Tender chicken in a sweet and sour sauce is combined with fresh chunks of pineapple. Served with rice, this meal came together in less than 30 minutes and it made everyone in the family happy. All three of my boys happily requested seconds.
Teriyaki Chicken with Pineapple
Yield: 4 Servings
1 1/2 lbs boneless skinless chicken breasts or thighs, diced into bite size pieces
1 tablespoon olive oil
Freshly cracked black pepper
Granulated garlic or garlic powder
1 small pineapple, about 2 cups diced into bite size pieces
2-3 tablespoons green onions, thinly sliced
1/2 cup soy sauce, gluten-free tamari sauce
1/2 cup mirin
1 teaspoon arrowroot or cornstarch
2 cups white rice
Cook the rice and set aside. (Fluff with fork and then keep covered
with lid to stay warm.) In a small saucepan, combine the soy sauce,
mirin and arrowroot. Bring to a boil and simmer a few minutes to
slightly reduce the sauce. Remove from the heat and set aside until needed.
In a skillet, over medium high heat, warm the oil and add the chicken
pieces. Season the chicken with salt, pepper and garlic. Cook the
chicken until the meat is no longer pink, turning the pieces as needed.
When the meat is cooked through, drain any liquid in the skillet and pour the teriyaki sauce over the chicken. Toss
thoroughly and heat for a few moments to coat the chicken. Add the
pineapple to the chicken mixture and toss to coat. Serve the rice topped with the chicken and pineapple. Sprinkle green onions on top just before serving. Enjoy!
* This was originally written as a Guest Post for Easy Eats Magazine
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