5 from 6 votes
Island Teriyaki Chicken Skillet
The most delicious Teriyaki chicken skillet made with broccoli and pineapple. It's full of flavor and ready in only 20 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Calories:
318 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breast tenders, cut into bite-sized pieces
- 1 pineapple chunks in juice, drained but reserve juice for sauce
- 1 broccoli florets frozen, 16 ounce package
For the Sauce:
- ¼ cup soy sauce
- ¼ cup water cold
- 1 tablespoon cornstarch
- ¼ cup honey
- 2 tablespoons pineapple juice reserved when draining canned pineapple
- 1 teaspoon garlic minced
- 1 teaspoon ginger can substitute with about ½ teaspoon dry ginger, grated fresh
- rice for serving, optional
Instructions
- In a medium bowl, whisk together soy sauce, water, and cornstarch until the cornstarch is completely dissolved. Whisk in remaining sauce ingredients until smooth. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook and stir for about 5-6 minutes, or until browned and no longer pink inside.
- Remove chicken from skillet and set aside.
- Pour sauce into the skillet and bring to a gentle boil, whisking the entire time. Reduce heat to low, and simmer until thickens. Keep your eye on it and whisk regularly so that it doesn’t burn (this only takes 2-4 minutes).
- Meanwhile, microwave broccoli according to package instructions.
- When sauce reaches desired thickness, add cooked chicken back to the skillet, along with the drained pineapple chunks and the cooked broccoli. Stir until warmed through and coated in sauce.
- Serve over rice, if desired.
Cup of Yum
Notes
- When cooking the sauce keep your eye on it and whisk regularly so that it doesn’t burn (this only takes 2-4 minutes).
- You can sub broccoli for bell peppers, mushrooms or any veg you prefer.
- Make sure to use fresh garlic and ginger. Ground powders just won't give you great flavors, you need the freshness for a good tasting teriyaki.
- Leftovers will keep well in the fridge for 2-3 days or can be frozen for up to 3 months.
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
38g
(13%)
Protein
28g
(56%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
72mg
(24%)
Sodium
702mg
(29%)
Potassium
897mg
(19%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
770IU
(15%)
Vitamin C
108.8mg
(121%)
Calcium
71mg
(7%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 702mg | 29% |
| Potassium | 897mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 108.8mg | 121% |
| Calcium | 71mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.