Teriyaki Chicken and Pineapple Skillet – Healthy Recipes
November 18, 2021
This low-fat one-skillet meal makes an easy dinner for two, with protein, vegetables, and fruit all in one course. Serve with steamed broccoli for a lower-carbohydrate option or rice for a more substantial dinner. For other healthy eating recipes, download the Foogal app on Google Play and the App Store.
Cuisine type: American
Author: Nicole Avena
Cooking time: 25 minutes
Active preparation time: 10 minutes
Number of servings: 2
Dish type: Main
- 2 chicken breasts
- 2 cloves garlic, crushed
- 1⁄2 cup sliced mushrooms
- 1 teaspoon extra virgin olive oil
- 1⁄2 yellow onion, chopped
- 1 green bell pepper, cored, seeded, and chopped
- 4 slices canned pineapple rings
- 3 tablespoons teriyaki sauce
- 2 tablespoons water
- 1 red, orange, or yellow bell pepper, cored, seeded, and chopped
- salt and freshly ground black pepper, to taste
Use a paring knife to cut a pocket into the center of each chicken breast. Tuck 1 pineapple ring into each pocket (cut the ring in half if necessary). Secure the pineapple in place with toothpicks and lightly season the outside of the chicken on both sides with salt and pepper.
Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and cook for 4 minutes per side, until golden brown. Reduce the heat to low and add the onion, peppers, mushrooms, garlic, teriyaki sauce, the remaining 2 pineapple rings, and the water.
Break up the pineapple rings with a wooden spoon or spatula. Cover and cook for 15 minutes. Remove the lid and allow the sauce to bubble and thicken (if necessary) before turning off the heat.
To serve, divide the chicken and vegetables between two plates.
- serving plates
- wooden spoon
- frying pan
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