Pineapple Teriyaki Chicken
Cook Pineapple Teriyaki Chicken on a flat top grill, in a cast iron pan or a wok.
Servings: 4
Equipment
Ingredients
- 4 boneless skinless chicken breasts
- 2 carrots peeled and diced
- 1 medium onions sliced
- 1 tablespoon canola oil for the pan
- Cooked white or brown rice for serving
Marinade
- 6 ounces pineapple juice
- ¼ cup vegetable oil
- ¼ cup teriyaki sauce
- 3 tablespoons brown sugar
- ½ teaspoon ground black pepper
Instructions
- Label the outside of the zipper bag.
- Place the chicken in a gallon-size zip-lock bag. Add pineapple juice, vegetable oil, teriyaki sauce, brown sugar, and pepper to the bag.4 boneless skinless chicken breasts, 6 ounces pineapple juice, ¼ cup vegetable oil, ¼ cup teriyaki sauce, 3 tablespoons brown sugar, ½ teaspoon ground black pepper
- Secure the bag and gently massage the marinade into the chicken.
- Freeze until ready to cook, or marinate 6 hours to overnight.
- When ready to cook: Remove chicken from marinade and discard marinade.
- Using a sharp knife, cut chicken into bite sized pieces.
- Heat the flat top grill, cast iron skillet or wok on high. Add a canola oil and heat.1 tablespoon canola oil for the pan
- Add the onions and carrots and cook, tossing frequently until almost tender and caramelized.2 carrots, 1 medium onions
- Before the vegetables are completely soft, add the cut up chicken. Cook over high heat, tossing frequently until caramelized and cooked through, about 8 - 10 minutes if the heat is high enough.
- Remove to a platter and serve over rice.Cooked white or brown rice for serving
