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Teriyaki Chicken & Pineapple Bowls

March 17, 2011

I don’t know about you, but I’m always looking for more chicken recipes.  And when we don’t want to go out to a Japanese or Chinese Restaurant but still want some teriyaki chicken, I make this delicious teriyaki chicken & pineapple bowl.  But if you think I just throw some chicken and pineapple in a pan and pour on some teriyaki sauce, you’d be terribly mistaken.  I make this teriyaki sauce with chicken stock, honey, sesame oil, and finally, the ingredient that is this recipe’s namesake….teriyaki sauce!

Here’s what you’ll need:

1 lb boneless, skinless chicken breasts

1 cup white rice (or brown if it suits your fancy)

1 cup chicken stock (choose low sodium stock if you’d like a healthier option)

1/4 cup honey

1 tsp sesame oil

1/3 cup teriyaki sauce

Can of pineapple chunks, drained


Start by pouring the chicken stock into a small sauce pan.

This is the stock I use.  It’s unsalted, cuz who needs more sodium?  Pretty sure Americans get way more sodium than is healthy, and plus, salt makes you retain water and feel bloated, and lets face it…..bloated is not a good look for me.  (Was that a run on sentence?)

Bring stock to a boil.

Then add the honey.  I’ve found that it pours alot easier if you take the cap off.  Thick honey and that tiny little pouring hole do not go well together.

Next you’re going to add the sesame oil.  You can find this on the international foods aisle at your local grocery store.  Don’t skip it, cuz it add a really nice flavor to the sauce.

I poured it in without measuring, but if you’re not a good eyeballer make sure you measure the sesame oil because a little goes a loooooooong way!  It’s a very strong flavor and if you add too much it could overpower the sauce.  Since you probably will only use sesame oil for a couple recipes you might want to keep it in the fridge.  It’ll keep longer that way.  But don’t worry, it lasts for a pretty long time.

Now add the teriyaki.  Normally I don’t use this particular teriyaki sauce.  I like to use a thicker sauce that has the consistency of ranch dressing or something like that.  Sorry, that was probably a bad comparison because teriyaki sauce and ranch dressing taste nothing alike, but just keep the thickness and consistency in mind when you are looking for a teriyaki sauce.

Let that simmer for a little bit while you prepare the chicken.

Cut chicken breasts into bite sized pieces.

Add a little Extra Virgin Olive Oil (EVOO) to a pan and heat to medium high.

Add your chicken and some salt and pepper.

Once your chicken is fully cooked, add drained pineapple and toss into pan with the chicken.  Pour enough of the teriyaki sauce mixture onto the chicken and pineapple to coat the bottom of the pan and surround the chicken.  Bring it to a bubble.

Cook for about 5 minutes, or until most of the liquid has evaporated.  You want the chicken and pineapple to fully absorb the flavor of the sauce.

Put some white (or brown) rice in a bowl and spoon the chicken and pineapple on top.  If you want ALOT of flavor, pour some of the left over sauce on top of the chicken and let it soak into the rice.  Sprinkle some sesame seeds on top, and you’ve got yourself a nice Asian dinner without the restaurant prices!  Now who doesn’t like that?

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