Thursday, July 15, 2010
Here's a great EASY island teriyaki chicken recipe! I started making this recipe from Prudence Pennywise, but then decided to cut my chicken into chunks so it would cook faster, so then I used chunks of pineapple, too (and upped the pineapple by using a whole can, she only used 4 pineapple rings—I love pineapple though). It was delicious this way, but would be great her way, too!
Pineapple Teriyaki Chicken
1 lb boneless skinless chicken breasts, or tenders
1 Tbsp vegetable oil
1/2 an onion, diced (original recipe called for red onion, but I used yellow)
1/2 green bell pepper, diced
1 (20 oz) can of pineapple chunks (really any size depending on how much pineapple you like)
Juice from the 20-oz can of pineapple
3 Tbsp soy sauce
3 Tbsp brown sugar
Heat large skillet over medium high heat. Add oil and let warm. Add chicken and brown, about three minutes. Add onion and peppers and cook until onion is translucent, about 5 minutes. In a small bowl, combine pineapple juice, soy sauce, and brown sugar. Add to skillet, along with pineapple chunks. Let sauce reduce down and thicken (can add cornstarch and water slurry to thicken). Serve over rice.