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Teriyaki Chicken with Pineapple
Jenner
Ingredients
  • Teriyaki Marinade
  • ½ c gluten free soy sauce or coconut aminos for soy free suggestions in post
  • 2 tbsp rice vinegar suggestion in post
  • 1 tbsp sesame oil suggestion in post
  • ¼ c brown sugar, packed
  • 1 tbsp honey
  • ¾ tsp ground ginger
  • 1 garlic clove minced
  • 2 tsp cornstarch or arrowroot powder
  • 2 tsp water
  •  
  • Remaining Meal Ingredients
  • 3 boneless skinless chicken breasts or 6 chicken tenders
  • 12 mini sweet peppers washed and left whole
  • 1 pineapple peeled, cord, and cut into rings
  • 2 c jasmine rice
  • optional- red onion wedges
  • optional garnishes- 1 tbsp sesame seeds, ½ c fresh cilantro, lime wedges, 2 diced avocados
Steps
  1. Preparing the Marinade
  2. In a small saucepan over medium heat, add all of the marinade ingredients except the cornstarch and water.
  3. In a small cup combine the cornstarch and water. Mix well. Then add to the saucepan and incorporate well.
  4. Bring to a boil for 1 minute. Stir often. The sauce will continue to thicken. Remove from heat.
  5. If marinating for 2 hours or overnight, allow the sauce to cool. Then pour ¼ cup of the marinade into a gallon size Ziploc bag with the raw chicken and refrigerate.
  6. Refrigerate the remaining sauce to brush over the top of the chicken and pineapple.
  7. Grilling Guide
  8. Once the grill is heated to 350 to 450° F add the chicken. Brush the tops of the chicken with the teriyaki sauce mixture and grill 4 to 5 minutes. Then use tongs to flip the chicken.
  9. Brush the tops of chicken again with the sauce and cook until the internal temperature of the chicken has reached 165° F. Flip the chicken again just to caramelize the sauce.
  10. Remove the chicken.
  11. Lightly brush oil over the mini sweet peppers.
  12. Add the pineapple rounds, mini sweet peppers, and optional red onion wedges to the grill. Brush the pineapple with the sauce mixture. Grill for about 2 minutes or until nice grill marks have formed.
  13. Flip and brush the top of the pineapple with the remaining sauce mixture. Grill for another 2 minutes until softened.
  14. Remove from the grill.
  15. Add rice, sliced chicken, pineapple rings, mini sweet peppers, and onion wedges to a plate. Top with garnishes and serve immediately.
  16. Place leftovers in an airtight container and refrigerate up to two days. Reheat and enjoy.
 

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