Pineapple Teriyaki Glazed Chicken Skillet

Ingredients

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  4 tbsp or 59g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Honey

  2 tbsp or 42g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  4 tbsp or 63g

• Rice wine vinegar

  4 tsp or 20g

• Ginger root

  Raw

  1 tsp or 2g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Canola oil

  3 tbsp or 42g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Pineapple

  Raw, all varieties

  1 cup, chunks or 165g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

Directions

1. Chop red pepper. Slice scallions, separating whites from greens.
2. In a small bowl mix cornstarch with 2 tbsp water and set aside. In another bowl whisk together soy sauce, remaining water, honey, pineapple juice, rice wine vinegar, and grated ginger. Add cornstarch mixture and set aside.
3. Cube chicken. Season the chicken cubes with salt and pepper. Heat oil in a large skillet over medium heat, add chicken and arrange in a single layer. Let brown for about 2 minutes, then turn on the other side and cook for another 2 minutes on the other side. Add chopped red bell pepper and whites of scallions sauté for 3 minutes. Add pineapple chunks and pour the teriyaki-cornstarch mixture into the skillet, stir until it coats the chicken.
4. Continue to cook until the sauce thickens, about 4 minutes. Top with green tops of scallions. Serve warm!

Similar Foods

• Pan-Roasted Chicken with Pineapple-Chile Glaze