SHEET-PAN TERIYAKI CHICKEN AND PINEAPPLE STIR-FRY
No wok necessary for this stress-free, stir fry-inspired dinner! Bite-size pieces of chicken are tossed with a flavor-packed honey-teriyaki sauce, pineapple chunks and red pepper strips, spread on a sheet pan and popped in a hot oven for a quick and simple dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan.
- Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.
Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 17 g, TransFat 0 g
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
CITRUS TERIYAKI CHICKEN
Make and share this Citrus Teriyaki Chicken recipe from Food.com.
Provided by Housewife Hopeful
Categories < 30 Mins
Time 26m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Combine 1/4 cup marinade, orange peel , and ginger. Grill or broil (again, best grilled) chicken for 8 minutes, brushing with half of the sauce. Turn chicken over, top with pineapple slices. Brush chicken and slices with remaining sauce. Grill an additional 8 minutes or until chicken is no longer pink and slices are lightly browned. Discard remaining marinade.
Nutrition Facts : Calories 130.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 76.8, Carbohydrate 0.2, Fiber 0.1, Protein 27.3
PINEAPPLE PARADISE
Steps:
- In a small saucepan over medium heat, stir together the sugar with 1/2 cup water and the ginger slices. Bring to a simmer to dissolve the sugar, then remove from the heat and allow to cool to room temperature.
- In a large pitcher, stir together the ginger simple syrup, pineapple juice and seltzer. Pour into ice-filled glasses and add 1 1/2 ounces of rum to each glass, if using. Garnish each with a pineapple chunk.
PARADISE PINEAPPLE PIE
This quick-to-fix recipe makes two yummy pies that will be a hit at any carry-in dinner. Lemon juice and crushed pineapple flavor the fluffy filling that's topped with a sprinkling of coconut. I like garnish with a sprig of mint. -Bonnie Baumgardner Sylva, North Carolina
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (6 servings each).
Number Of Ingredients 6
Steps:
- Place the milk in a large bowl; fold in whipped topping. Add pineapple and lemon juice; stir for 2 minutes or until slightly thickened. Pour into crusts. Sprinkle with coconut. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 402 calories, Fat 17g fat (10g saturated fat), Cholesterol 11mg cholesterol, Sodium 225mg sodium, Carbohydrate 57g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.
COOL AND CREAMY PINEAPPLE PARADISE DESSERT
I made this for the first time over Memorial Day weekend since my husband was having a craving for pineapple. I took a few other recipes, changed them up and combined them to come up with this one. My husband loved it! The crust seemed dry after I baked it but when the pudding mixture sat in it overnight, it got soft and delicious. Use low-fat or nonfat ingredients to get a delicious dessert without all the guilt! You can also add other fruit to switch it up a little. I think next time I'll add mandarin oranges and cherries along with the pineapple. (Plan ahead because this needs at least 1 hour to chill but I wasn't sure exactly how to input that into the total cook time. It took about a half hour to prepare with 1 hour chill time.) (The pictures are of the dessert before I added the whipped topping)
Provided by PSU Lioness
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Put the graham crackers into a food processor and pulse until they are reduced to fine crumbs (or use 2 1/2 c premade graham cracker crumbs but I couldn't find a low-fat variety).
- Add the sugar and melted butter to the crumbs. Pulse until everything is combined, taking care to scrape the sides often so it all gets mixed together.
- Press the mixture into the bottom of a 9x13" glass baking dish.
- Bake for 10 minutes.
- Remove from oven and allow to cool on a rack until you are able to touch the dish (about 10-15 minutes). You can also shut the oven off now.
- In a large bowl, mix the yogurt and pudding. You can use a hand mixer if necessary.
- Pour the pudding mix into the graham cracker crust and spread evenly.
- Top the pudding with the pineapple chunks.
- Top the pineapple chunks with the thawed Cool Whip topping.
- Cover and allow to chill in refrigerator until serving, at least 1 hour.
Nutrition Facts : Calories 255.3, Fat 11.6, SaturatedFat 8.2, Cholesterol 22.5, Sodium 136.3, Carbohydrate 33.2, Fiber 0.8, Sugar 32, Protein 6
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
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