Teriyaki Pineapple Chicken and Rice

Teriyaki Pineapple Chicken and Rice
Prep time
Cook time
Total time
You will need 2 cups of white or brown cooked rice for this recipe.
Serves: 4
  • 1 tablespoon canola (or peanut) oil
  • 1 lb (500 g) skinless boneless chicken thighs, chopped
  • 1 large red pepper, sliced
  • 1 cup thinly sliced red onion wedges
  • 1 cup pineapple pieces (fresh or canned, drained)
  • ⅓ cup teriyaki sauce
  • 1 cup frozen green peas
  • 2 cups cooked jasmine or brown rice
  • ½ cup sliced almonds, toasted
  • 3 tbsp shredded fresh basil
  1. Heat a wok or large frying pan over high heat.
  2. Add the oil and chicken and stir fry for about 5 minutes or until the chicken is lightly browned.
  3. Add the red pepper, onion and pineapple and stir fry for about 3 minutes or until the pepper is crisp and bright.
  4. Add the remaining ingredients and stir fry for 3 to 5 minutes or until hot.
Serving Suggestion: With the rice added to the recipe, this makes a delicious meal on its own.