Pineapple Teriyaki Roasted Chickpeas Garbanzo Beans Recipes

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PINEAPPLE TERIYAKI ROASTED CHICKPEAS (GARBANZO BEANS)



Pineapple Teriyaki Roasted Chickpeas (Garbanzo Beans) image

Make and share this Pineapple Teriyaki Roasted Chickpeas (Garbanzo Beans) recipe from Food.com.

Provided by PenlopePitstop

Categories     Low Cholesterol

Time 8h45m

Yield 2 Cups, 4 serving(s)

Number Of Ingredients 7

1/4 cup fresh pineapple
1/4 cup pineapple juice
2 tablespoons brown sugar
1/4 cup teriyaki sauce (I used Kikkoman)
1/2 teaspoon minced garlic
1/8 teaspoon sesame oil
15 ounces chickpeas, drained, rinsed and patted dry

Steps:

  • Place all ingredients in a small bowl. Mix well until brown sugar is dissolved.
  • Use a blender or immersion blender to thoroughly mix the ingredients.
  • Add drained, rinsed and patted dry beans and cover bowl with plastic wrap and place in the refrigerator for eight hours or overnight. You can also put the marinade and beans in a jar with a lid. Gently shake or stir the beans every few hours.
  • Remove marinated chickpeas/garbanzo beans and drain. Poor drained peas onto a paper towel lined baking sheet and pat dry. Leave them out to air dry for about an hour. The dryer the chickpeas are the better.
  • Leave them out to air dry for about an hour; the dryer the chickpeas are the better.
  • Spray another baking sheet with nonstick spray then line with parchment paper. Bake in a 400° oven for 40 to 60 minutes, or until desired crispiness is obtained. Shake the pan every 15 minutes.
  • Allow to cool completely because the chickpeas finish crisping up as they cool. Place in a serving bowl and enjoy!

Nutrition Facts : Calories 184, Fat 1.4, SaturatedFat 0.1, Sodium 1010.2, Carbohydrate 37.1, Fiber 4.9, Sugar 11.8, Protein 6.5

PINEAPPLE TERIYAKI SAUCE



Pineapple Teriyaki Sauce image

Provided by Food Network

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup soy sauce
1 medium orange, juiced
1/2 cup mirin
1/2 cup water
1/4 cup brown sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1 tablespoon cornstarch mixed with 1 tablespoon water
1 cup fresh pineapple, grilled and chopped

Steps:

  • In a large saucepan, combine all ingredients, except the cornstarch mixture and pineapple, and whisk to blend. Bring the mixture to a boil and stir in the cornstarch slurry to thicken. Fold in chopped pineapple.

PINEAPPLE TERIYAKI CHICKEN



Pineapple Teriyaki Chicken image

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

1 can (20 ounces) sliced pineapple
1/2 cup teriyaki sauce
4 boneless skinless chicken breast halves (4 ounces each)
4 slices provolone cheese (1 ounce each)

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.

THE BEST DRY-ROASTED CHICKPEA RECIPE



The Best Dry-Roasted Chickpea Recipe image

This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!

Provided by thefmw

Categories     Appetizers and Snacks     Beans and Peas

Time 54m

Yield 4

Number Of Ingredients 4

1 (15 ounce) can garbanzo beans, drained and rinsed
2 teaspoons olive oil
¼ teaspoon salt, or to taste
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread garbanzo beans in a baking dish and pat dry with a paper towel.
  • Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
  • Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.

Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg

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