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Top view of Teriyaki Chicken Zoodles in a pan with chopsticks

One Pot Teriyaki Chicken Zoodles + Meal Prep

One Teriyaki Chicken Zoodles {Zucchini Noodles} and easy low-carb weeknight meal made with tender chicken and sweet pineapples over a bed of spiralized zucchini noodles.
Course Main Course
Cuisine Asian
Keyword low carb dinner, zoodle recipe, zoodles with chicken
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 3 servings
Calories 493 kcal
Author Kelly


  • 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


  • 1/4 cup low-sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly 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



  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 the sauce is too thick). Season to taste with salt, black pepper and/or red chili flakes.
  4. *If cooking the zucchini noodles, add into the 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.

Recipe Video

Recipe Notes

*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.

Nutrition Facts
One Pot Teriyaki Chicken Zoodles + Meal Prep
Amount Per Serving (1 serving)
Calories 493 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Cholesterol 96mg32%
Sodium 913mg38%
Potassium 1682mg48%
Carbohydrates 56g19%
Fiber 5g20%
Sugar 46g51%
Protein 38g76%
Vitamin A 795IU16%
Vitamin C 78.6mg95%
Calcium 97mg10%
Iron 2.7mg15%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.