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Pineapple Teriyaki Chicken (or Mushroom)

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Recipe 1

Pineapple Teriyaki Chicken

Prep 5min
Cook 15min
Total 20min
390cal

Ingredients

Ingredients for 5 servings

  • Sauce
    • 2 tablespoons finely minced or crushed pineapple
    •  1/4 cup fresh pineapple juice (if using can, select one with NO sugar added)
    • 3 tablespoons low sodium tamari or soy (more/less to taste)
    • 1 tablespoon mirin (optional but recommended)
    • 3 tablespoons coconut sugar
    • 1 tablespoon fresh ginger, minced
    • 1 tablespoon Sriracha (optional)
  • Slushy – 1 tablespoon arrowroot mixed with 2 tablespoons water
  • Rice Mix
    • 2 cups cooked brown rice
    • 1/3 cup finely minced cilantro
    • 2-3 tablespoons fresh lime zest
    • 1 tablespoon (vegan) butter
  • 1 1/2 lb chicken breast, cut into 1/2-inch cubes
  • 1 teaspoon sea salt
  • 2 teaspoons (white) pepper
  • 1 tablespoon arrowroot (OPTIONAL)
  • spray avocado oil
  • 1 red bell pepper, diced
  • 2 green onion stalks, chopped
  • garnish
    • fresh green onion

Steps

Step 1

In a bowl, mix together the ingredients for the sauce. Set a sauce pan on medium heat and add the sauce. Bring it to a gentle simmer, then add the arrowroot “slushy” mix and stir immediately to prevent the sauce from clumping. Remove it from the heat and continue stirring. Season to taste with more tamari, lime or pineapple juice.

Step 2

Mix together the ingredients for the Rice Mix. Set aside.

Step 3

Season chicken breast with sea salt & pepper (and if desired a tablespoon of arrowroot in order to better help the sauce stick to the chicken once it is added). Massage thoroughly onto the chicken then set a carbon steel skillet on medium high heat. Once hot, spray with oil, then add the chicken. Let the chicken rest untouched in the pan (in order to sear) for 2 – 3 minutes. Then stir immediately and toss the chicken in the pan. Add the bell pepper and green onion and continue cooking until all of the chicken is cooked through, about 7 – 10 minutes.

Step 4

Remove the pan from the heat, then add the pineapple sauce. You can either add in ALL of the sauce, or you can reserve enough for each serving.

Step 5

Enjoy with cilantro-lime brown rice mix.

Calories390cal
Protein34g
Fats9g
Carbs41g
Sodium570mg
Fiber3g
Sugar17g
Recipe 2

Pineapple Teriyaki Mushrooms

Prep 5min
Cook 10min
Total 15min
240cal

Ingredients

Ingredients for 5 servings

  • Sauce
    • 2 tablespoons finely minced or crushed pineapple
    •  1/4 cup fresh pineapple juice (if using can, select one with NO sugar added)
    • 3 tablespoons low sodium tamari or soy (more/less to taste)
    • 2 tablespoons mirin (optional but recommended)
    • 3 tablespoons coconut sugar
    • 1 tablespoon fresh ginger, minced
    • 1 tablespoon Sriracha (optional)
  • Slushy – 1 tablespoon arrowroot mixed with 2 tablespoons water
  • Rice Mix
    • 2 cups cooked brown rice
    • 1/3 cup finely minced cilantro
    • 2-3 tablespoons fresh lime zest
    • 1 tablespoon (vegan) butter
  • Mushrooms & Marinade
    • 24oz portobello mushrooms, halved or quartered
    • 2 teaspoons sea salt
    • 2 teaspoons (white) pepper
    • 1 tablespoon avocado oil
  • spray avocado oil
  • 1 red bell pepper, diced
  • 2 green onion stalks, chopped
  • garnish
    • fresh green onion

Steps

Step 1

In a bowl, mix together the ingredients for the sauce. Set a sauce pan on medium heat and add the sauce. Bring it to a gentle simmer, then add the arrowroot “slushy” mix and stir immediately to prevent the sauce from clumping. Remove it from the heat and continue stirring. Season to taste with more tamari, lime or pineapple juice.

Step 2

Mix together the ingredients for the Rice Mix. Set aside.

Step 3

In a bowl, season mushrooms with low sodium soy sauce, (white) pepper and avocado oil. Toss the mushrooms well in the marinade, then let it marinate at room temp for at least 20 minutes. You can also marinate for longer (or overnight) in a covered container in the fridge.

Step 4

Set a carbon steel skillet on medium high heat. Once hot, spray with oil, then add the mushrooms. Let the mushrooms cook down and reduce in size by half, about 3 – 5 minutes. Then toss/stir the mushrooms in the pan. Add the bell pepper and green onion and continue cooking for another 2 – 3 minutes.

Step 5

Remove the pan from the heat, then add the pineapple sauce. You can either add in ALL of the sauce, or you can reserve enough for each serving.

Step 6

Enjoy with cilantro-lime brown rice mix.

Calories240cal
Protein7g
Fats4g
Carbs47g
Sodium470mg
Fiber4g
Sugar19g
5.0
(Based on 1 reviews)

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Details

Prep 10min
Cook 25min
Total 35min
Total Calories: 630cal
Total Carbs: 88g
Total Fats: 13g
Total Protein: 41g
Total Sodium: 1040mg
Total Fiber: 7g
Total Sugar: 36g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!