Pineapple Teriyaki Chicken Recipes

Steps:

• Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through.

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.

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.

Steps:

• Reserves 1/4 cup marinade.
• Combine reserved juice, 1/2 cup marinade and mustard.
• Pour into sealable plastic bag and add chicken and vegetables.
• Marinade in refrigerator 30 minutes.
• Remove chicken and veggies from bag and discard marinade.
• Thread all ingredients onto skewers.
• Grill or broil 10 minutes, turning and brushing with reserved marinade or until chicken is no longer pink.
• Discard remaining marinade.

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
• Pour pineapple juice in the roaster and cover tightly with foil.
• Place roaster in the oven and cook for 30 minutes.
• Chop the parsley.
• In a small sauce pan, stir all of the sauce ingredients together over medium heat.
• Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
• Check chicken for doneness with a meat thermometer.
• Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
• Brush sauce generously on the chicken. Return pan to oven.
• Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
• Remove the roaster from the oven. Serve with desired sides.