• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken pieces and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
3. Sauté the Veggies:
• In the same skillet, add the carrot first and cook for 2 minutes.
• Add red bell pepper and zucchini. Stir-fry for another 3–4 minutes until slightly tender but still crisp.
4. Add Pineapple and Sauce:
• Toss in the pineapple chunks and return the chicken to the pan.
• Pour the teriyaki sauce over everything, stirring well to coat evenly.
• Let it simmer for 2–3 minutes until heated through and slightly thickened.
5. Finish and Serve:
• Sprinkle chopped green onions over the top.
• Serve hot with steamed rice, noodles, or just as is!
