Pineapple Teriyaki Chicken with Black Rice
Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 4 to 6
Forget takeout, this Honey Pineapple Teriyaki Chicken and rice is easy. Yum!
Total Time: 40 minutes
Servings: 4 to 6
Forget takeout, this Honey Pineapple Teriyaki Chicken and rice is easy. Yum!
Ingredients:
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
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
Directions:
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!
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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