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Pineapple Teriyaki Chicken (or Mushroom)

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

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Pineapple Teriyaki Chicken

Ingredients

Pineapple Teriyaki Chicken (or Mushroom)
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
  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.
  2. Mix together the ingredients for the Rice Mix.  Set aside.
  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.
  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.
  5. Enjoy with cilantro-lime brown rice mix.

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Calories
390
Protein
34g
Fat
9g
Carbs
41g
Sodium
570mg
Fiber
3g
Sugar
17g
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Pineapple Teriyaki Mushrooms

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
  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.
  2. Mix together the ingredients for the Rice Mix.  Set aside.
  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.
  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.
  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.
  6. Enjoy with cilantro-lime brown rice mix.
Calories
240
Protein
7g
Fat
4g
Carbs
47g
Sodium
470mg
Fiber
4g
Sugar
19g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.