Pineapple Teriyaki Glazed Chicken Skillet

Adapted from FlavorTheMoments


Serves 4


3 tablespoons vegetable oil

1 lb / 453 gr  boneless, skinless chicken breasts, cut into 1-inch cubes

1 teaspoon fine grain sea salt

Ground black pepper to taste

1 red bell pepper, cored, and cut into 1-inch pieces

1 ½ cups fresh pineapple chunks

Chopped scallions for serving


4 tablespoons wheat-free soy sauce (or coconut aminos)

2 tablespoons honey

4 tablespoons pineapple juice

1 ½ tablespoons rice wine vinegar (if you can’t find rice wine use sherry or dry white wine)

1 teaspoon freshly grated ginger

4 tablespoons cold water

2 tablespoons arrowroot powder (or cornstarch)


In a small bowl mix arrowroot powder (or cornstarch) with cold water and set aside.

In another bowl whisk together soy sauce, water, honey, pineapple juice, rice wine vinegar, and grated ginger. Add arrowroot mixture and set aside.

Season the chicken cubes with salt and pepper.

Heat oil in a large skillet over medium heat, add chicken and arrange in a single layer.

Let brown for about 2 minutes, then turn on the other side and cook for another 2 minutes on the other side.

Add chopped red bell pepper and saute’ for 3 minutes.

Add pineapple chunks and pour the teriyaki-cornstarch mixture into the skillet, stir until it coats the chicken.

Continue to cook until the sauce thickens, about 4 minutes.

Serve warm!