Ingredients:
• 2 boneless, skinless chicken breasts
• 1 cup fresh pineapple chunks
• 1/4 cup teriyaki sauce
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 carrot, finely chopped
• 1 zucchini, sliced
• 2 green onions, chopped
• Salt and pepper to taste
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Instructions:
1. Prep the Chicken:
• Cut the chicken breasts into bite-sized pieces or thin strips for quicker cooking.
• Season lightly with salt and pepper.
2. Sear the Chicken:
• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken pieces and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
3. Sauté the Veggies:
• In the same skillet, add the carrot first and cook for 2 minutes.
• Add red bell pepper and zucchini. Stir-fry for another 3–4 minutes until slightly tender but still crisp.
4. Add Pineapple and Sauce:
• Toss in the pineapple chunks and return the chicken to the pan.
• Pour the teriyaki sauce over everything, stirring well to coat evenly.
• Let it simmer for 2–3 minutes until heated through and slightly thickened.
5. Finish and Serve:
• Sprinkle chopped green onions over the top.
• Serve hot with steamed rice, noodles, or just as is!
