Thursday, October 6, 2016

Pineapple Chicken Teriyaki Bento

I used a different recipe for teriyaki chicken - this one uses crushed pineapple, honey, shoyu, garlic, and ginger, and involved marinating the chicken pieces before oven baking. I'm not a fan of cooked pineapple in sauces but the kids liked it a lot. I guess because of the added sweetness in the flavor. Also packed in our LunchBots Quad: sweet cantaloupe, steamed Okinawan Sweet Potato, fresh corn, grape tomatoes, rice with furikake.

Pineapple Chicken Teriyaki Recipe 
(from Weelicious Cookbook adapted by Steamy Kitchen)


1 (8-ounce) can crushed pineapple
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)


1. To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.
2. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
3. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
4. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.


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