15 minute bread Pineapple Bread Chicken Teriyaki

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This Pineapple Leaf Bread Teriyaki Chicken is fast, EASY and loaded with a fabulous teriyaki flavor! Tender chicken, juicy pineapple, and crisp, tender veggies make for a delicious skillet meal with zero cleanliness.

    Teriyaki Chicken Pineapple Bread Leaf

Baked Pineapple Teriyaki Chicken

I love pineapple, no matter if it's in a cake, piña colada, slow cooker Hawaiian chicken or in a tasty sliced ​​bread recipe, I am depressed. Especially in pizza, but I know that pineapple in pizza is a controversial topic.

This easy teriyaki chicken skillet recipe is anything but controversial, because I think we can all agree that when you can make dinner in a pan, it's done in 15 minutes, and cleaning is as easy as throwing away a sheet of paper. aluminum, you 'got yourself a winner.

Baked pineapple teriyaki chicken is moist and tender, pineapple is juicy, and crispy, tender vegetables add just the right amount of crispness and texture. Naturally gluten-free and healthy is the name of this song.

How to make teriyaki chicken in a pan

Add the teriyaki chicken marinade ingredients to a large zip-lock bag and place them in the fridge to marinate for at least 30 minutes (overnight is best). While the chicken is marinating, preheat the oven and line a baking sheet with aluminum foil.

To the baking sheet, add the chopped pineapple, peas, and bell pepper, and drizzle with olive oil. Place the marinated chicken on the baking sheet and stir to combine evenly with the other ingredients. At this point, you should discard the used marinade bag.

Bake the pineapple teriyaki chicken until the meat is fully cooked. Be sure to stir and flip the chicken once halfway through the cooking time to ensure even cooking.

I like to decorate this easy teriyaki chicken with green onions and sesame seeds, but you can leave them out if you like. This pineapple teriyaki chicken is delicious on rice or as is.

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Pineapple Teriyaki Chicken with Peppers and Peas

Tips for the best teriyaki chicken

If you can marinate the chicken overnight, it will have more flavor. If you forgot to plan ahead, marinate as long as you can to make sure you get a good dose of teriyaki-infused flavor.

The teriyaki marinade will spread naturally and coat the red bell peppers, sugar peas, and pineapple as it bakes and everything takes on an Asian-inspired teriyaki hue.

I used 2 tablespoons of garlic and Asian chili sauce in the marinade and add enough kick and heat to make the dish interesting without being spicy for our popsicles. However, if you are very sensitive to spices or are doing this for kids, I would narrow it down or possibly omit it.

Also, I recommend using fresh pineapple because it is less soft and less juicy than canned. Normally, juicy fruit is a good thing, but in this situation I feel like canned pineapple will release too much juice while baking and things might get a little thick on the baking sheet.

I haven't tried, but this is my hunch. As written and tested with fresh pineapple, there is still a pretty good amount of juice that is released and I wouldn't want any more.

If you have other vegetables on hand like mushrooms, onions, broccoli, cauliflower, or carrots, they would be great, too.

15 Minute Teriyaki Chicken and Pineapple Bread - Quick, EASY and loaded with a fabulous Teriyaki flavor! Tender chicken, juicy pineapple, and crispy, tender veggies make for a delicious skillet meal with zero cleanliness!

More Asian Chicken Recipes:

Yield: 4 servings

Preparation time 5 minutes

Time to cook 15 minutes

Total time 20 minutes

Ingredients

  • 1 to 1.25 pounds boneless, skinless chicken breasts, diced into small pieces
  • 1/4 cup teriyaki sauce
  • 2 tablespoons olive oil, plus 2 tablespoons to drizzle over pineapple, peas, red bell peppers
  • 2 tablespoons of honey
  • 1 to 2 tablespoons garlic sauce and Asian chili, or to taste
  • 2 teaspoons ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups fresh pineapple, cut into small pieces
  • 1 cup peas
  • 1 red bell pepper, diced and cut into small pieces
  • salt and pepper, to season
  • about 2 green onions, cut into thin slices for garnish
  • sesame seeds, optional to decorate

Instructions

  1. In a large zip-top bag, add chicken, teriyaki, 2 tablespoons olive oil, honey, chili-garlic sauce, ginger, 1 teaspoon pepper, seal the bag, flatten the contents to distribute evenly, and place bag in the fridge to marinate for at least 30 minutes (overnight is best).
  2. Preheat oven to 475F and cover a baking sheet with aluminum foil for easy cleaning.
  3. To the baking sheet, add the pineapple, the peas, the bell pepper, drizzle evenly with 2 tablespoons of the olive oil and season with salt and pepper to taste.
  4. Using a spoon or slotted tongs, remove the chicken from the bag and place it on the baking sheet (discard the bag with the marinade) and with a tongs or hands, mix to combine evenly with the other ingredients.
  5. Bake for about 15 minutes or until chicken is cooked through; Stir and turn once halfway through cooking to ensure even cooking. Note: You are baking in a very hot oven, the chicken is cut into small pieces and the pineapple has a lot of natural sugars, which means that things can go from under to overdone in 1 minute; Look out for things that start at the 10 minute mark.
  6. Garnish evenly with optional green onions and sesame seeds before serving.

Notes

  • The recipe is best fresh but will remain airtight in the refrigerator for up to 5 days.

Nutritional information:

Performance:

4 4

Portion size:

1 Amount per proportion: Calories: 452 Total Fat: 16 g Saturated Fat: 3 g Trans Fat: 0 g Unsaturated Fat: 11 g Cholesterol: 120 mg Sodium: 1110 mg Carbohydrates: 29 g Fiber: 4 g Sugar: 21 g Protein: 49 g

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