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Welcome to a culinary adventure that transports your taste buds to sun-kissed shores with every bite. Tropical Teriyaki Chicken & Pineapple Paradise is not just a dish; it’s a celebration of vibrant flavors and exotic ingredients, inspired by the fusion of Japanese cuisine and tropical delights. This delightful recipe melds the rich, savory notes of traditional teriyaki with the bright, refreshing sweetness of fresh pineapple, creating a dish that resonates with both nostalgia and novelty.

Teriyaki Chicken & Pineapple Stir Fry

Escape to a tropical paradise with Tropical Teriyaki Chicken & Pineapple Paradise, a delicious fusion of Japanese teriyaki and fresh pineapple flavors. This recipe combines lean chicken, vibrant bell peppers, and snap peas, offering a healthy and quick meal option. Perfect for any night, it's easy to prepare and packed with nutrients. Enjoy tender chicken glazed in a sweet and savory sauce while savoring each bite of colorful, crisp vegetables. Bring the taste of the tropics to your table!
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Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

1 cup fresh pineapple chunks (can use canned if necessary)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup snap peas or snow peas

3 green onions, chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

¼ cup soy sauce (or tamari for a gluten-free option)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 tablespoons vegetable oil for cooking

Sesame seeds for garnish

Cooked rice or quinoa, for serving

Instructions
 

Prepare the Sauce: In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.

    Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

      Stir Fry the Veggies: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell peppers and snap peas, stir-frying for about 3-4 minutes until they are vibrant and slightly tender.

        Add Pineapple: Stir in the pineapple chunks and cook for an additional 2 minutes until they are warmed through.

          Combine Everything: Return the cooked chicken to the skillet. Pour the teriyaki sauce over the mixture and stir well. Allow it to simmer for 2-3 minutes until the sauce thickens slightly; if it appears too thick, stir in the cornstarch slurry and mix well.

            Finishing Touches: Stir in the chopped green onions, reserving a few for garnish. Remove from heat.

              Serve: Serve the stir fry over a bed of cooked rice or quinoa. Sprinkle sesame seeds and the reserved green onions on top for garnish.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings