; 1 1/2 cups fresh pineapple cut into 1-inch chunks; 1/4 cup coconut aminos, soy sauce or tamari sauce; 1/4 cup fresh pineapple juice; 1 tablespoon sesame oil; 1 tablespoon maple syrup (optional); 1 tablespoon minced garlic or garlic paste; 1 tablespoon minced ginger or ginger paste; 1/8 cup chopped scallions – plus more for topping; 1 tablespoon toasted sesame seeds – plus more for topping

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This easy and healthy Pineapple Teriyaki Chicken Stir-Fry is a tasty, one pan recipe the whole family will love. Mixes of sweet and tangy flavors married with tender cooked chicken and veggies, covered in a homemade 5 minute teriyaki sauce. It’s also low-carb, Whole30, Gluten Free and a perfect meal prep recipe.

whole half of a pineapple filled with chicken and veggies with a pair of brown chopsticks sitting on the top side of it with a brown bowl of sliced scallions next to the pineapple.

Warmer weather means that summer is finally on the horizon and it’s time to start enjoying some juicy, sweet pineapple every chance you get. This super simple Pineapple Teriyaki Chicken recipe is so quick to make and full of asian flavors that we all love.

I have really been into asian-inspired meals lately like these Veggie Egg Rolls, this Vegetarian Pad Thai and these Easy Vegetarian Potstickers. Now this new one is at the top of my list.

Quick and Easy Weeknight Dinner Recipe

There are so many wonderful things to say about this incredible recipe. It is made with tender cooked chicken, lots of yummy, crisp veggies like broccoli, peppers and carrots all simmered in a homemade teriyaki sauce that you can make in 5 minutes!

A healthy dinner idea that is made in one pan which makes clean up super easy. I love to make this recipe for busy weeknights since it comes together so quickly in 20 minutes. Plus it stores great so you can enjoy leftovers the next day for a simple and fast healthy lunch.

What veggies go well in a stir fry?

The best part about stir fry’s is that most veggies work well in these kinds of recipes. My absolute favorite veggies for stir fry’s are broccoli, peppers, onions and carrots. I like them because they cook quickly but still have a slight crunch to them.

Other veggies that are great in stir fry’s are zucchini, squash, peas and corn.

In this recipe I actually used a mix of chopped peppers and onions along with some frozen mixed veggies, just to make it even quicker and easier. Not to mention the addition of the sweet and juicy pineapple, which really took this dish to a whole new level.

Close up shot of juicy cubed chicken, veggies and pineapple covered in teriyaki sauce with sesame seeds sprinkled on top of it.

Stir fry recipes are always a go-to weeknight dinner idea I make often when I am short on time but really want something that is delicious and also healthy.

Why you will love this recipe

A one-pan recipe that you can make it in under 20 minutes
It is an easy, simple meal that your whole family can enjoy
Whole30, low-carb and gluten-free!
Perfect meal prep recipe
You can eat it right out of a pineapple!
Packed with so much flavor!
Healthy and nutritious

Is pineapple good for you?

Yes, pineapple is so good for you! Not only is pineapple super delicious but it is also packed with nutrients like antioxidants and enzymes that help fight inflammation, aid in digestion and also boost immunity.

This amazing fruit also has loads of nutrients like Vitamin C, Vitamins B6, Fiber, Potassium and iron to name a few. Click here to learn more about the health benefits or eating pineapple.

Half of a pineapple filled with chicken stir fry with a brown bowl with chopped green onion behind it

Chicken Teriyaki Sauce

The sauce is really what rounds out this entire recipe and adds the most amazing flavor to the hearty chicken and veggies as well as the pineapple.

Making your own homemade teriyaki sauce is rather easy and can be done in less than 5 minutes.

Best ingredients for making homemade chicken teriyaki sauce

Soy sauce, tamari or coconut aminos: The best base ingredient for teriyaki sauce. The one you choose is up to you. To keep this recipe Whole30-friendly, I used coconut aminos which are soy-free and gluten free.
Pineapple juice. A new discovery for me to add sweetness to my dishes without much added sugar. I used 1/4 cup of pineapple juice in this recipe and it was only 8 grams of sugar in total.
Garlic and ginger. Adding flavor enhancers like garlic and ginger really bring out the spicy asian flavors of this sauce. You can use fresh garlic and ginger, paste form or granulated. Whatever you have on hand will work in a teriyaki sauce.
Sweetener. You do not need to add any addition sweetener if you used a fruit juice like pineapple juice but my kids prefer this recipe a tad sweeter so I added a splash of maple syrup to the sauce.
Cornstarch or arrowroot powder. A lot of people prefer their teriyaki sauce to be a little thicker, so adding in a little cornstarch or arrowroot powder will help thicken up the sauce and enhance the flavours a bit.
Sesame oil. A key ingredient to make this sauce really shine. Only use a little bit though since sesame oil is very strong in flavor.

This simple sauce can be made ahead by adding all ingredients to a mason jar fitted with a lid. Just give it a good shake and store it in the refrigerator until you are ready to use it.

Ingredients needed to make this recipe

Halved pineapple, with a bowl of veggies next to it and half of a red bell pepper next to it. Bowls of sliced red onion, garlic, ginger, cubed chicken, chopped green onion, soy sauce and sesame seeds in front of the pineapple all on a white surface.

How to make pineapple chicken teriyaki

You can make this heathy stir fry recipe in one pan in 20 minutes or less!

Cook the chicken. Heat up a heavy bottomed pan or wok with some sesame oil. Add in the cubed chicken and toss and cook until it is golden brown. About 4-5 minutes, then remove it from the pan. Cook’s tip: The larger you cut the chicken the longer it will take to cook. If you cut it into smaller pieces then it will take less time, so watch it so it doesn’t over cook and get dry.
Cook the veggies. Add the veggies to the same pan you cooked the chicken in, season with a little salt and pepper and cook for 3-4 minutes.
Make the sauce. Add all sauce ingredients to a bowl and whisk well to combine.
Combine it all together. Add the chicken back to the pan with the veggies along with the chopped pineapple. Pour in the sauce and toss everything in the sauce. Let that all simmer for 1-2 minutes then top with chopped scallions and sesame seeds.
Serve. Enjoy this stiry fry over some cauliflower rice or any kind of rice you like. You can serve it in bowls or in a pineapple.

Cubed browned chicken in a dark black pan — **Cook the chicken**

Veggies cooking in a black pan — **Cook the chicken**

How To Serve Pineapple chicken teriyaki

You can serve this dish in a bowl over some rice or in a pineapple bowl, which makes it so fun and really pretty too. Here is a quick video on how to make a pineapple bowl.

Two pineapple halves hollowed out next to each other on a brown round serving platter with a glass bowl of pineapple chunks in front of the pineapple.

My kids thought this was the coolest thing ever and it was way easier to cut than I thought is would be. Once you cut the pineapple and clean out the inside, then just fill it up with the stir fry. Yummy!

Hand using chopsticks to grab a chunk of chicken out of a pineapple filled with chicken and veggies stir fry.

They did this at a restaurant I went to once back in CT and I thought it was so creative. It was so much fun to recreate this idea.

Is stir fry good for you?

Stir fry is a great healthy recipe to make quickly that combines everything you need in a complete meal. Veggies, protein, a yummy sauce, it has it all! Plus most stir fry recipes are simple to make, low carb (if you serve it over cauliflower rice) and filling since you get some good fiber from the veggies and hearty protein from the chicken.

Sautéing chicken and veggies is also a healthier way to enjoy them since this cooking method requires less oil and fat and really brings out their organic flavors.

I also find it easy to make stir fry’s to fit into any type of diet, whether it is Vegan, Vegetarian, Keto, Whole30, Gluten Free, Weight Watchers, or Low-carb. Which makes this recipe perfect for meal prep as well.

Chicken and veggie stir fry in a glass meal prep dish with a striped towel next to it.

More easy healthy chicken dinners

Recipe Tips and variations

Use whole fresh pineapple. For the best pineapple flavor, fresh pineapple is best in this recipe. Plus you can use the pineapple shell to serve this stir fry in. If you are short on time, you can use canned pineapple chunks, just make sure to drain them before adding them to the stir fry.
Cut the chicken into even size pieces. It is important to cut the chicken into even size piece so it all cooks at the same time. I cut mine into 1-inch pieces.
Use fresh or frozen veggies. If you are using fresh veggies then try to cut them into similar shapes and sizes. If you are using frozen veggies then let them sit out on the counter for a few minutes before cooking. I used an asian frozen mixed veggies blend that had broccoli, carrots, snap peas and water chestnuts in it.
To make this recipe vegan/vegetarian. You can easily make this recipe meatless by swapping the chicken with extra firm, cubed tofu or edamame.
To store this recipe. Let the stir fry cool completely, transfer it to an airtight glass container and keep it in the refrigerator for up to 3 days. Easily reheat in the microwave or on the stovetop.

I hope you try this recipe. If you do then please leave a rating and comment below. I would love to hear how your’s turned out!

Healthy Pineapple Teriyaki Chicken Stir Fry

Author: Amy
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 4 1x
Diet: Gluten Free

Print Recipe

Description

This easy and healthy Pineapple Teriyaki Chicken Stir-Fry is a tasty, one pan recipe the whole family will love. Mixes of sweet and tangy flavors married with tender cooked chicken and veggies, covered in a homemade 5 minute teriyaki sauce. It’s also low-carb, Whole30, Gluten Free and a perfect meal prep recipe.

Ingredients

Scale

For the stir fry

1 Tablespoon sesame oil
1 pound boneless skinless chicken breast
10.8 ounce bag frozen mixed veggies
1 large red bell pepper – cleaned and sliced
1/2 purple onion – sliced
1 1/2 cups fresh pineapple cut into 1-inch chunks

For the teriyaki sauce

1/4 cup coconut aminos, soy sauce or tamari sauce
1/4 cup fresh pineapple juice
1 tablespoon sesame oil
1 tablespoon maple syrup (optional)
1 tablespoon minced garlic or garlic paste
1 tablespoon minced ginger or ginger paste
1/8 cup chopped scallions – plus more for topping
1 tablespoon toasted sesame seeds – plus more for topping

Instructions

Cook the chicken. Heat up a heavy bottomed pan or wok with some sesame oil. Add in the cubed chicken and toss and cook until it is golden brown. About 4-5 minutes, then remove it from the pan. Cook’s tip: The larger you cut the chicken the longer it will take to cook. If you cut it into smaller pieces then it will take less time, so watch it so it doesn’t over cook and get dry.
Cook the veggies. Add the veggies to the same pan you cooked the chicken in, season with a little salt and pepper and cook for 3-4 minutes.
Make the sauce. Add all sauce ingredients to a bowl and whisk well to combine.
Combine it all together. Add the chicken back to the pan with the veggies along with the chopped pineapple. Pour in the sauce and toss everything in the sauce. Let that all simmer for 1-2 minutes then top with chopped scallions and sesame seeds.
Serve. Enjoy this stiry fry over some cauliflower rice or any kind of rice you like. You can serve it in bowls or in a pineapple.

Notes

Use whole fresh pineapple. For the best pineapple flavor, fresh pineapple is best in this recipe. Plus you can use the pineapple shell to serve this stir fry in. If you are short on time, you can use canned pineapple chunks, just make sure to drain them before adding them to the stir fry.
Cut the chicken into even size pieces. It is important to cut the chicken into even size piece so it all cooks at the same time. I cut mine into 1-inch pieces.
Use fresh or frozen veggies. If you are using fresh veggies then try to cut them into similar shapes and sizes. If you are using frozen veggies then let them sit out on the counter for a few minutes before cooking. I used an asian frozen mixed veggies blend that had broccoli, carrots, snap peas and water chestnuts in it.
To make this recipe vegan/vegetarian. You can easily make this recipe meatless by swapping the chicken with extra firm, cubed tofu or edamame.
To store this recipe. Let the stir fry cool completely, transfer it to an airtight glass container and keep it in the refrigerator for up to 3 days. Easily reheat in the microwave or on the stovetop.

Category: Healthy Dinner Ideas
Method: Stir Fry
Cuisine: Asian