Teriyaki and Pineapple Chicken Recipe - Allrecipes.com
Teriyaki and Pineapple Chicken Recipe
  • READY IN 40 mins

Teriyaki and Pineapple Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Feb 04, 2009

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!

 
Most Helpful Critical Review
Feb 10, 2010

I followed the directions and ended up with a very thick, over-sauced waste of a meal. IF I ever make this meal again, I will skip the flour and add less teriyaki sauce.

 
Feb 01, 2011

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.

 
Jul 15, 2009

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!

 
Jan 25, 2011

Came out great! I did spend a little more time on the chicken because I decided to dip it in flour and then fry it. It tasted great, I loved the sweetness of it and the pineapples.

 
Mar 05, 2009

Really good recipe served it with brown and wild rice. I used fresh pineapples,(can have a high sugar content)grilled on the george forman grill. It only took a couple of minutes and the grilling added extra flavor

 
Mar 31, 2011

If I could, I would give this a four and a half. Had a great flavor! It made too much sauce for my taste, but my bf loved the sauce. I will only use half the pineapple juice next time, and 3/4 C teriyaki. I really liked the cooking method, I was skeptical of not sauteeing the veggies before adding the liquid, but this way they stayed fresh and crisp. I also used cornstarch instead of flour, and that gave me a nice glossy sauce (even though it was too much!). Will make again.

 
Mar 04, 2010

Fast, easy and transports well. I took to a potluck and it was the first dish to go. I cooked the night before to save time and reheated the next day just before the party. I topped off with pineapple rings grilled on my Mr Grill. This dish really went over with the teenagers.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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