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Marinate chicken in 1/2 c of teriyaki sauce for at least 30 minutes.
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Add chicken and teriyaki sauce into skillet and cook thoroughly until chicken is no longer pink. Set aside.
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Heat thin layer of oil in a large deep skillet over medium-high heat (I use same skillet). Add carrots, onions, broccoli, bell pepper, and garlic and saute 5 minutes.
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Add rice, peas, corn, and remaining teriyaki sauce - cook and toss for a few minutes.
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Add chicken and pineapple plus a little olive oil to the bottom of the pan to lightly fry the rice. Let the mixture sit for a few minutes, flip, and repeat until you reach desired crispy-ness.