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This Pineapple Teriyaki Chicken Stir-Fry hits every note: smoky bacon, juicy chicken thighs, sweet pineapple, crisp veggies, and crunchy roasted cashews. It’s sweet, salty, savory, and just a little spicy, making it the ultimate weeknight stir-fry that feels like takeout (but better). Serve it over fluffy white rice and get ready for zero leftovers.
4 slices bacon, diced
1¼ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
3 cloves garlic, thinly sliced
1 tablespoon thinly sliced jalapeño
1 red onion, cut into ½-inch pieces
½ cup low-sodium chicken stock, divided
1 large red bell pepper, thinly sliced
8 ounces snow peas, threaded and cut into 1-inch pieces
½ cup drained canned pineapple chunks (in juice)
½ cup Stir Fry Sauce (see below)
¾ cup roasted salted cashews
Cooked white rice, for serving
Scallion greens, for garnish (optional)
1 tablespoon brown sugar
3 tablespoon honey
2 tablespoon soy sauce
2 tablespoon ketchup
½ teaspoon chili powder
1 tablespoon white vinegar
