Blog Menu

Teriyaki Chicken Zoodles

One Pan Teriyaki Chicken Zoodles {Zucchini Noodles} is the perfect easy one pot weeknight meal! Best of all, it’s gluten free (paleo-friendly & low carb keto options) & takes only 30 minutes to make. So much healthier and better than takeout!

This One Pot Teriyaki Chicken Zoodles recipe starts off with some tender chicken pieces and pineapple. They get cooked up in our go-to homemade teriyaki sauce that is deliciously sweet, tangy and savory.

You can either choose to pour the chicken over the zucchini noodles raw, or toss them into the pan for no longer than 2 minutes, so they’re just tender but still firm.

Be careful not to overcook the zucchini once you add them in or else they’ll get soft and mushy. I like mine with a slight crunch so I’ll usually leave them in the pan for just over a minute.

Prep Time

    •    Prep time: 12 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 2-3


    •  2 medium pieces boneless skinless, chicken breasts (about 2/3 lb) cut into strips or chunks
    •  salt and black pepper to taste
2 tablespoons cooking oil olive or coconut oil for paleo
5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler
1 cup chopped pineapple chunks fresh, frozen or canned - I used fresh - leave out for low carb and swap in broccoli instead
    •  Sauce
1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
2-3 tablespoons honey coconut sugar or low carb sweetener of your choice (depending on how sweet your preference is)
3 tablespoons rice vinegar
2 garlic cloves minced
1/2 teaspoon grated ginger
1 tablespoon corn starch or use arrowroot powder or tapioca starch for a paleo version
2 tablespoons water plus more as needed to thin out sauce
Salt black pepper and red pepper flakes to taste, optional


    • Green onions sliced thinly
    • Broccoli florets
    • Sesame Seeds


  1. In a small bowl, whisk together all the ingredients for the sauce.
  2. In a large bowl, season chicken with salt and pepper and drizzle 1-2 tablespoons of sauce over the chicken. Allow to marinate for 30 minutes.
  3. Heat cooking oil in a large skillet on medium high heat. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 1 minute, until slightly softened. Pour in the remainder of the sauce and turn the heat to high. Allow sauce to bubble and thicken while stirring - about 1-2 minutes - add more water a little at a time (only as needed if sauce is too thick). Season to taste with salt, black pepper and/or red chili flakes.
  4. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
  5. Remove from heat and drizzle extra sauce in pan over chicken and serve immediately. Garnish with green onions and sesame seeds if desired.
  6. For meal prep: Divide evenly into lunch containers. Store in fridge for up to four days.


    •   Spiralize the zucchini before hand and store in an zip-top freezer bag in the fridge or the freezer
    •   Cook chicken the day before and store in the fridge
    •   Cut pineapples and store in the fridge the day before in an airtight container
    •   Make sauce ahead of time and store in an airtight container in the fridge
    •   *Do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the chicken over raw zucchini noodles if desired.

This great family recipe is thanks to Life Made Sweeter Recipes at


Leave a comment

Please note, comments must be approved before they are published