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 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 CHICKEN TERIYAKI WITH RICE RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, garlic, ginger, water, white rice, soy sauce, rice vinegar, honey, sriracha, cornstarch, broccoli, carrot, red bell pepper, scallion
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in a large nonstick pot on medium heat.
- Add chicken, season with salt and pepper, and sauté for 8 minutes
- Add garlic and ginger, sauté for 2 minutes until fragrant.
- Add 2 cups (480 ml) of water and the rice and stir.
- Cover the pot and bring water to a boil.
- Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
- Add broccoli, carrots, and peppers. Stir to combine.
- Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
- Combine ¼ cup (60 ml) of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 49 grams, Fat 6 grams, Fiber 3 grams, Protein 28 grams, Sugar 27 grams
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ONE-POT TERIYAKI CHICKEN AND RICE RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (19)Category EntreeServings 4Total Time 55 mins
- In 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 6 to 8 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in green onion whites and bell pepper. Cook 2 to 3 minutes or until softened.
- Stir broth, teriyaki sauce and rice into chicken mixture in Dutch oven. Heat to boiling, stirring occasionally. Reduce heat to medium-low; cover, and cook 20 to 25 minutes, stirring occasionally, until rice is tender and chicken is no longer pink in center.
- Remove from heat. Stir in snow peas; cover, and let stand 2 to 4 minutes to soften snow peas. Stir; top with green onion greens.
SHEET PAN TERIYAKI CHICKEN AND PINEAPPLE FRIED RICE
From lecremedelacrumb.com
4.9/5 (29)Total Time 40 minsCategory Main CourseCalories 929 per serving
- Preheat oven to 400 degrees. Cut a 16-inch piece of Reynolds Wrap Non-Stick Aluminum Foil and place it crosswise on a full-size baking sheet. Fold the edges up and pinch the corners to create "walls".
- Arrange chicken in a single layer on the foil. Pour half of the teriyaki sauce over the chicken, being sure to cover the chicken completely by spooning the sauce back over the chicken (you just don't want any dry spots). Cook in preheated oven for 15 minutes.
- In a medium bowl stir together rice, pineapple, oils, ginger, garlic, onions, veggies, and ham. After chicken has cooked for 15 minutes, remove sheet pan from oven, transfer rice to the unused half of the pan, and return to oven for 10 minutes or until chicken is cooked through.
- Pour remaining teriyaki sauce over chicken, garnish everything with green onions and sesame seeds if desired and serve.
ONE POT TERIYAKI CHICKEN AND PINEAPPLE RICE
From pineappleandcoconut.com
Servings 4Total Time 5 hrs 30 mins
- In a pot combine all of the marinade ingredients except for the pineapple chili dipping sauce and cornstarch. Heat until almost simmer, whisking to combine all the ingredients then let cool completely. Remove one cup of the marinade. Place the chicken in a glass pan or plastic resealable bag and pour in the cup of marinade. Marinade a minimum of 4 hours*, preferably overnight. Chill remaining marinade/glaze in refrigerator if marinating chicken overnight. 2. When ready to finish the meal, in a high sided sauté pan pour in the marinade and bring to a boil, lower heat and let reduce for about 10 minutes on simmer. Add in the pineapple chili sauce and keep simmering. Combine the cornstarch with a little water in a small bowl then add to the glaze, whisking constantly and let thicken a little more, about 5 more minutes. Transfer to a bowl, scraping out as much of the glaze from the pan as possible but leaving some in. 3. Without wiping out the sauté pan, add in the tablespoon of oil stirri
- Brush any remaining glaze over the chicken and garnish with the diced green onion and teaspoon of sesame seeds.
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