Thursday, January 7, 2010

Pineapple Teriyaki Chicken

I found a bottle of Soy Vey Island Teriyaki at Fresh and Easy recently and decided to pick it up in place of my usual Soy Vey Veri Veri Teriyaki sauce, which I use for Soyaki Chicken.

The husband loves everything pineapple and I knew this would make a great foundation for pineapple chicken. Add some crushed pineapple to the sauce, then add a few pineapple rings to the chicken at the end of cooking, and you have a quick, easy, weeknight dinner. Turn your rice cooker on 15 minutes or so before cooking the chicken and it's a complete meal!

Pineapple Teriyaki Chicken
Source: me
Printable Recipe

2 chicken breasts
1/4-1/2 cup pineapple teriyaki sauce (regular teriyaki sauce will work too)
2 pineapple rings, plus one ring, diced OR 2 pineapple rings and 1 tablespoon crushed pineapple

Pre-heat the oven to 375 degrees.

Spray a small casserole dish or pie pan with non-stick spray. Place the chicken breasts in the pan. Pierce the chicken breasts with a fork in a few places, to better absorb the sauce.

If you're using crushed pineapple, mix it with the teriyaki sauce. If you are using whole pineapple rings, mix the diced pineapple with the teriyaki sauce. Pour the sauce over the chicken breasts.

Bake uncovered for 25-30 minutes. Lay one pineapple slice over each chicken breast during the last 10 minutes of cooking.

Plate the chicken, spooning sauce over the top of each breast, and serve with brown rice (spoon some of the teriyaki chicken juices over the rice for extra flavor).

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