Pineapple Teriyaki Skillet! What’s not to love? A bunch of colorful, wholesome veggies coated in saucy goodness, and ladled over carbolicious rice (or noodles) is a busy weeknight dream meal.
This easy, sweet and savory, oil-free Pineapple Teriyaki Skillet is a simple and quick meal when you need to get something on the table fast. The pineapple teriyaki glaze is the perfect combination of flavors that pairs nicely with your favorite veggies. This healthy dinner is so comforting and wonderful served over noodles or rice; the whole family is sure to love it.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Give me this dish every day! We all fell in love with it. Mom went crazy because she LOVES pineapple and she LOVES Asian food. I love pineapple too, but mom is next level when it comes to pineapple love.
Red bell peppers and baby broccoli florets perfectly compliment the pineapple. The sticky glaze is dream worthy. Love me some sticky glaze that really hangs onto the veggies.
This recipe goes beautifully with steamed rice or noodles. Dealers choice. LOL
You gotta give this one a try!
Tips for Success:
- Frozen Broccoli or (other Frozen Stir Fry Vegetables): Be sure to cook the broccoli (or other stir fry vegetables) until the desired tenderness before adding the sauce as the veggies will not become more tender after the sauce is added. You can also use fresh veggies if you wish, just make sure the veggies are cooked to the desired tenderness before adding the sauce.
- Veggies: You can pretty much substitute your favorite veggies into this dish. Just make sure you don’t add more than the recipe amount, or you can end up with a drier dish.
- Pineapple Chunks: If you look on the internet it will indicate that Pineapple Chunks and Pineapple Tidbits are exactly the same, pineapple tidbits are just cut smaller. We would love to believe that, but we have found that the pineapple tidbits just aren’t quite as flavorful or juicy as pineapple chunks for this dish. You can certainly use Pineapple Tidbits in this recipe to avoid cutting the pineapple chunks in half. We have certainly used Pineapple Tidbits in other recipes with great success. But after several kitchen tests for this recipe, we thought the chunks, cut in half were superior to the tidbits.
- Chili Garlic Sauce and Red Pepper Flakes: This dish does have some heat to it. If you are concerned, reduce the Huy Fong Sauce and/or red pepper flakes accordingly with the understanding that you may need to compensate in other areas to build back the flavor.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.
Pantry Products Used:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Frozen Baby Broccoli Florets: We used a 12.6 oz bag of Birds Eye Frozen Baby Broccoli Florets. Feel free to use your favorite frozen broccoli florets. Or use fresh broccoli florets.
- Pineapple Chunks: We used a 20 oz. can Dole Pineapple Chunks in 100% pineapple juice. You can use fresh pineapple (save the juice when cutting). You can also use your favorite canned brand of pineapple, just make sure you find pineapple in 100% juice.
- Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
Kitchen Products Used:
- Enamel/Ceramic Lined Large Skillet or similarly large nonstick skillet
We certainly hope you give this deliciousness a try.
If you try this delicious skillet meal, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
This easy, sweet and savory, oil-free Pineapple Teriyaki Skillet is a simple and quick meal when you need to get something on the table fast that the whole family will love.
- 1 red bell pepper, diced
- 1 – [ 12.6 oz. bag ] frozen baby broccoli florets *
- 1 – [ 20 oz. can ] pineapple chunks, halved *
- ¼ cup reduced-sodium tamari *
- ½ cup pineapple juice (from can)
- 2 Tablespoons low-sodium vegetable broth *
- 3 Tablespoons pure maple syrup
- 2 teaspoons rice vinegar
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 1 teaspoon chili garlic sauce (+/-) *
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Pinch to 1/8 teaspoon red pepper flakes
- 1 Tablespoon + 1 teaspoon cornstarch (or arrowroot powder)
- Toasted sesame seeds
- Steamed rice
- Cooked noodles
- Drain the pineapple chunks over a strainer to collect the pineapple juice.
- Cut the pineapple chunks in half (optional).
- Make the sauce by placing all the Sauce Ingredients into a small bowl, whisk well, set aside.
- Place the red bell peppers and frozen baby broccoli florets into an enamel/ceramic lined skillet or similar nonstick skillet, sauté until the veggies reach the desired tenderness. Add a splash of water to prevent burning.
- Add the pineapple chunks to the skillet and stir until well heated through.
- Increase the heat to medium-high, add the sauce, stirring constantly until the sauce thickens and coats all the veggies and pineapple.Simmer for several minutes, then remove from the stove and serve over your favorite rice or noodles.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
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