Teriyaki and Pineapple Chicken

Teriyaki and Pineapple Chicken

213
HEZZZ1223 1

"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!"

Ingredients

40 m {{adjustedServings}} servings 187 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1413 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

213
  1. 275 Ratings

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This is a wonderful recipe! It's quick and has a delicious taste. I actually marianated my chicken breasts overnight in a teriyaki marinade for extra flavor in the breasts. I also added snow ...

Delicious and super easy recipe, and flexible too! I only made three changes: 1) used Tbsp of minced garlic instead of powder, 2) sauteed onions and garlic prior to adding chicken to the skillet...

What a great recipe! It was easy and very, very good! I served it over rice. I didn't add the mushrooms because I didn't have any but I loved the peppers...not too many for us at all. I used cor...