TERIYAKI CHICKEN AND PINEAPPLE RICE CASSEROLE
Traditional chicken and rice casserole gets a sweet-and-savory tropical twist with teriyaki-glazed chicken and pineapple rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
- Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the broth in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil.
- Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.
Nutrition Facts : Calories 430, Carbohydrate 58 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 20 g, TransFat 0 g
ONE POT TERIYAKI CHICKEN AND PINEAPPLE RICE RECIPE - (4.3/5)
Provided by PineyCook
Number Of Ingredients 14
Steps:
- 1.Whisk together Teriyaki Sauce ingredients in a small bowl. Add 1/3 cup of this sauce plus 1 tablespoon olive oil and chicken to a freezer bag and marinate 1 hour up to overnight. Refrigerate remaining Teriyaki Sauce separately. 2.When ready to cook, strain pineapple juice from crushed pineapple and add water to strained juice to equal 3 ½ cups liquid ("Pineapple Water"). Set aside. 3.Stir reserved Teriyaki Sauce and add to large skillet (nonstick works best). Bring to a boil then reduce to a simmer until slightly thickened, stirring constantly (glaze will continue to thicken upon standing). Remove Teriyaki Glaze to same bowl it was refrigerated in. 4.Wipe skillet (doesn't have to be thorough) and heat 1 tablespoon olive oil over high heat. Let excess marinade drip off chicken and add to skillet. Cook over medium high heat for 5 minutes on each side (3 minutes on each side for thighs) or until nicely browned (will not be all the way cooked through) and remove to a plate. 5.Wipe skillet and add 1 tablespoon olive oil and Pineapple Water. Bring to a simmer then stir in crushed pineapple and rice. Cover, reduce to medium low and cook for 12 minutes. Stir rice and nestle chicken on top and brush with Teriyaki Glaze. Cover and continue to cook for an additional 8-12 minutes or until rice and chicken are cooked through. 6.Brush chicken with additional Teriyaki Glaze and season rice with freshly cracked salt and pepper. Add sriracha for some heat if desired.
TERIYAKI AND PINEAPPLE CHICKEN
This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!
Provided by HEZZZ1223
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g
TERIYAKI-CASHEW CHICKEN
This is a quick and easy stir fry recipe adapted from a magazine. It's a good "symbolic" dish for Chinese New Year, since the ingredients are cut into long strips which symbolize long life.
Provided by threeovens
Categories One Dish Meal
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into 1/2 inch slices, then into 1 1/2 inch strips; toss with ginger in a small bowl.
- Heat oil in a wok or large skillet over medium high heat. Add chicken strips and stir fry 2 minutes. Add red pepper and stir fry an additional 4 minutes or until chicken is cooked through.
- Add teriyaki sauce and stir fry 1 minute. Stir in cashews. Serve over rice and garnish with cilantro.
Nutrition Facts : Calories 248.8, Fat 10.2, SaturatedFat 2, Cholesterol 65.8, Sodium 1066.5, Carbohydrate 9.5, Fiber 1, Sugar 5, Protein 29.7
CHICKEN TERIYAKI WITH CASHEW PINEAPPLE RICE
Make and share this Chicken Teriyaki with Cashew Pineapple Rice recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Chicken
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 7 ingredients and bring to a boil.
- Cool; divide in half.
- Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later.
- Prepare white rice for 4 people, as instructed on bag.
- Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
- Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
- Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.)
- My husband isn't crazy about pineapple so I've started serving it separate from the rice. That way I can add it but he doesn't have to.
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
TERIYAKI PINEAPPLE CHICKEN
Make and share this Teriyaki Pineapple Chicken recipe from Food.com.
Provided by dcolla
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In skillet cook chunked chicken until almost done (a little pink on inside)(3-4 boneless skinless thighs can be used as a less expensive alternative).
- Add carrot slices and pineapple (including juice).
- Cook until carrots reach desired tenderness.
- Add Teriyaki Sauce
- Cook until sauce thickens.
- Serve over rice (i prefer Jasmine rice).
Nutrition Facts : Calories 411.9, Fat 1.9, SaturatedFat 0.4, Cholesterol 68.4, Sodium 5597.3, Carbohydrate 64.7, Fiber 5.8, Sugar 47.9, Protein 37.8
CHICKEN TERIYAKI
Make and share this CHICKEN TERIYAKI recipe from Food.com.
Provided by Yorie
Categories One Dish Meal
Time 13m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix the sake mirin soysauce honey oyster sauce in a bowl.
- Sprinkle the chicken breast with salt and papper on both side.
- Dust the chicken with flour.
- Place a frying pan over midium high heat,add the oil,and sear the chicken on both sides until browned.
- Lower the heat add the teriyaki sauce and cover on top, bring to simmer until cooked about 5-6min.
Nutrition Facts : Calories 476.8, Fat 27.1, SaturatedFat 5.6, Cholesterol 92.8, Sodium 1984.5, Carbohydrate 16.6, Fiber 0.4, Sugar 9.4, Protein 33.9
SWEET ONION AND PINEAPPLE CHICKEN TERIYAKI
This recipe combines the flavors of teriyaki sauce, pineapple, sweet onion, red pepper, cashews and a little garlic with tender chicken and swiss cheese (it's a wonderful addition!). It is easy to prepare; just requires a little simmer-time. Serve over your favorite rice.
Provided by MELANKAY
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat; cook and stir chicken, salt, and pepper in hot oil until chicken is almost cooked through, 5 to 7 minutes.
- Heat remaining 1 tablespoon sesame oil in a small skillet over medium heat; cook and stir bell pepper and onion squares until edges of peppers are tender, about 5 minutes. Remove skillet from heat.
- Mix teriyaki sauce, chicken broth, chopped sweet onion, and garlic powder with chicken; bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half and chicken is cooked through, 15 to 20 minutes.
- Stir bell pepper-onion mixture, cashew pieces, and hot sauce into chicken mixture and simmer until heated through, 2 to 3 minutes. Remove skillet from heat. Stir pineapple into chicken mixture. Arrange Swiss cheese slices over chicken mixture.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 29.3 g, Cholesterol 84.6 mg, Fat 25.1 g, Fiber 2.5 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 3017.3 mg, Sugar 18 g
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