Deployment dinners: Pineapple broccoli chicken teriyaki – Off Duty

As a busy mom to four kids ages 7 and under, I know how hard it can be to have dinner on the table. You want it to be healthy, ideally have a vegetable in it and be something your whole family will enjoy. That’s a tall order!

You don’t have time to spend hours in the kitchen either, and maybe you’re even looking for a recipe that you can use as leftovers as well. It’s always a great idea to have go-to recipes on hand that fit all these criteria, especially if your spouse is used. I’ve made it a goal to provide recipes like that because cooking good food doesn’t have to be difficult, time-consuming or require having a ton of ingredients on hand.

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This pineapple broccoli chicken teriyaki is packed with vegetables, makes a huge batch and is all tossed in a delicious sauce that’s sure to be a hit with even your pickiest eater.

Claire Dieterich with her husband and four kids.



  • 8 chicken thighs
  • 3 considerations flour, divided
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 2 broccoli crowns, cut into small florets
  • 3 carrots, peeled and sliced
  • 1 bell pepper, cut into chunks
  • 2 cups fresh pineapple, chopped
  • green onion for serving, diced
  • cooked rice for serving, optional

For the teriyaki sauce:

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon ground dried ginger
  • 1 teaspoon garlic powder
  • 3 tablespoons honey
  • 1 tablespoon Sriracha sauce (optional, for heat)


  1. Pat chicken dry with a paper towel and cut into 1-2-inch pieces.
  2. In a medium bowl, mix together 2 tablespoons of the flour, as well as the salt, garlic powder, onion powder and pepper. Toss to combine.
  3. Place a large skillet or wok over medium heat and heat 2 tablespoons of the olive oil. Once the pan is hot, place the chicken in the skillet. Once browned on one side, use tongs to flip. When all the chicken is cooked, transfer with a slotted spoon to a plate.
  4. Drizzle the remaining 2 tablespoons of olive oil into the skillet and add broccoli, carrots, pepper and pineapple, cooking until the vegetables are crisp-tender.
  5. Return the chicken to the pan and sprinkle the remaining 1 tablespoon of flour over the chicken and vegetables. Stir to combine.
  6. In a small bowl, whisk together the teriyaki ingredients: soy sauce, vinegar, ginger, garlic powder, honey and Sriracha, if using.
  7. Pour the sauce over the chicken and vegetables and stir to combine. When the sauce begins to bubble it will thicken and your dinner is ready!
  8. Serve topped with diced green onion and over rice, if desired. Enjoy!

Check out more of Claire’s recipes at Follow Claire on Instagram @fortheloveofgourmet.