Teriyaki and Pineapple Chicken

Teriyaki and Pineapple Chicken

202 Reviews 25 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  HEZZZ1223

“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!”

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Adjust Servings

Original recipe yields 8 servings



  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 (202)

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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 peas (in the pod) and it was absolutely delicious!



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, 3) upped the pineapple to 10oz (just because I really like pineapple). Tasted great!!! I will definitely make it again and perhaps add some sugar snaps and julienned carrots.



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 corn starch instead of flour to thicken it. I didn't marinade my chicken...just cooked it on the stove until cooked through and it was very tender and full of flavor. Thanks for the great recipe! PS - my younger son did think it was a little too spicy, so if you have younger children you could watch how much of the crushed pepper you add. But we liked it!

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Ultra Easy Pineapple Chicken Kabobs


next recipe:

Pineapple and Chicken Curry