Pineappleteriyaki Sauce Recipes
PINEAPPLE/TERIYAKI SAUCE
I'm not sure what to call this...I tossed it together for tonight's chicken breasts...Sweet and Spicy!! It's really very good!! Not for the faint at heart though...it has a little kick.
Provided by katie in the UP
Categories Sauces
Time 15m
Yield 3 Cups
Number Of Ingredients 8
Steps:
- Mix all ingredients in a heavy sauce pan.
- Simmer for 5 minutes.
- While simmering use the immersion blender to blend. It thickens up without any thickening agent.
TERIYAKI AND PINEAPPLE CHICKEN
This is a real yummy recipe. Serve it over a bed of rice. The leftovers go nicely in a whole wheat pita the next day for a warm delicious lunch. Hope you all enjoy!
Provided by HEZZZ1223
Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 18.1 g, Cholesterol 34.6 mg, Fat 5.5 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 1.1 g, Sodium 1412.6 mg, Sugar 11.4 g
PINEAPPLE TERIYAKI SAUCE
Steps:
- In a mixing cup, combine the 100% fruit juice, broth, soy sauce, mirin, garlic, and ginger. Add about 8 grinds of black pepper.
- Pour the Teriyaki Sauce into a 1-gallon resealable plastic freezer bag and add the oil. Add the desired beef, seal, and marinate at room temperature for 30 minutes.
- Discard the marinade after using.
- For a stir-fry sauce, do not use the oil, but mix in the cornstarch.
- Add to the wok at the end, cooking just until the sauce thickens to coat the other ingredients, 60-90 seconds.
- This sauce keeps, covered in the refrigerator, for 2 days.
Nutrition Facts : Calories 70 kcal, ServingSize 1 serving
PINEAPPLE TERIYAKI CHICKEN
This easy pineapple teriyaki chicken is the perfect dinner recipe!
Provided by Holly Nilsson
Categories Chicken Dinner Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Combine all sauce ingredients. Set half of the sauce aside and refrigerate.
- Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible.
- Thicken Remaining Teriyaki Sauce: Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency, you may not use all of it.
Nutrition Facts : Calories 433 kcal, Carbohydrate 42 g, Protein 23 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 2771 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
PINEAPPLE TERIYAKI SAUCE
Pineapple teriyaki sauce is absolutely the best teriyaki sauce! I love that it's made with 3 (or 4) ingredients, is gluten-free, soy-free, and is made with zero added refined sugar. That makes this sauce whole-30 friendly as well! Plus it's super easy to make, and delicious on your favorite vegetables, meats, and as a dipping sauce. Watch the how-to video below to see how your ingredients transform into a sweet and tasty pineapple teriyaki sauce!
Provided by Heather
Categories Sauce
Time 15m
Number Of Ingredients 4
Steps:
- Add the coconut aminos and pineapple juice (and optional garlic granules) to a small saucepan over medium heat and allow to simmer. Simmer the sauce for 10 minutes.
- Dissolve the corn starch in a small bowl with 2 tbsp cold water. When fully dissolved, whisk into the simmering sauce. Continue to stir for 2 minutes as the sauce thickens, then remove from heat and allow to fully cool. When cool, store in an airtight container in the fridge. The sauce will keep for a few weeks in the fridge!
PINEAPPLE TERIYAKI SAUCE
Provided by Food Network
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, combine all ingredients, except the cornstarch mixture and pineapple, and whisk to blend. Bring the mixture to a boil and stir in the cornstarch slurry to thicken. Fold in chopped pineapple.
PINEAPPLE TERIYAKI SAUCE
This is an easy sauce to make with lots of flavor. Great on chicken wings/drumettes, chicken breasts, pork chops, or the meat of your choice.
Provided by Francine Lizotte Club Foody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 95.2 mg, Sugar 9.2 g
More about "pineappleteriyaki sauce recipes"
SWEET ISLAND TERIYAKI CHICKEN - THE RECIPE CRITIC
From therecipecritic.com
Reviews 12Category Dinner, Main CourseCuisine American, Asian AmericanTotal Time 25 mins
- In a medium sized skillet heat the oil over medium high heat. Salt and pepper the chicken and add them to the skillet. Cook on each side until lightly brown and cooked throughout (165 degrees). Remove the chicken and set aside on a plate.
- Add the soy sauce, brown sugar, crushed pineapple, garlic, ginger, onion powder, pepper, sesame seeds and cornstarch and whisk. Cook over medium high heat for about 3-4 minutes until it starts to thicken. Add the chicken back to the skillet and coat in the marinade. Serve over rice and top with optional toppings.
10 BEST TERIYAKI SAUCE WITH PINEAPPLE JUICE RECIPES | …
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PINEAPPLE TERIYAKI SAUCE RECIPE • STEAMY KITCHEN RECIPES ...
From steamykitchen.com
Cuisine AsianCategory SaucesServings 8Calories 6 per serving
- Give it a taste...do you want it a little sweeter? (add a tablespoon of honey) Is it too salty (add 1 tablespoon of water)
PINEAPPLE TERIYAKI SAUCE | SILK ROAD RECIPES
From silkroadrecipes.com
Reviews 2Category CondimentCuisine Asian, JapaneseTotal Time 13 mins
- For the marinade - In a medium saucepan or skillet, mix together all the pineapple juice, soy sauce, sake and mirin. Bring to a boil and simmer 1-2 minutes. Remove from heat and cool to use as is for a teriyaki marinade for beef, poultry or seafood.
- To make the pineapple teriyaki sauce - bring mixture to a boil, lower heat to simmer for about 8 minutes if using a saucepan, or 5-6 minutes if using a skillet. Simmer and cook until reduced and thickened. It turns into a glossy, syrupy sauce.
- Allow to cool to room temperature before using. Store in a sealed container in the refrigerator and use within 2-3 weeks.
EASY TERIYAKI VEGETABLE STIR FRY WITH ... - RHUBARBARIANS
From rhubarbarians.com
5/5 (2)Total Time 30 minsCategory Entree, Main CourseCalories 272 per serving
- While the sauce is cooking, be sure that all of your vegetables are prepped, as they all cook very quickly!
TERIYAKI BURGER {WITH GRILLED ... - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (5)Total Time 55 minsCategory Dinner, Main CourseCalories 1062 per serving
- SWEET TERIYAKI SAUCE: Combine cornstarch and cold water. Stir with a fork until dissolved and set aside. Mix soy sauce, pineapple juice, brown sugar, and grated ginger in a small saucepan over medium-low heat. Bring to a boil and then lower the heat and simmer until the sauce reduces, about 15 to 18 minutes. Whisk together the cornstarch-water mixture again and pour into the pan. Stir and continue to simmer until sauce thickens, another 2-3 minutes. Remove from heat and set aside to cool.
- BURGERS: In a large mixing bowl, add the (cold straight from the fridge) beef, garlic, ginger, and soy sauce. Mix the meat just a few times (no longer than for 30-40 seconds) until ingredients are incorporated. Be careful to not overwork or overhandle the meat.
- SHAPE: Line a large sheet pan with two layers of parchment paper. Shape the burger patties on the tray instead of with your hands (this helps keep them from being over handled while also providing leverage to get the patties firm). Divide the meat into 3 equal parts. Gently form each portion into a patty that is about 4 to 4 and 1/2 inches across and with 1-inch sides. Make a shallow depression in the middle (see pictures in the post). The depression keeps the patty from shrinking too or puffing up too much. Cover with plastic wrap and refrigerate until the grill is completely heated.
PINEAPPLE TERIYAKI STEAK TIPS - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (4)Total Time 45 minsCategory Main CourseCalories 562 per serving
- Add olive oil, garlic paste, and grated ginger to a medium saucepan and cook over medium heat for 1 minute.
- Remove from heat and pour half of the Teriyaki Sauce over the tips and stir to coat. Reserve the other half of the sauce for another recipe.
PINEAPPLE-TERIYAKI CHICKEN BOWL WITH VEGGIES - DAD WITH A PAN
From dadwithapan.com
4/5 (1)Estimated Reading Time 5 minsServings 4Total Time 30 mins
- Place 1 cup rinsed rice in a rice cooker with 1 cup of water. Should take about 10 minutes. Place veggies in a steamer. Steam for about 5 -7 minutes.
GRILLED TOFU SKEWERS + PINEAPPLE-TERIYAKI SAUCE - THE ...
From simple-veganista.com
5/5 (2)Calories 290 per servingEstimated Reading Time 4 mins
- Drain tofu and place between a clean double folded kitchen towel, or paper napkins. Place a medium stainless steel pot on top to help press the tofu, releasing it of excess moisture. If using super-firm tofu, skip this step. Let set while making the sauce. If using bamboo skewers, at this time you may also like to soak them in water to keep them from burning on the ends.
- In a small saucepan, add coconut amino’s/tamari, pineapple juice, garlic, ginger and optional sweetener, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
- Cut tofu into 3/4 – 1 inch cubes, place in a shallow baking dish and add about 1/3 – 1/2 of the sauce, gently toss to coat tofu, cover and let marinate for at least 30 minutes. Chop and prep the veggies. Thread tofu & veggies on the skewers, distributing evenly, in whatever order you like.
- Turn on grill to medium high and coat with oil. Once grill is nice and hot, add skewers and cook, turning every so often, until tofu is slightly charred and vegetables are fork tender (or al dente if you prefer), about 8 minutes. Brush with a little sauce on the skewers while cooking if you like. Just be sure to save some for dipping later or adding over top of your grain.
PINEAPPLE-TERIYAKI CHICKEN RECIPE - EATINGWELL
From eatingwell.com
5/5 (9)Total Time 45 minsCategory Healthy Chicken Thigh RecipesCalories 306 per serving
- Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
- Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
- Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.
PINEAPPLE TERIYAKI CHICKEN STIR FRY - TOGETHER AS FAMILY
From togetherasfamily.com
4.8/5 (10)Total Time 45 minsCategory DinnerCalories 221 per serving
- Thinly slice the chicken breasts into very thin 1/4" pieces or small chunks. Add the sliced chicken, cornstarch, salt, and pepper into a bowl (or gallon sized Ziploc bag) and mix together until the chicken is coated.Let the chicken sit for 10-15 minutes while you prepare the vegetables and sauce.
- MAKE THE SAUCE : Combine all the pineapple teriyaki sauce ingredients together in a bowl or liquid measuring cup and whisk until smooth. PREPARE THE VEGGIES : Cut the broccoli, carrots, and red bell pepper into small bite-sized chunks making sure that they are all roughly the same size. Drain the pineapple chunks remembering to reserve the drained pineapple juice.
- Heat 2 tablespoons of olive oil in a large 12-inch nonstick skillet over medium-high heat until hot. Add the chicken to the hot skillet and let it cook until nicely browned on both sides and cooked through. Use a wooden spoon to stir and flip the chicken as it cooks. Drain the excess liquid/oil and remove the chicken to a plate and set aside.
- In the same skillet pan, add the remaining 1 tablespoon olive oil along with the broccoli, carrots, red pepper, and pineapple chunks. Cook the vegetables until softened, about 10 minutes, stirring occassioanlly as it cooks.Add 1/4 cup of reserved pineapple juice into the skillet, cover with a lid, and let it simmer for about 5 minutes until the vegetables are crisp-tender or softened to your preference.
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5/5 (2)Total Time 5 hrs 10 minsCategory Appetizer, Main CourseCalories 50 per serving
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