1 tablespoon olive oil
Kosher salt
Freshly cracked black pepper
Granulated garlic or garlic powder
1 small pineapple about 2 cups diced into bite size pieces
2-3 tablespoons green onions thinly sliced
1/2 cup soy sauce gluten-free tamari sauce
1/2 cup mirin
1 teaspoon arrowroot or cornstarch
In a small saucepan, combine the soy sauce, mirin, and arrowroot. Bring to a boil and simmer a few minutes to slightly reduce the sauce. Remove from the heat and set aside until needed. In a skillet, over medium-high heat, warm the oil and add the chicken. Season the chicken with salt, pepper and garlic. Cook the chicken until the meat is no longer pink, turning the pieces as needed. When the meat is cooked through, drain any liquid in the skillet and pour the teriyaki sauce over the chicken. Toss with the sauce and heat for a few moments to coat the chicken. Add the pineapple to the chicken mixture and toss to coat. Serve the chicken and pineapple over rice, if desired. Sprinkle green onions on top just before serving.