Teriyaki Chicken And Rice Served In A Pineapple Bowl Recipe 465
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
TERIYAKI CHICKEN AND RICE SERVED IN A PINEAPPLE BOWL RECIPE - (4.6/5)
Provided by á-25087
Number Of Ingredients 6
Steps:
- With a spoon, dig out center of pineapple to form a bowl. Cut up pieces to mix into rice. Dice chicken into bit sized pieces. Heat oil in large skillet over medium heat. Cook chicken until brown. Lower heat and add teriyaki sauce. Let simmer and cook until thickened. Turn off heat and let cool for 5 minutes before transferring to pineapple bowl. Mix pineapple pieces into the warm rice. Add chicken on one side and rice on the other side of pineapple bowl. Garnish with sesame seeds
TERIYAKI GRILLED CHICKEN AND VEGGIE RICE BOWLS
A flavor packed veggie rice bowl with teriyaki chicken.
Provided by Jaclyn
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
- Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.
- Brush both sides of chicken with 1 1/2 Tbsp of the olive oil and season pepper (you won't need salt since the teriyaki sauce is plenty salty). Preheat a grill over medium-high heat (to about 425 - 450°F/220-230°C).
- Brush grill grates lightly with oil then grill chicken until center registers 160 - 165°F/ 70-73°C degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.
- Heat remaining 2 Tbsp olive oil in a saute pan over medium-high heat. Add zucchini, broccoli and carrots and saute 4 - 5 minutes until crisp tender.
- Layer rice into 4 bowls then top each with 1/4 of the chicken and 1/4 of the veggies. Drizzle desired amount of teriyaki sauce over tops (you'll have extra left over - use it for chicken or salmon the next day), sprinkle with sesame seeds. Serve warm.
- Recipe source: Cooking Classy (teriyaki sauce adapted from my salmon recipe)
Nutrition Facts : Calories 465 kcal, Carbohydrate 38 g, Protein 40 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 1321 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
More about "teriyaki chicken and rice served in a pineapple bowl recipe 465"
CHICKEN TERIYAKI PINEAPPLE RICE BOWLS - 4 SONS 'R' US
From 4sonrus.com
3.2/5 Estimated Reading Time 4 mins
- Cut a ripe pineapple in half, lengthwise. Use a small pairing knife or a spoon to carefully hollow out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple bowls and leak-proof. Scoop out the excess pineapple and set it aside to use/eat later.
- In a large pan, heat the oil over high heat. Add in the prepared chicken. Cook the meat about two minutes, stirring regularly so that it browns on all sides. Next stir in the soy sauce, brown sugar, honey, ginger, and garlic until they're evenly incorporated. Bring the teriyaki sauce to a boil, then immediately turn down the heat and let the sauce simmer, stirring occasionally, until it's dark and nicely thickened and the chicken is cooked through. I'd say about 8 to 12 minutes of cook time. Remove the pan from the heat, and set aside.
- Use a spoon to scoop about 1-2 tbsp of expressed pineapple juice from the innards we set aside earlier. Add it to the cooked rice and stir to make sure it's spread throughout. Divide the rice in a half and add 1/2 to one side of each of the pineapple bowls. Divide the teriyaki chicken in half and add 1/2 to the other side of each pineapple bowl.
GRILLED PINEAPPLE TERIYAKI BOWLS - SO YUMMY
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Estimated Reading Time 1 min
- Marinate for 15 minutes - Marinate the chicken breasts with the Kikkoman® Teriyaki Marinade & Sauce while you prep the pineapple.
- Cut Pineapple for 5 minutes - Cut pineapple in half lengthwise, then brush with a little vegetable oil and sprinkle with chili powder.
- Grill Pineapple for 12-14 minutes - Grill the pineapple halves on a preheated grill set to medium heat for about 12-14 minutes undisturbed to get nice grill marks.
- Grill Chicken for 12 minutes - Grill the chicken until it is fully cooked, about 12 minutes. Remove from grill and allow to rest for about 6 minutes, then dice into 1” pieces.
ONE PAN PINEAPPLE TERIYAKI CHICKEN - EAT YOURSELF SKINNY
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Estimated Reading Time 3 mins
- In a large skillet over medium heat, drizzle olive oil and add chicken. Season with salt and pepper and sauté until lightly browned, about 4 to 5 minutes. Add the garlic and sauté for about 30 seconds, mixing it with the chicken.
- Add broccoli, bell pepper and pineapple, and cook an additional 5 minutes, until veggies are tender and chicken is cooked through.
- In a small bowl, whisk together soy sauce, pineapple juice, sesame oil, honey and ginger. Add the sauce to the pan and bring to a simmer.
BEST CHICKEN TERIYAKI PINEAPPLE BOWLS RECIPE - HOW TO …
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- Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across.
EASY TERIYAKI CHICKEN BOWLS RECIPE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Estimated Reading Time 8 mins
- Teriyaki Chicken: Brush grill where you will be cooking chicken and pineapple with some olive oil. Preheat grill to medium heat. Season chicken with salt and pepper and grill for 5-7 minutes per side, or until completely cooked through.
- Remove chicken from the grill and let rest 5 minutes before slicing. Add to a large bowl and toss with warmed teriyaki sauce.
- Vegetables and Pineapple: Add 1 tablespoon olive oil and some freshly cracked salt and pepper to a large freezer bag with the bell peppers and zucchini. Toss to coat.
- Working in batches, grill vegetables and pineapple at medium high heat until tender and lightly charred all over, about 6-8 minutes for the pineapple, or until caramelized, 8 minutes for the zucchini and 6 minutes for the red bell peppers, flipping everything once during cooking. Once cool enough to handle, slice red bell peppers into strips.
QUICK TERIYAKI CHICKEN RICE BOWLS RECIPE - CRUNCHY …
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PINEAPPLE CHICKEN TERIYAKI • STEAMY KITCHEN RECIPES …
From steamykitchen.com
- To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.
- When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
- While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
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CHICKEN TERIYAKI RICE BOWL RECIPE BY ARCHANA'S KITCHEN
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TERIYAKI PINEAPPLE CHICKEN RICE BOWL – KINDER'S BBQ
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PINEAPPLE-TERIYAKI CHICKEN BOWL WITH VEGGIES - DAD …
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Estimated Reading Time 4 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.
CHICKEN TERIYAKI PINEAPPLE BOWLS - KIRBIE'S CRAVINGS
From kirbiecravings.com
Estimated Reading Time 3 mins
- Slice pineapples in half, lengthwise, to create pineapple bowls. Carve out pineapple flesh from shells by running a sharp knife around the edge of the shell, leaving enough room to keep the shell intact. Make a few more cuts into the middle of the flesh, so that you can scoop out large chunks of pineapple flesh.
- Reserve 6 tbsp pineapple juice and 2 cups of pineapple flesh and cut into small bite-sized cubes. You can save any remaining pineapple for another recipe.
- Add oil to a large skillet and bring to medium high heat. Add in chicken and cook until chicken is heated through and golden brown.
PINEAPPLE TERIYAKI CHICKEN AND RICE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Estimated Reading Time 8 mins
- Whisk together Teriyaki Sauce ingredients in a small bowl. Add 1/3 cup of this sauce plus 1 tablespoon olive oil and chicken to a freezer bag/shallow dish and marinate 1 hour up to overnight. Refrigerate remaining Teriyaki Sauce separately.
- When ready to cook, strain pineapple juice from crushed pineapple and add water to strained juice to equal 3 1/2 cups liquid (“Pineapple Water”). Set aside.
- Stir reserved Teriyaki Sauce and add to large skillet (nonstick works best). Bring to a boil then reduce to a simmer until slightly thickened, stirring constantly (glaze will continue to thicken upon standing). Remove Teriyaki Glaze to same bowl it was refrigerated in.
- Wipe skillet (doesn’t have to be thorough) and heat 1 tablespoon olive oil over high heat. Let excess marinade drip off chicken and add to skillet. Cook over medium high heat for 5 minutes on each side (3 minutes on each side for thighs) or until nicely browned (will not be all the way cooked through) and remove to a plate.
PINEAPPLE CHICKEN TERIYAKI BUDDHA BOWL RECIPE • …
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Estimated Reading Time 5 mins
- In a mason jar, add all of the sauce ingredients. Cover with lid securely, and shake. Pour half the teriyaki sauce in a large bowl and reserve the other half. Add the sliced chicken breasts and the cornstarch to the bowl, and stir to coat. Refrigerate for 30 minutes or up to overnight.
- For the vegetables, you can eat them raw or just saute lightly. Steam the broccoli in a covered large saute pan with a 1/4 cup water for 2 minutes, until the broccoli is bright green. Push the broccoli to the outer edge of the pan. In the middle of pan, add in 1 tbsp cooking oil, minced garlic, and red chili flakes. Cook for a few seconds. Add in the julienned carrots. Give everything a good toss. Cook for 2 minutes, until carrots softened and broccoli tender. Season with salt - or pour in just a little bit of the Pineapple Teriyaki sauce to mix in.
- Let's cook the chicken: Heat the large saute pan over high heat. Add in the remaining 1 tbsp cooking oil. When hot, add in the chicken and cook for 5 minutes, or until the chicken is cooked through.
SHEET PAN TERIYAKI CHICKEN AND PINEAPPLE FRIED RICE ...
From lecremedelacrumb.com
Estimated Reading Time 6 mins
- Preheat oven to 400 degrees. Cut a 16-inch piece of Reynolds Wrap Non-Stick Aluminum Foil and place it crosswise on a full-size baking sheet. Fold the edges up and pinch the corners to create "walls".
- Arrange chicken in a single layer on the foil. Pour half of the teriyaki sauce over the chicken, being sure to cover the chicken completely by spooning the sauce back over the chicken (you just don't want any dry spots). Cook in preheated oven for 15 minutes.
- In a medium bowl stir together rice, pineapple, oils, ginger, garlic, onions, veggies, and ham. After chicken has cooked for 15 minutes, remove sheet pan from oven, transfer rice to the unused half of the pan, and return to oven for 10 minutes or until chicken is cooked through.
- Pour remaining teriyaki sauce over chicken, garnish everything with green onions and sesame seeds if desired and serve.
BEST CHICKEN TERIYAKI PINEAPPLE BOWLS RECIPE - HOW TO …
From delish.com
Estimated Reading Time 2 mins
- Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across.
- Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
- Season chicken all over with salt. In a large frying pan over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes.
- Make slurry: Whisk together cornflour and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.
- Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and spring onions, if using.
CHICKEN TERIYAKI PINEAPPLE BOWLS - COOK N' SHARE
From cooknshare.com
- Cut the pineapple in half and slice about 1 inch all around from the outside edge. You want to form a rectangle about 1 inch from the outside edge and slice about an inch from the bottom of the pineapple. Make slices diagonally through the rectangle on one side and do the same along the other side. Scoop out the flesh and place it in a bowl.
- To make the sauce, pour the soy sauce into a measuring cup. Then add in the brown sugar, garlic, pineapple juice, ginger, sesame oil, and pepper. Stir until well combined.
- Add the oil to the pan over medium high heat and place the chicken in. Season the chicken with salt and pepper and cook on each side for about three or four minutes until nicely browned.
- Pour the sauce over the chicken and bring it to a simmer. Mix the water and cornstarch together and pour it into the sauce. Stir until the sauce thickens.
TERIYAKI CHICKEN PINEAPPLE BOWLS - YUMMY ADDICTION
From yummyaddiction.com
- Cut the pineapple in half lengthwise and carve out both sides. Transfer the flesh from one side to a bowl (we will need it later), while setting aside the other one to eat later. If using canned pineapple chunks, you will need about 2 cups.
- In a large bowl, combine the soy sauce, orange juice, honey, ginger, and sesame oil. Stir well. Add the chicken and toss to coat. Let sit for 20 minutes.
- In a large skillet, heat the olive oil. Remove the chicken from the marinade with a slotted spoon and add to the skillet (reserve the marinade). Cook until cooked through (for about 5 minutes).
- Remove the skillet from heat and transfer the chicken to a bowl. Add the reserved marinade to the same skillet. Add the butter and the pineapple flesh. Stirring constantly, bring to a boil. Reduce the heat and stir in the cornstarch mixed with water. Keep stirring until the sauce has thickened. Bring back the cooked chicken and stir once more to combine.
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