HONEY PINEAPPLE CHICKEN TERIYAKI SKILLET

By RoketJSquerl

Ingredients

• 1/4 cup reduced sodium soy sauce (if gluten intolerant, use one that's gluten free)
• 1/4 cup water
• 6 tablespoons honey*
• 2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey
• 1 1/2 tablespoons rice wine vinegar
• 1 1/2 tablespoons mirin*
• 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2-4 tablespoons canola oil
• 1 lb. boneless, skinless chicken breasts, cut into 1" cubes
• 2 tablespoons cornstarch
• salt and pepper, to taste
• 1 red bell pepper, cored, and cut into 1" pieces
• 1 1/2 cups fresh pineapple chunks
• Scallions and chopped cashews, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from flavorthemoments.com

Preparation

Step 1

Instructions Prepare the sauce:
Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry. Prepare the chicken:
Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat.
Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!

Instructions