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Teriyaki Chicken

Sweet and savory teriyaki chicken cooks in one pan and gets a flavor boost from healthy veggies and crushed pineapple–(not tons of sugar!) Marinate this chicken in the morning for a quick weeknight meal you can serve over brown rice.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Teriyaki Chicken
Servings: 4 1/2 chicken breast
Calories: 323kcal


  • 2 breast chicken breast
  • 3/4 cup soy sauce, low sodium
  • 1/4 cup brown sugar
  • 1 1/2 cup pineapple tidbits
  • 2 cloves garlic
  • 1 tablespoon ginger root, fresh
  • 1 tablespoon sesame oil
  • 5 stalk green onion
  • 1 cup sliced mushrooms
  • 1 cup sliced zucchini


  • Cut chicken into cubes about 3/4 inch across. Mix soy sauce, brown sugar, garlic, ginger, pineapple (with juices) and cubed chicken in a gallon zip-top bag or large mixing bowl. Marinate at least one hour, and up to a day ahead.
  • Heat a large skillet over medium-high head. Add sesame oil, scallions, and mushrooms, and cook, stirring often, until soft.
  • Lower the heat to medium; add zucchini and chicken with marinade and cook 10 minutes, until chicken is done and sauce has thickened.
  • Serve hot with sides of your choice. We like brown rice and veggies!


Calories: 323kcal | Carbohydrates: 28g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 99mg | Sodium: 1990mg | Fiber: 2g | Sugar: 22g