Pineapple Chicken Teriyaki Recipe by SherryRandall: The Leftover Chronicles
Cooking Instructions 1 Combine first 6 ingredients in a zip top bag. Massage the bag well and stash in fridge for no less than 30 minutes. 2 Prep onion and pineapples and set aside. In a bowl, combine the reserved pineapple juice, teriyaki sauce, brown sugar and seasonings in a bowl and whisk. 3 Preheat oven to 350. Heat cooking oil in a large cast iron skillet on med/hi. Arrange chicken in a single layer and brown. Discard marinade. Once brown, add pineapples and onions and whisk sauce once more and pour over it all and stir. Place skillet, uncovered, in oven. Bake for about 30 minutes until thick and bubbly. Serve with white rice. I garnish with green onions and toasted sesame seeds but was out lol 1 Combine first 6 ingredients in a zip top bag. Massage the bag well and stash in fridge for no less than 30 minutes. 1 Combine first 6 ingredients in a zip top bag. Massage the bag well and stash in fridge for no less than 30 minutes. 2 Prep onion and pineapples and set aside. In a bowl, combine the reserved pineapple juice, teriyaki sauce, brown sugar and seasonings in a bowl and whisk. 2 Prep onion and pineapples and set aside. In a bowl, combine the reserved pineapple juice, teriyaki sauce, brown sugar and seasonings in a bowl and whisk. 3 Preheat oven to 350. Heat cooking oil in a large cast iron skillet on med/hi. Arrange chicken in a single layer and brown. Discard marinade. Once brown, add pineapples and onions and whisk sauce once more and pour over it all and stir. Place skillet, uncovered, in oven. Bake for about 30 minutes until thick and bubbly. Serve with white rice. I garnish with green onions and toasted sesame seeds but was out lol 3 Preheat oven to 350. Heat cooking oil in a large cast iron skillet on med/hi. Arrange chicken in a single layer and brown. Discard marinade. Once brown, add pineapples and onions and whisk sauce once more and pour over it all and stir. Place skillet, uncovered, in oven. Bake for about 30 minutes until thick and bubbly. Serve with white rice. I garnish with green onions and toasted sesame seeds but was out lol 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 Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Tuna and Fire Roasted Tomato Pasta Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Tuna and Fire Roasted Tomato Pasta Roohafza gulabi sharbat Wakame Rice Chocolate chip ice cream cookies Easy Stuffed Peppers Ham & Cheese Tortelloni Sweet and sour pork Garlic bread stick Rooh afza milk Broken Wheat Squares Cheezy corn Roohafza gulabi sharbat Wakame Rice Chocolate chip ice cream cookies Easy Stuffed Peppers Ham & Cheese Tortelloni Sweet and sour pork Garlic bread stick Rooh afza milk Broken Wheat Squares Cheezy corn