As I’m sure you heard, NJ got whacked with a pretty big snow storm over the weekend and the schools were closed for a couple days. I was not attempting to get to the store so wanted to throw together an easy dinner that still packed great flavor. This Teriyaki & Pineapple Chicken is very budget friendly, flavorful and a quick one to throw together on a busy day. Tender chicken breast with bell peppers, onions, sweet fresh pineapple, peas in a sesame teriyaki sauce.
Every so often {snow storm or not} I like to try and use up some pantry items, things in the freezer and whatever else I happen to have on hand. I had Chinese noodles, a bottle of sesame teriyaki sauce and thought up this simple dish. I love the way the sweet pineapple works with the chicken and sauce. I don’t know about you but I actually LOVE peas! I always have a bag or two on hand in the freezer to easily add a pop of color in soups, stews or dishes like this one.
- 3 chicken breasts, cut into 1" cubes
- 1 cup sesame teriyaki sauce
- 2 heaping cups cubes fresh pineapple
- ½ red onion, small dice
- 1 green bell pepper, small dice
- 1 cup frozen green peas
- 12 oz Chinese noodles
- olive oil
- Heat a large sauté pan over medium heat with a few drizzles of olive oil.
- Lightly season the chicken with salt, pepper and garlic powder.
- In a couple batches, brown the chicken on a couple sides then set aside. Do not worry about the chicken being cooked through, we will be adding back to the pan.
- Once you're don't browning the chicken do ahead and add another drizzle of olive oil if the pan is dry. Add in the onion, bell peppers and pineapple. Cook until softened.
- Cook the noodles according to the package. You can substitute any long pasta if you'd like.
- Once the veggies and pineapple are softened go ahead and add the chicken back in along with the teriyaki sauce. Cook for about 3 minutes.
- Stir in the peas and cook until tender.
- Pour the chicken over the noodles.
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