Teriyaki Chicken With Pineapple Pizza Food

PINEAPPLE TERIYAKI CHICKEN

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.

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.

JOHNSONVILLE FLAME GRILLED TERIYAKI CHICKEN PIZZA

Steps:

• In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
• Bake for 15 to 20 minutes or until cheese is melted.
• Sprinkle with green onion and drizzle with teriyaki sauce, if desired.

TERIYAKI CHICKEN

Steps:

• Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
• In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.