TERIYAKI/PINEAPPLE JUICE GRILLED CHICKEN
I love this kind of grilling...was skeptical that my family would like...but they loved it...so it's a keeper
Provided by Monika Rosales
Categories Chicken
Time 30m
Number Of Ingredients 5
Steps:
- 1. marinade the chicken over night ( I use a large plastic bag) easy clean-up...with the teriyaki sauce & pineapple juice, salt & pepper
- 2. when you are ready the next day....grill until cooked through about 30 mins
- 3. sprinkle with scallions...and also you can sprinkle with sesame seeds if you like...serve with steamed white rice (or Brown) and a side of veggie or salad
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
PINEAPPLE SALSA CHICKEN
These flavorful chicken breasts are grilled to perfection, then topped with a sweet and spicy, colorful pineapple salsa. The dish is mildly spicy, however you can adjust the amount of jalapeno to suit your tastes. Use your favorite brand of seasoning and adjust the salt right before serving, as some brands are saltier than others.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Pound chicken to a 1-inch thickness for even grilling. Brush oil over chicken and sprinkle Jamaican jerk seasoning evenly on both sides. Set aside.
- Combine pineapple, red pepper, jalapeno pepper, red onion, cilantro, lime juice, and salt in a small bowl for the salsa. Set aside.
- Place chicken on the hot grill and lower heat to medium. Grill until chicken is no longer pink in the center and juices run clear, 12 to 14 minutes, turning halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate to rest for 5 minutes.
- Top chicken with salsa mixture and serve.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 13.9 g, Cholesterol 96.9 mg, Fat 7.7 g, Fiber 1.7 g, Protein 36 g, SaturatedFat 1.6 g, Sodium 891.8 mg, Sugar 11.1 g
PINEAPPLE TERIYAKI CHICKEN
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
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.
TERIYAKI GRILLED CHICKEN WITH PINEAPPLE-BASIL SALSA
Delicious, gourmet, and pretty dang easy. Sometimes I like to use fresh mint in place of the basil. It may seem like a lot of ingredients, but it's still quick, easy, and really affordable.
Provided by bobswagman
Categories One Dish Meal
Time 55m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 348.5, Fat 5, SaturatedFat 0.9, Cholesterol 65.8, Sodium 2201.8, Carbohydrate 48.5, Fiber 1.5, Sugar 40.1, Protein 30.2
PINEAPPLE TERIYAKI CHICKEN
This easy pineapple teriyaki chicken is the perfect dinner recipe!
Provided by Holly Nilsson
Categories Chicken Dinner Main Course
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 433 kcal, Carbohydrate 42 g, Protein 23 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 2771 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
TERIYAKI GRILLED CHICKEN
Here's a super recipe you can use with any chicken pieces you like, with or without skin. Plan ahead to marinate chicken overnight for wonderful flavor. Leftovers are fabulous the next day in a salad. Jennifer Nichols, Tuscon, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 5 hours., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat 20 minutes. Turn; grill 20-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 301 calories, Fat 13g fat (3g saturated fat), Cholesterol 111mg cholesterol, Sodium 364mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 40g protein.
TERIYAKI CHICKEN WITH GRILLED PINEAPPLE
Make and share this Teriyaki Chicken With Grilled Pineapple recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 175.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.7, Carbohydrate 12, Fiber 1.3, Sugar 8.8, Protein 27.8
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Estimated Reading Time 3 mins
- Slice the chicken breasts into long strips about 1 inch wide and place in a large bowl. Add about 3/4 of the teriyaki sauce and marinade in the fridge for at least an hour, up to overnight. Save the unused sauce to finish the dish after the chicken is cooked.
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