Pineapple Teriyaki Chicken Recipe by Christina
Pineapple Teriyaki Chicken Cooking Instructions 1 For the sauce, in a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, sriracha and sesame oil. Set aside. In a small bowl, whisk together the cornstarch and water to form a slurry. Set aside. 2 Heat the oil in a large skillet over med-high heat. Once hot, add the chicken breast chunks to the skillet and season them with salt and pepper. 3 Cook until they are completely cooked throughout, about 5-7 minutes. 4 Pour the sauce over the chicken in the skillet and allow it to come to a simmer. Then stir in the cornstarch slurry. Simmer, stirring, for 2-4 minutes, until the sauce has thickened enough to coat the back of a spoon. 5 Remove from heat and serve, garnished with sesame seeds and scallions, if you'd like. 1 For the sauce, in a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, sriracha and sesame oil. Set aside. In a small bowl, whisk together the cornstarch and water to form a slurry. Set aside. 1 For the sauce, in a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, sriracha and sesame oil. Set aside. In a small bowl, whisk together the cornstarch and water to form a slurry. Set aside. 2 Heat the oil in a large skillet over med-high heat. Once hot, add the chicken breast chunks to the skillet and season them with salt and pepper. 2 Heat the oil in a large skillet over med-high heat. Once hot, add the chicken breast chunks to the skillet and season them with salt and pepper. 3 Cook until they are completely cooked throughout, about 5-7 minutes. 3 Cook until they are completely cooked throughout, about 5-7 minutes. 4 Pour the sauce over the chicken in the skillet and allow it to come to a simmer. Then stir in the cornstarch slurry. Simmer, stirring, for 2-4 minutes, until the sauce has thickened enough to coat the back of a spoon. 4 Pour the sauce over the chicken in the skillet and allow it to come to a simmer. Then stir in the cornstarch slurry. Simmer, stirring, for 2-4 minutes, until the sauce has thickened enough to coat the back of a spoon. 5 Remove from heat and serve, garnished with sesame seeds and scallions, if you'd like. 5 Remove from heat and serve, garnished with sesame seeds and scallions, if you'd like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Super Easy & Inexpensive (Spaghetti) Vegetable Chow Mein Arabic pita breads Easy Homemade Chicken Teriyaki (Gluten free) Strawberry Cheesecake Muffins Angel Hair Spaghetti With Vegetables & Ham Super Easy & Inexpensive (Spaghetti) Vegetable Chow Mein Arabic pita breads Easy Homemade Chicken Teriyaki (Gluten free) Strawberry Cheesecake Muffins Angel Hair Spaghetti With Vegetables & Ham Beans and plantain Ganished fish sauce Easy Homemade Chicken Teriyaki (Gluten free) Light fried steak with peppercorn sauce kale, mushrooms and chip Crab artichoke & spinach rollatini Mozzarella cheese salad with blood orange Low Calorie Chicken Cordon Bleu Miso Dashi Soup Sauvignon Cocoa Scain's grilled shrimp with a kick Beans and plantain Ganished fish sauce Easy Homemade Chicken Teriyaki (Gluten free) Light fried steak with peppercorn sauce kale, mushrooms and chip Crab artichoke & spinach rollatini Mozzarella cheese salad with blood orange Low Calorie Chicken Cordon Bleu Miso Dashi Soup Sauvignon Cocoa Scain's grilled shrimp with a kick