Pineapple Chicken with Bok Choy

4 from 2 reviews

An easy weeknight dinner that can be on the table in under 20 minutes


  • 1 pound chicken breasts, cubed
  • 2 cloves garlic, minced
  • 1/4 cup onion, diced
  • 1 tsp paprika
  • black pepper, to taste
  • 1 bell pepper, diced
  • 2 heads of baby bok choy, chopped
  • 1 cup fresh pineapple, chopped
  • 2 teaspoons grated fresh ginger
  • 1 Tablespoon low sodium teriyaki sauce
  • 1/4 cup water
  • 12 teaspoons Sriracha, optional


  1. In a large pan, saute the chicken, garlic, onion and spices for 5-7 minutes over medium-high heat.
  2. While chicken is cooking, combine the pineapple, ginger, teriyaki sauce, water and sriracha in a blender or food processor and process until smooth. Taste and add more ginger or sriracha if desired.
  3. Add the peppers, bok choy and half the sauce to the pan and cook until chicken is cooked through.
  4. Serve with rice, quinoa or sweet potato noodles and remaining sauce on the side.


This can be served over rice or quinoa or you can spiralize a sweet potato, saute the noodles for a few minutes and add them to the pan before serving. [br]You can add all the sauce to the pan if you want to…or just add a little for flavor and then let people add more if desired.

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