Honey Pineapple Teriyaki Chicken
This recipe comes from www.flavorthemoments.com, visit their website for more.
Elevate your chicken recipe by infusing them with fresh pineapple chunks! This Honey Pineapple Teriyaki Chicken dish is the perfect weeknight meal that is healthy and loaded with flavor! Include our Astor Apiaries NYC Raw Honey to have that right amount of sweetness in the teriyaki sauce.
Ingredients:
For the sauce:
- 1/4 cup reduced sodium soy sauce if gluten intolerant, use one that’s gluten free
- 1/4 cup water
- 6 tablespoons Astor Apiaries New York City Raw honey
- 2 tablespoons pineapple juice, reserved from fresh or use 2 tablespoons more honey
- 1.5 tablespoons rice vinegar
- 1.5 tablespoons mirin*
- 1/2 tablespoon finely grated ginger or 1 teaspoon ground ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the chicken:
- 2-4 tablespoons canola oil
- 1 lb. boneless skinless chicken breasts cut into 1" cubes
- 2 tablespoons cornstarch
- salt and pepper to taste
- 1 red bell pepper cored and cut into 1" chunks
- 1.5 cups fresh pineapple chunks
- scallions and chopped cashews for serving, optional
Directions
Sauce:
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Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.
Chicken:
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Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
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Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side.
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If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
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Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture.
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Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!