In a colander run hot water over frozen vegetables just until thawed. Drain well. Meanwhile, drain pineapple, reserving 1/4 cup of the juice. Set pineapple aside. In a small bowl stir together reserved pineapple juice, teriyaki sauce, cornstarch, and ginger. Set aside.
In a large skillet heat oil over medium-high heat. Add chicken; cook for 2 to 3 minutes or until no longer pink, turning occasionally. Add vegetables and pineapple; cook for 1 minute more.
Push chicken and vegetables to the edge of the skillet. Add teriyaki mixture to the skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Sprinkle with peanuts. Serve with hot cooked rice. Makes 4 servings.