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Pineapple Teriyaki Chicken 

Sometimes, there’s nothing better than some really good Asian food.

For some, it’s comfort food, like local Chinese food with fried rice and those heavy, but absurdly delicious, egg rolls.

It is for me, but only when I make it. I don’t think that’s self-inflating, however, I just happen to enjoy mine more than having it from a restaurant because I can control what’s in it, and leave the shit out that I don’t want. Like the nasty shit.

Now, I do love sushi, sashimi, dumplings and tuna tataki, from several awesome restaurants – that’s different. This dish is what I would consider something one would order from a restaurant that would typically be full of heavy shit that I can’t stand.

I made this using Moore’s Teriyaki Sauce and the stuff is so flavorful, it doesn’t need a whole lot added to it. There’s a Mexican grocery store near me, and I absolutely adore it. They have the biggest selection of fresh produce that’s vibrant and HUGE. The best part about this place is the prices – everything is priced so much less than other grocery stores. I buy a lot of food, so that shit is important. VERY important.

My idea started with a fresh pineapple. That’s how it usually begins; one simple thing that ends up being something that catapults something in the back of my mind.

Then…Magic happens.

Almost every time I get an idea, it works. Not every single time, mind you.

I’ve had my share of fuckups, and will continue to do so. It’s just part of it.

I cut the “meat” out of the pineapple, and sauteed it with butter. The heat brings out the juices from the pineapple, and caramelizes it. Then, I added chicken and it all came together beautifully.

I served it with white rice inside the cored pineapple.

You definitely don’t have to, however. Serve it on a plate, in a bowl, whatever makes you happy.

Here’s your printable  –

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Yield: 4

Pineapple Teriyaki Chicken

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Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1" pieces
• 1 tbsp. soy sauce
• 1 cup Moore's Teriyaki Marinade
• 1/3 cup pineapple juice (see notes below)
• 2 whole pineapples, sliced in half and centers scooped out (reserve the scooped out pineapple) and place all of it in fridge
• 1/2 stick butter
• White rice, cooked according to package directions
• White sesame seeds
• Fresh Italian flat leaf parsley

Instructions

Combine chicken with soy sauce through pineapple juice in a bowl; cover and refrigerate for an hour.
Remove chicken from fridge; reserve marinade. Wrap chicken in aluminum foil; sealing tightly.
Grill chicken until fully cooked throughout.
While chicken is grilling, place pineapple chunks and butter in a sauce pan; saute, stirring until fragrant, add reserved marinade and bring to a slow boil, cover and reduce heat to low for 5 minutes; remove.
Serve chicken by placing rice in pineapple half, chicken, pan sauce, and top with sesame seeds and parsley.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 499Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 127mgSodium: 3157mgCarbohydrates: 38gFiber: 2gSugar: 20gProtein: 43g

The provided nutrition calculated may not always be accurate.

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