Pineapple Teriyaki Chicken with Stir-Fry Noodles

Sweet, tangy, salty, chewy, crisp... all those flavors and textures in one, easy-to-prepare meal. And that canned pineapple? It does double duty - the juice from the can is the base of the sauce, while the tangy rounds sear until they're caramelized and sweet. I'm telling you, this dish is enchanting.

And I didn't say that lightly. This is a blissful meal. The homemade teriyaki sauce hits your palate from all angles: sweet, tangy, salty, and nutty (from peanut and sesame oils); and it's scented with onion, garlic, and ginger. The chicken soaks up all those flavors, as do those long, endlessly irresistible, chewy noodles.

About those noodles: I chose fresh-cooked stir-fry noodles, the variety sold with the other Asian ingredients (in the shelf-stable section of the grocery store). You can also find them in the refrigerated section of many grocery stores.

Pineapple Teriyaki Chicken with Stir-Fry Noodles

20-ounce can sliced pineapple in 100% pineapple juice, undrained (we'll use the juice AND fruit)
1/4 cup soy sauce
1 tablespoon mirin (Japanese rice wine)
1 teaspoon sesame oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon peanut oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 green bell pepper, seeded and chopped
Salt and ground black pepper
Chopped green onions for serving, optional
Fresh cilantro leaves for serving, optional
12 ounces fresh-cooked stir-fry noodles, such as udon or hokkien 

Drain the pineapple juice from the can and transfer the juice to a small bowl (you should have about 3/4 cup). Whisk in the soy sauce, mirin, sesame oil, onion powder, garlic powder, and ginger. Set aside. 
Heat the peanut oil in a large skillet over medium-high heat. Add the pineapple slices and cook for 1 to 2 minutes per side, until golden brown. Transfer the pineapple slices to a plate and set aside. 
Return the skillet to medium-high heat and add the chicken and green pepper. Cook until the chicken is browned on all sides, stirring frequently. Season the chicken and green pepper with salt and pepper. Add the pineapple juice mixture and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes, until the chicken is cooked through. 
Add the noodles and cook for 3 to 5 minutes, until hot, stirring frequently with tongs to separate the noodles. Season to taste with salt and pepper. 
Transfer the mixture to serving plates and top with the seared pineapple, green onions and cilantro. 
Serves 4