Teriyaki Pineapple Chicken Peppers: Your New Sweet & Savory Weeknight Hero

There’s a magical alchemy that happens when sweet, tropical pineapple meets the deep, savory umami of teriyaki. Toss in tender chicken and crisp, colorful bell peppers, and you have a dish that isn’t just a meal—it’s a flavor experience that dances on the palate. This Teriyaki Pineapple Chicken Peppers recipe is more than a simple stir-fry; it’s a vibrant, one-pan wonder that delivers restaurant-quality taste with minimal fuss and maximum health appeal. It’s the perfect answer to the eternal “what’s for dinner?” conundrum, promising a meal that is as nutritious as it is irresistibly delicious.

In our fast-paced lives, the dream is always a dinner that feels special but doesn’t require special effort. This recipe is precisely that. It leverages the natural sugars of fresh pineapple to caramelize into the sauce, creating a glossy, sticky-sweet glaze that clings to every piece of chicken and pepper. The bell peppers aren’t just a colorful addition; they provide a satisfying crunch and a boost of vitamins, making this a balanced meal you can feel great about serving. The entire dish comes together in about 30 minutes, using mostly pantry-staple ingredients, transforming simple components into a symphony of flavors. Whether you’re cooking for a busy family weeknight, meal-prepping for the days ahead, or needing an impressive yet easy dish for casual entertaining, this recipe is your steadfast culinary companion.

Let’s talk about the star: the homemade teriyaki pineapple sauce. While a store-bought bottle can work in a pinch, the homemade version is a revelation. It’s the difference between a good meal and a great one. By combining soy sauce, fresh garlic and ginger, a touch of brown sugar, and the brilliant addition of pureed fresh pineapple, you create a sauce that is perfectly balanced—not too salty, not too sweet, but deeply flavorful with a hint of tang. This sauce simmers and reduces in the same pan where the chicken and peppers were cooked, absorbing all the delicious browned bits (the fond) from the bottom, which builds layers of complexity you simply cannot buy. It’s this sauce that elevates the dish from ordinary to extraordinary.

Beyond its incredible taste, this recipe is incredibly versatile. It caters to various dietary preferences with simple swaps—use tamari for gluten-free, adjust the sugar to your liking, or load up on extra veggies. It’s a canvas for your creativity. Serve it over a bed of fluffy jasmine rice to soak up every last drop of sauce, or pair it with cauliflower rice for a lighter, low-carb option. The bright colors and aromatic scent make it a feast for the senses, guaranteed to bring everyone to the table with eager anticipation. So, let’s grab a skillet and transform these humble ingredients into your new favorite dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 tablespoon neutral oil (like avocado or vegetable oil)
• Salt and black pepper, to taste
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1 yellow or orange bell pepper, seeded and cut into 1-inch pieces
• 1.5 cups fresh pineapple, cut into 1-inch chunks (about ½ a medium pineapple)
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (for garnish)

For the Teriyaki Pineapple Sauce:

• 1 cup fresh pineapple chunks (from the pineapple used above)
• ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tablespoons brown sugar, packed (or honey/maple syrup)
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons water
• 1 tablespoon cornstarch

Instructions:

1. Prep the Ingredients: Cut the chicken and all the bell peppers into uniform 1-inch pieces. Cut the pineapple, setting aside 1.5 cups of chunks for the stir-fry and 1 cup for the sauce. Mince the garlic and ginger. Slice the green onions. In a small bowl, whisk together the 2 tablespoons of water and 1 tablespoon of cornstarch to create a slurry. Set aside.
2. Make the Pineapple Teriyaki Sauce: Place 1 cup of fresh pineapple chunks into a blender or food processor. Blend until completely smooth. In a separate medium bowl or large measuring cup, combine the pureed pineapple, soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger. Whisk until the sugar is dissolved. Set this sauce mixture aside.
3. Cook the Chicken: Pat the chicken cubes dry with a paper towel and season lightly with salt and pepper. Heat the oil in a large skillet, wok, or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate.
4. Sauté the Vegetables: In the same skillet (do not wipe it out—those brown bits are flavor!), add the bell peppers. Sauté for 4-5 minutes, stirring occasionally, until they are just starting to soften but still retain a crisp-tender bite (al dente). Add the reserved 1.5 cups of pineapple chunks and cook for an additional 1-2 minutes to warm them through and get some slight caramelization. Remove the peppers and pineapple from the skillet and set aside with the chicken.
5. Simmer and Thicken the Sauce: Reduce the heat to medium. Pour the prepared pineapple teriyaki sauce mixture into the now-empty skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the sauce come to a gentle simmer. Give the cornstarch slurry a quick re-stir and then slowly drizzle it into the simmering sauce while whisking constantly. Continue to cook, whisking, for 1-2 minutes until the sauce has thickened considerably and become glossy.
6. Combine and Serve: Return the cooked chicken, peppers, and pineapple to the skillet with the thickened sauce. Gently toss everything until it is evenly and beautifully coated in the glossy teriyaki glaze. Heat for another 1-2 minutes until everything is warmed through.
7. Garnish and Enjoy: Remove from heat. Transfer to a serving platter or individual plates. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately.

Tips for Perfect Teriyaki Pineapple Chicken Peppers:

• Pineapple Prep: Using fresh pineapple is highly recommended for the best sweet-tart flavor and proper sauce consistency. If you must use canned pineapple, ensure it’s packed in juice (not syrup), drain it well, and use the juice in place of water in the cornstarch slurry for extra flavor.
• Chicken Choices: Chicken thighs are more forgiving and stay juicier due to their higher fat content, but chicken breasts work perfectly if not overcooked. Ensure all pieces are similar in size for even cooking.
• The Sear is Key: Don’t rush browning the chicken. Getting a good sear not only adds flavor but also creates the fond (browned bits) that will enrich your sauce.
• Crisp-Tender Veggies: Avoid overcooking the bell peppers. Their fresh crunch provides a wonderful textural contrast to the tender chicken and soft pineapple.
• Sauce Thickness: The sauce will continue to thicken slightly off the heat. If it becomes too thick after adding everything back in, simply add a splash of water or chicken broth to loosen it to your desired consistency.

Creative Variations & Serving Suggestions:

This recipe is wonderfully adaptable. For a spicy kick, add ½ teaspoon of red pepper flakes or a drizzle of sriracha to the sauce. Turn it into a veggie-loaded feast by adding broccoli florets, snap peas, or sliced carrots with the bell peppers. For a different protein, try shrimp, firm tofu (pressed and cubed), or thinly sliced beef sirloin.

The ideal foundation for this dish is a bed of steamed jasmine or basmati rice, which soaks up the sublime sauce. For a healthier twist, serve over cauliflower rice, quinoa, or soba noodles. A simple side of ginger-sesame roasted broccoli or a crispy cucumber salad complements the meal perfectly.

Fun Fact: The Global Journey of Teriyaki
While this dish feels like a fusion creation, its roots are deeply Japanese. “Teriyaki” (照り焼き) combines “teri,” meaning luster or shine (from the sugar in the glaze), and “yaki,” meaning to grill or broil. Traditionally, teriyaki involved grilling fish or meat and brushing it with a mixture of soy sauce, mirin, and sugar. The Americanized version, a thicker, sweeter sauce used in stir-fries, became popular post-World War II. Our recipe pays homage to both traditions, using the classic sweet-savory glaze but applying it to a quick, pan-cooked stir-fry, showcasing how culinary traditions beautifully evolve across cultures.

Teriyaki Pineapple Chicken Peppers

A vibrant, one-pan sweet and savory stir fry with tender chicken, fresh pineapple, crisp bell peppers, and a homemade glossy teriyaki sauce.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian Fusion, Japanese-Inspired

Calories: 320

Ingredients

  

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
• 1 tbsp neutral oil like avocado or vegetable oil
• Salt and black pepper to taste
• 1 red bell pepper seeded and cut into 1-inch pieces
• 1 green bell pepper seeded and cut into 1-inch pieces
• 1 yellow or orange bell pepper seeded and cut into 1-inch pieces
• 1.5 cups fresh pineapple chunks 1-inch pieces (for stir-fry)
• 2 green onions sliced, for garnish
• 1 tsp sesame seeds for garnish

Teriyaki Pineapple Sauce

• 1 cup fresh pineapple chunks for pureeing
• 0.33 cup low-sodium soy sauce or tamari for gluten-free
• 3 tbsp brown sugar packed
• 2 tbsp rice vinegar
• 2 cloves garlic minced
• 1 tbsp fresh ginger minced or grated
• 2 tbsp water
• 1 tbsp cornstarch

Equipment

• Large skillet or wok
• Cutting board
• Chef’s knife
• Blender or Food Processor
• Mixing bowls

Method

 

1. Prep all ingredients: cut chicken and peppers, prepare pineapple (set aside 1.5 cups for stir-fry, 1 cup for sauce), mince garlic and ginger, slice green onions. Whisk water and cornstarch in a small bowl to make a slurry.
2. Make the sauce: Puree 1 cup pineapple chunks until smooth. In a bowl, whisk puree with soy sauce, brown sugar, rice vinegar, garlic, and ginger until sugar dissolves.
3. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high. Cook chicken in a single layer for 5-7 minutes until browned and cooked through. Remove and set aside.
4. In the same skillet, add bell peppers. Sauté for 4-5 minutes until crisp-tender. Add the 1.5 cups pineapple chunks and cook 1-2 minutes more. Remove and set aside with chicken.
5. Reduce heat to medium. Pour sauce into skillet, scraping up browned bits. Bring to a simmer. Re-stir cornstarch slurry and slowly whisk into sauce. Cook 1-2 minutes until thickened and glossy.
6. Return chicken, peppers, and pineapple to the skillet. Toss to coat in sauce and heat through for 1-2 minutes.
7. Remove from heat. Garnish with green onions and sesame seeds. Serve immediately over rice or your choice of sides.

Notes

For a thicker sauce, let it simmer a bit longer after adding the cornstarch slurry. Leftovers store well in an airtight container in the fridge for up to 3 days. Fresh pineapple is highly recommended for optimal flavor.