Monday, May 24, 2010

Pineapple Teriyaki Chicken

The other day, someone gave me a pineapple. It was a very delicious pineapple, by the way. Well, I decided to try out something with my pineapple in a savory setting, and the results are as follows:

Time needed: 20 minutes (give or take a few) to cook, 50 minutes total
Level of difficulty: easy
Materials needed: 1/2 red bell pepper, cut into cubes; 5 scallions, cut into thirds; 1/2 pineapple, cut into chunks (you can use canned, too);4 chicken tenders, diced and marinated (directions to follow); 2 cups rice, cooked (I use instant because I'm all about fast); soy sauce (I use low sodium in this recipe because in this application, there's no flavor compromise), teriyaki sauce

Preheat your oven to 375 degrees. Put your chicken in a bowl and douse with about 2 teaspoons soy sauce and 2 teaspoons of teriyaki sauce. Mix together and marinate at least half an hour. At the end of marination time (last 5 minutes or so), put your pineapple, pepper, and scallions in a greased baking dish and splash with another teaspoon of soy; mix and let marinate for 5 minutes. After everything is done marinating, put the chicken in with the pineapple mix, stir it all together, and pop it in the oven for about 20 minutes (or however long it takes to cook the chicken through). Serve over rice with soy sauce on the side, or use the juices from the cooking as a sauce. Yu-um! It makes great leftovers, too, by the way. Enjoy!

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