Pineapple Teriyake Chicken Food

PINEAPPLE/TERIYAKI SAUCE

Steps:

• Mix all ingredients in a heavy sauce pan.
• Simmer for 5 minutes.
• While simmering use the immersion blender to blend. It thickens up without any thickening agent.

PINEAPPLE TERIYAKI MARINATED CHICKEN

Steps:

• Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through.

STICKY PINEAPPLE CHICKEN

Steps:

• Whisk the pineapple juice, soy sauce, stock, hoisin sauce, brown sugar, garlic and cornstarch together in a medium saucepan. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
• Add the oil to a large nonstick skillet and place over medium-high heat. Add the chicken and season it with salt and pepper. Cook, stirring, until the chicken is no longer pink, about 5 minutes. Drain off any liquid, then add the sauce to the skillet and stir until combined. Add the pineapple and cashews if using; cook, stirring, for an additional 1 minute. Serve the chicken on a bed of rice.

PINEAPPLE TERIYAKI CHICKEN PIZZA

Steps:

• Preheat oven to 400˚F.
• Stretch pizza dough onto a 12-inch pizza screen that has been sprayed with pan release. Par-cook for 2 minutes.
• Remove from oven and top with diced chicken. Drizzle with teriyaki glaze. Sprinkle mozzarella evenly over the top. Spread pineapple salsa on top of cheese. Return pizza to the oven and continue cooking until dough is fully cooked and cheese is melted and bubbly. Garnish with chopped cilantro.

TERIYAKI GRILLED CHICKEN WITH PINEAPPLE-BASIL SALSA

Steps:

• Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.

PINEAPPLE TERIYAKE CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 13x9x2 inch glass baking dish with nonstick cooking spray. Arrange chicken in dish and top each with a pineapple slice, onion and pepper slice. Drizzle the chicken with marinade. Bake 40 minutes until chicken is thoroughly cooked. Spoon pan juices over chicken once during baking process and again, just before serving.

TERIYAKI PINEAPPLE CHICKEN

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).

TERIYAKI CHICKEN WITH GRILLED PINEAPPLE

Steps:

• In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes.
• In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside.
• Remove chicken from bag, discarding used marinade.
• Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes.
• Grill pineapple slices, brushing with remaining marinade in bowl.
• Serve with a pineapple slice under and on top of each grilled breast.

BBQ CHICKEN WINGS WITH PINEAPPLE-GINGER TERIYAKI SAUCE

Steps:

• For the wings: In a large bowl, combine the cayenne, white pepper and 1/2 teaspoon salt. Add the chicken wings, bell peppers and serrano chiles. Drizzle with the vegetable oil and then, using clean hands and preferably wearing gloves, massage the seasoning mixture into the wings, peppers and chiles. Set aside.
• For the sauce: To a medium saucepan over medium heat, add the soy sauce, vinegar, honey, brown sugar, granulated sugar, sesame oil, garlic, pineapple and ginger and stir to combine. Cook over medium heat until reduced by half and thick enough to coat the back of a spoon, about 15 minutes. Cool slightly.
• Pour half of the cooled sauce over the wings and peppers, reserving the other half for the finished wings.
• Heat a grill pan or a gas or charcoal grill over medium-high heat. Place the wings, peppers and chiles on the grates in a single layer and cook until nicely charred, 6 to 8 minutes per side. Transfer to a serving platter. Pour the remaining sauce over the cooked wings. Garnish with the sesame seeds and green onions.

TERIYAKI AND PINEAPPLE CHICKEN

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.

PINEAPPLE TERIYAKI SAUCE

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.

TERIYAKI-PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
• Pour pineapple juice in the roaster and cover tightly with foil.
• Place roaster in the oven and cook for 30 minutes.
• Chop the parsley.
• In a small sauce pan, stir all of the sauce ingredients together over medium heat.
• Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
• Check chicken for doneness with a meat thermometer.
• Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
• Brush sauce generously on the chicken. Return pan to oven.
• Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
• Remove the roaster from the oven. Serve with desired sides.

BBQ PINEAPPLE CHICKEN TERIYAKI

Steps:

• Mix all ingredients with a wire whisk (except chicken, pineapple slices, and cilantro). -- next add pineapple slices and let sit in marinade for about 1 or 2 minutes, then remove slices and place in separate bowl in frig.
• Place the chicken in the marinade and refrigerate at least 1 hour, or longer if time is on your side.
• After about an hour or so, remove the chicken from the marinade and cook marinade to a full boil on stove top, then simmer about 5 more minutes -- remove from heat and keep covered.
• -- Meanwhile, place chicken breasts on the hot BBQ grill (searing chicken uncovered about 4 minutes on each side to hold in juices). Next, grab the pineapple slices out of the frig and lay them on top of the chicken and cook covered until the grillin' is good and done! -- Or, if you'd like you can place the pineapple directly onto the grill for a nice charbroiled flavor -- it's really good.
• Grab a plate, toss a piece of chicken and pineapple on it, pour some marinade sauce over top and garnish with cilantro if it suits your buds -- eat this with some steamed rice and -- voila!