Name: Pineapple Chicken Teriyaki Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4.0
Cuisine: Asian
Ingredients: 1 tablespoon cornstarch; 1 tablespoon water; 1/2 cup soy sauce; 1/3 cup brown sugar; 1/4 cup apple cider vinegar; 1 tablespoon honey; 2 cloves garlic, minced; 2 teaspoons fresh ginger, minced; 1/2 teaspoon black pepper; 2 tablespoons canola oil; 1-1 1/2 pounds boneless skinless chicken breast, cut into bite sized pieces; 2 tablespoons cornstarch; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 1/2 cups pineapple chunks, canned or fresh; 1 tablespoon sesame seeds; 2 green onions, thinly sliced; cooked rice, to serve

Pineapple Chicken Teriyaki Recipe

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5 m 10 m 4 Servings

Ingredients

For the Sauce:

1 tablespoon Cornstarch
1 tablespoon Water
1/2 cup Soy Sauce
1/3 cup Brown Sugar
1/4 cup Apple Cider Vinegar
1 tablespoon Honey
2 cloves Garlic, minced
2 teaspoons Fresh Ginger, minced
1/2 teaspoon Black Pepper
2 tablespoons Canola Oil

For the Chicken:

1-1 1/2 pounds Boneless Skinless Chicken Breast, cut into bite sized pieces
2 tablespoons Cornstarch
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 1/2 cups Pineapple Chunks, canned or fresh
1 tablespoon Sesame Seeds
2 Green Onions, thinly sliced
Cooked Rice, to serve

Directions

Mix together water and cornstarch in a small bowl. Set aside.
In a liquid measuring cup mix together soy sauce, brown sugar, vinegar, honey, garlic, ginger and black pepper. Whisk until smooth and well combined.
Toss chicken pieces with cornstarch until well coated.
In a large skillet heat canola oil over medium high heat. Add chicken and cook for 3-5 minutes until chicken is browned. Add pineapple, and saute for 2 minutes.
Stir in cornstarch mixture with the sauce. Pour over chicken. Mix well, and cook for 3-5 minutes until sauce is thickened and chicken is fully cooked.
Sprinkle with sesame seeds and green onions. Serve over rice.