Honey Pineapple Teriyaki Chicken
This recipe comes from flavorthemoments.com, visit their website for more.
Transform your dinner routine with this Honey Pineapple Teriyaki Chicken recipe. Infused with the rich flavor of our Orange Blossom Raw Honey, this dish is simple, flavorful, and perfect for any meal. Enjoy and sweet and savory symphony on your plate!
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 Orange Blossom 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 olive 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:
PREPARE THE SAUCE:-
Whisk together the soy sauce, water, honey, pineapple juice, rice vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.1/4 cup reduced sodium soy sauce,1/4 cup water,6 tablespoons honey,2 tablespoons pineapple juice, reserved from fresh,1.5 tablespoons rice vinegar,1.5 tablespoons mirin*,1/2 tablespoon finely grated ginger,1 tablespoon cornstarch mixed with 1 tablespoon water
PREPARE THE CHICKEN:
-
Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
- 1 lb. boneless skinless chicken breasts,2 tablespoons cornstarch
-
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.
- 2-4 tablespoons olive oil
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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.
- 1 red bell pepper
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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.
- 1.5 cups fresh pineapple chunks
- 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!