PINEAPPLE TERIYAKI CHICKEN
This easy pineapple teriyaki chicken is the perfect dinner recipe!
Provided by Holly Nilsson
Categories Chicken Dinner Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Combine all sauce ingredients. Set half of the sauce aside and refrigerate.
- Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible.
- Thicken Remaining Teriyaki Sauce: Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency, you may not use all of it.
Nutrition Facts : Calories 433 kcal, Carbohydrate 42 g, Protein 23 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 2771 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
PINEAPPLE TERIYAKI CHICKEN
I like to marinate this moist chicken entree overnight, then pop it on the grill for a breezy taste of the islands that family and friends really go for. -Vicki Roberts, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with some of the remaining marinade. , Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use). , Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 305 calories, Fat 10g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 1289mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 32g protein.
PINEAPPLE CHICKEN TERIYAKI
I love Japanese chicken teriyaki, but I find most recipes lack a little pizzazz. This recipe has even the most finicky of eaters in my household cleaning their plates and coming back for seconds. Serve with steamed rice.
Provided by Margaret Parrish
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 50m
Yield 6
Number Of Ingredients 17
Steps:
- Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside.
- Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes.
- Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 36.1 g, Cholesterol 64.6 mg, Fat 17.6 g, Fiber 4.9 g, Protein 23.5 g, SaturatedFat 3.7 g, Sodium 1604.2 mg, Sugar 8.6 g
SLOW-COOKER TERIYAKI CHICKEN
Everyone needs a teriyaki chicken recipe up their sleeve, and this slow-cooker version couldn't be easier. The sweet and savory classic gets a fresh flavor boost from pineapple and green onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 8
Number Of Ingredients 14
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, combine broth, soy sauce, brown sugar, melted butter, gingerroot and garlic. Add chicken, and turn to coat. Cover; cook on Low heat setting 2 to 3 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
- In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Stir in pineapple and green onions.
- Divide rice among 8 bowls. Divide chicken mixture among bowls of rice. Top with cilantro; serve with lime wedges.
Nutrition Facts : Calories 380, Carbohydrate 40 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 11 g, TransFat 0 g
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- Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
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