Best 9 Pineapple Citrus Teriyaki Chicken Veggie Stir Fry Recipes

TERIYAKI AND PINEAPPLE CHICKEN

Steps:

• 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.
• 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.

SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
• Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.

PINEAPPLE CHICKEN STIR FRY

Steps:

• Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes.
• Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, chile paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside.
• Mix together the fried onions, peanuts, sesame seeds and chile-lime seasoning in a small bowl. Set aside.
• When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute.
• Serve over the rice, garnishing with the peanut mixture and reserved scallion greens.

PINEAPPLE CHICKEN STIR-FRY

Steps:

• In a small bowl, combine the first six ingredients; set aside. In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until chicken juices run clear. Add the vegetables; stir-fry for 3-4 minutes or until crisp-tender. Stir in pineapple and reserved soy sauce mixture; heat through. Serve with rice.

CHICKEN AND PINEAPPLE STIR-FRY

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.

TERIYAKI CHICKEN STIR-FRY

Steps:

• Whisk teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
• Heat a wok over medium-high heat. Add scallions, garlic, and oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Add chicken to the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

CHICKEN PINEAPPLE STIR- FRY

Steps:

• Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl.
• In large skillet, stir-fry chicken in hot oil 5 minutes.
• Add vegetables, stir-fry 4 more minutes.
• Stir in pineapple and sauce, heat through.
• Serve over rice.

TERIYAKI CHICKEN AND STIR FRY VEGGIES

Steps:

• Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
• Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
• Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
• About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
• Place some rice in a bowl, put veggies on next, then throw your chicken on top.
• If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.

TERIYAKI CHICKEN STIR-FRY

Steps:

• In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.
• In wok or large skillet over high heat, heat oil and stir-fry chicken 2 minutes.
• Add vegetables and cook about 2 more minutes until chicken loses its pink color and vegetables soften.
• Add sauce to skillet and cook, stirring, until heated through and sauce is thickened.