Teriyaki and Pineapple Chicken

Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 187 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 cup teriyaki sauce
• 1 (8 ounce) can pineapple chunks, undrained
• 1 red bell pepper, sliced thin
• 1 pound skinless, boneless chicken breasts, cut into cubes
• 1 green bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 0.25 cup all-purpose flour
• 1.25 cups sliced fresh mushrooms

Recipe Instructions

Step 1

Heat oil in a wok or large skillet over medium-high heat. Cook chicken until no longer pink in center and juices run clear, 7 to 10 minutes.

Step 2

Add bell peppers, mushrooms, onion, teriyaki sauce, pineapple chunks and juice, garlic powder, and crushed red pepper. Lower heat to medium and bring to a simmer. Stir in flour, and continue simmering until thickened, about 15 minutes.