Pineapple Teriyaki Chicken with Black Rice


For the Sauce

1/4 cup reduced sodium soy sauce
if gluten intolerant, use one that’s gluten free

1/4 cup water

6 tablespoons honey

2 tablespoons pineapple juice, reserved from fresh
or use 2 tablespoons honey

1.5 tablespoons rice vinegar

1.5 tablespoons mirin

1 teaspoon ground ginger

1 tablespoon cornstarch mixed with 1 tablespoon water

For the Chicken

2 to 4 tablespoons canola oil

1 lb. boneless skinless chicken breasts, cut into 1" cubes

2 tablespoons cornstarch

salt and pepper, to taste

1 red bell pepper, cored and cut to 1" chunks

1 1/2 cups fresh pineapple chunks

sliced scallions and chopped cashews, optional

For the Rice

1 cup uncooked forbidden black rice, rinsed

1 3/4 cups water

1 teaspoon extra virgin olive oil

For the Sauce

Whisk soy sauce, water, honey, juice, vinegar, mirin and ginger.

Set aside this cornstarch slurry.

For the Chicken

Season chicken with salt and pepper, 2 tablespoons cornstarch in a zip bag.

Heat 2 tablespoons oil in a skillet over medium heat.

Put chicken in 1 layer in a fry pan to brown.

While chicken is cooking start the rice. *See recipe below.

Turn chicken over when it releases easily from the pan, after cooking for 1 to 2 minutes.

Continue to cook another 2 minutes on the other side.

If the pan gets dry, add another 1 to 2 tablespoons oil, then add pepper, saute 2 to 3 minutes.

Add pineapple to pan, then whisk cornstarch slurry into teriyaki sauce and
add to pan and stir until chicken mixture is coated.

Continue to cook until the sauce thickens, 3 to 4 minutes more.

Remove from heat, then serve over rice with scallions and cashews.

*For the Rice

Combine rice, water and olive oil in a pot and bring to a boil.

Cover, reduce heat to low and simmer for 30 minutes.

Remove from the heat and let it sit, covered, for 10 more minutes.

Fluff with a fork. Enjoy!
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