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+ servings
5 from 2 votes
A close up of chicken teriyaki in a blue bowl with sauce getting poured over the top
Island Teriyaki Chicken Skillet
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

The most delicious Teriyaki chicken skillet made with broccoli and pineapple. It's full of flavor and ready in only 20 minutes!

Course: Main Course
Cuisine: Japanese
Keyword: Quick Teriyaki Chicken, Teriyaki Chicken, Teriyaki Sauce
Servings: 4 servings
Calories: 318 kcal
Author: The Seasoned Mom
  • 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
  1. 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.
  2. 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.
  3. Remove chicken from skillet and set aside.
  4. 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).
  5. Meanwhile, microwave broccoli according to package instructions.
  6. 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.
  7. Serve over rice, if desired.
Recipe 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.
Nutrition Facts
Island Teriyaki Chicken Skillet
Amount Per Serving
Calories 318 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 702mg31%
Potassium 897mg26%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 28g31%
Protein 28g56%
Vitamin A 770IU15%
Vitamin C 108.8mg132%
Calcium 71mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.