Stir together teriyaki marinade, pineapple, ginger, garlic and onions in small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Meanwhile, heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add frozen vegetables; cook and stir 4 minutes or until crisp-tender. Remove from skillet; set aside.
Place remaining 1 tablespoon oil in skillet. Add chicken; cook and stir 4 minutes or until no longer pink. Return cooked vegetables to skillet. Stir in bean sprouts, water chestnuts and pineapple mixture; heat until hot. Serve with rice noodles, if desired.