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This healthy dinner comes together in about 20 minutes with just a few simple ingredients! My Island Teriyaki Chicken Skillet is a clean eating meal id low cal and the whole family loves it!
Chicken, broccoli, and pineapple…oh, my!
If you’re like me, then you probably love a dish that involves plenty of flavors and textures. No boring chicken breast, here!
Instead, I’ve added the salty-and-sweet components of a teriyaki sauce with plenty of fruits, veggies, and protein to keep us full, satisfied, and healthy!
What is Teriyaki?
Teriyaki is a Japanese cooking method where you cook meat by grilling or broiling it with a delicious sticky glaze. The glaze is usually made with soy sauce and sugar.
I’ve used all the delicious flavors we all love in teriyaki dishes and added chicken and broccoli for a healthy, wholesome and super quick meal!
How I Make Teriyaki Chicken Sauce
Ingredients
- Soy sauce
- Water
- Cornstarch
- Honey
- Pineapple juice (reserved from canned pineapple)
- Garlic
- Ginger
Method
- Whisk together the soy sauce, water, and cornstarch until the cornstarch has completely dissolved.
- Pour sauce into the skillet and bring to a gentle boil, whisking the entire time. Reduce heat, and simmer until it thickens.
- Add the cooked chicken and vegetables and stir to combine.
Serving Suggestions
My boys love this dish served over rice, but I don’t even think that you really need it. It’s awesome on its own, wrapped in a tortilla for lunch the next day (guilty as charged!), or wrapped up in lettuce leaves for a lighter option.
How to Peel and Grate Fresh Ginger
A quick top tip for cooking with fresh ginger. Use a spoon to scrape off the skin, it’s super easy and you keep as much fresh ginger as possible.
Alternatively, use a knife but try cut the skin off as thinly as possible!
Cut it into manageable chunks and grate it into sauces or marinades. You can also store fresh ginger in the freezer and grate as needed.
P.S do not sub fresh ginger with ground you won’t get the same results.
It’s an easy, fast, and DELICIOUS healthy weeknight dinner that you can feel good about!
Top Tips for Making Teriyaki Chicken
- When cooking the sauce keep your eye on it and whisk regularly so that it doesn’t burn (this only takes 2-4 minutes).
- You can sub broccoli for bell peppers, mushrooms or any veg you prefer.
- Make sure to use fresh garlic and ginger. Ground powders just won’t give you great flavors, you need the freshness for a good tasting teriyaki.
- Leftovers will keep well in the fridge for 2-3 days or can be frozen for up to 3 months.
More Oriental Dishes You Might Like:
- 10-Minute Beef Teriyaki Skillet
- Slow Cooker Chinese Meatballs
- Dump and Bake Chinese Pepper Steak
- Chinese Coleslaw
Island Teriyaki Chicken Skillet
Ingredients
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breast tenders, cut into bite-sized pieces
- 1 8 ounce can pineapple chunks in juice, drained but reserve juice for sauce
- 1 16 ounce package frozen broccoli florets
For the Sauce:
- ¼ cup soy sauce
- ¼ cup cold water
- 1 tablespoon cornstarch
- ¼ cup honey
- 2 tablespoons pineapple juice reserved when draining canned pineapple
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger can substitute with about ½ teaspoon dry ginger
- Optional: rice for serving
Instructions
- In a medium bowl, whisk together soy sauce, water, and cornstarch until the cornstarch is completely dissolved. Whisk in remaining sauce ingredients until smooth. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook and stir for about 5-6 minutes, or until browned and no longer pink inside.
- Remove chicken from skillet and set aside.
- Pour sauce into the skillet and bring to a gentle boil, whisking the entire time. Reduce heat to low, and simmer until thickens. Keep your eye on it and whisk regularly so that it doesn’t burn (this only takes 2-4 minutes).
- Meanwhile, microwave broccoli according to package instructions.
- When sauce reaches desired thickness, add cooked chicken back to the skillet, along with the drained pineapple chunks and the cooked broccoli. Stir until warmed through and coated in sauce.
- Serve over rice, if desired.
Notes
- When cooking the sauce keep your eye on it and whisk regularly so that it doesn’t burn (this only takes 2-4 minutes).
- You can sub broccoli for bell peppers, mushrooms or any veg you prefer.
- Make sure to use fresh garlic and ginger. Ground powders just won't give you great flavors, you need the freshness for a good tasting teriyaki.
- Leftovers will keep well in the fridge for 2-3 days or can be frozen for up to 3 months.
I am imagining how delicious these flavors must taste, Blair! I love the chicken and pineapple combo, especially with that teriyaki sauce! What a great meal and perfect for busy weeknights!
Thanks, Gayle! 🙂
Now this is my kind of meal!
Thanks, Megan! 🙂
Blair your photography is superb and I love love easy chicken dinners and less than 300 calories makes me love them even more!! Love how saucy it is!!
Thanks so much, Ami! Easy dinners are the only thing I have time for these days. 🙂
Your boys have good taste! and an even better mom! Love this dish and i bet it’s great the next for leftovers. I am strange, those are my favorite kinds of meals. LOL!
Me too, Lindsay! I think that I eat leftovers almost every day for lunch (especially when I’ve been testing recipes for the site)! 🙂
That is a fabulous dish ! I love Asian style chicken and can have the whole bowl and not feel guilty 😉
Exactly, Ruwani — ZERO guilt! 🙂
This looks amazing. I seem to be craving these flavors recently. Thanks for sharing a recipe for dinner!
Wishes for tasty dishes,
Linda
Thanks so much, Linda! Me too — why is it that spring makes me want anything and everything that’s sweet-and-savory?!
This is exactly the type of dish I need on a busy weeknight. Love the bright flavors and how quickly it comes together. Beautiful photos, too!
Thank you, Amanda! 🙂
This has a lot of sugar, wish it could be substituted for something else 🙁
Easy and delicious!
Thanks, Lisa! So glad that you enjoyed it! 🙂
This looks amazing, I was wondering is the pineapple really needed and if so do you have ideas for a substitute? I am allergic to pineapple, thanks
Hi, Tobius! No, the pineapple isn’t necessary at all. I like it for the tropical sweet-and-savory flavor, but you can still enjoy the dish without it. I would just omit the pineapple and use about 2 tablespoons of orange juice in the sauce instead. If you want to replace the pineapple in the dish, you can add a little more broccoli or include something like a can of sliced water chestnuts instead. Hope that helps!
Thank you, I tried your suggestion and the dish was fantastic, and trust me that is saying something I am about as fussy as a 2-year-old when it comes to any food I eat 🙂
That’s wonderful! I love when a self-described “picky eater” enjoys a recipe! 🙂
Honestly I make this recipe a lot and it’s amazing every time, thanks so much!!
Thank you, Danni!