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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, December 3, 2012

Pineapple Chicken Teriyaki

Catherine of Weelicious and I go waaaay back. We met 4 years ago. For food bloggers, that’s a long time! I don’t even remember how we met, but I do remember a little rendezvous in NYC in a hotel lobby that involved cocktails. Well, I’m happy to say that Catherine and I haven’t veered too far away from that initial meeting. We are lucky enough to see each other several times a year, always with a little drinky-drink in hand. She’s fun, makes me belly-laugh so loud the walls vibrate and this girl is ah-ma-zing on camera.

Chicken Teriyaki Recipe

Catherine’s new book, Weelicious, just launched. It’s a must-have for parents asking, “how do I get my kids to like (insert food name)?” The book is all about “One Family. One Meal.” with recipes that appeal to babies, little kids, big kids and parents too.

My favorite sentence in the book, “You’re not a short-order cook: how to not be a slave to your kids in the kitchen.”

From her gorgeous book, I chose to make “Chicken Teriyak-wee” a.k.a. Pineapple Chicken Teriyaki, which is a light, healthier version of the standard Japanese chicken teriyaki. Catherine’s recipe uses either fresh or canned pineapple as the main sweetener in the recipe, and it adds such a bright zing to the dish!

Chicken Teriyaki Recipe

The chicken breast is marinated in crushed pineapple, soy sauce, honey, garlic and ginger. A portion of that sauce is set aside and heated up to pour over the chicken after it’s done cooking. You can cook the chicken breast by grilling or broiling, both methods using little to no cooking oil. So, yay – it’s healthy too.

Chicken Teriyaki Recipe

 

Pineapple Chicken Teriyaki Recipe Video

 

Chicken Teriyaki Recipe

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Chicken Teriyaki Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
chicken-teriyaki-featured-9965

From Catherine McCord's Weelicious Cookbook.

Ingredients:

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)

Directions:

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.

3. 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.

4. 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.

5. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.

TIP: Keeping the chicken in the marinade overnight will make it even tastier.

TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.



25 Responses to “Pineapple Chicken Teriyaki”

  1. Yum! This dish looks so refreshing, I totally feel like I’m in paradise just seeing at this picture. I have her book and her recipes are so great!

  2. Just discovered your site and I love it! (Your tips on using the Lowel EGO Lights are awesomely helpful.) I’m looking for recipes to use for my freezer-exchange club, and I think this will be perfect. Two friends and I each make four dinners’-worth of two meals each month, keep two for our own freezers, and give one each to the other two participants. This way, we each get four dinners a month that we don’t have to cook (and have four meals frozen that we did make ourselves)! It’s SO awesome; especially if your friends are good cooks.)

  3. Winnie — 12/4/12 @ 9:24 am

    This looks so delicious! I am always looking for recipes like this that have no tomato as my hubby can’t have it. I can’t wait to try this!

    • SteamyKitchen — 12/5/12 @ 10:10 am

      My husband can’t have tomato either — but not because of allergy or anything legit like that…..he just doesn’t like tomatoes! :-(

  4. Tina — 12/5/12 @ 8:37 am

    This looks fabulous! In addition to chicken,I think this would make a great marinade for a pork tenderloin!

  5. Fantastic, flavorful, sweet and savory–awesome!

  6. Chris — 12/6/12 @ 3:04 pm

    You? Laughing and cutting up? nah, can’t imagine it ;)

    I like the agave option, I’ve been using that stuff a LOT this year. The maple agave goes particularly well with pork.

  7. Carlen — 12/9/12 @ 1:52 am

    I love the fresh flavours in this recipe. I’m heading into the kitchen to make this now for my two teenagers and I for dinner. Jaden your blog is fantastic!

  8. Laura — 12/9/12 @ 7:21 pm

    I am about to try this recipe for my chanukah party. It sounds great! I want to add some sesame seeds while broiling the chicken.

  9. Monna — 12/9/12 @ 11:06 pm

    Do you think this could work with fish instead of chicken? Any suggestions for type?

  10. kei — 12/10/12 @ 7:13 pm

    this looks lovely and I am sure it was tasty,
    You got me inspired, and now I am thinking of cooking teriyaki chicken with persimon…it is seasonal here in UK!

  11. Kim in MD — 12/20/12 @ 10:52 am

    This looks delicious, Jaden!

  12. Piyali — 12/30/12 @ 5:13 am

    The recipe was delicious, so easy to cook. Thank you.

  13. Jacs — 1/22/13 @ 3:26 am

    I made ths for dinner tonight, it was amazingly good. I used premium dark soy sauce instead of low sodium because I didn’t have any and used tenderloins instead of breast because I purchased a few pounds of tenderloin last week which I hadn’t used yet. I served it with brown rice and some cucumber and tomato on the side. The nuttiness of brown rice compliments this dish really well

  14. Mr I See — 1/25/13 @ 6:18 pm

    Very Jerry Good

  15. Bad Cook — 4/19/13 @ 5:26 pm

    This is probably a dumb question, but do I use the juice from the canned pinnapple as well or just the chunks of pinapple?

  16. Pingback: Pineapple Chicken Teriyaki | Simply Norma

  17. Sisilla — 6/3/13 @ 11:26 pm

    I made this, as it sounded like it would be great. The marinade itself tasted wonderful, but if you use FRESH pineapple, you SHOULD NOT marinate the chicken for anything more than 30 minutes, if at all. The pineapple acid can break down the meat rather quickly and lead to mushy chicken after it’s cooked. Apparently, from reading on other sites, canned pineapple enzymes are not as strong. Just wanted to warn anyone else who might use fresh pineapple and marinate overnight as I did, to save them the trouble of having to throw out 2 pounds of chicken and make sandwiches for dinner instead! Otherwise, this IS a very nice marinade

    • Tsk Tsk — 12/10/13 @ 7:36 pm

      If you threw out 2 pounds of chicken because it was “mushy” your a fool.

      you could have boiled then shredded the chicken for chicken tacos and a number of different things.

  18. Pingback: Pineapple Chicken Teriyaki | Simply Norma

  19. Gina — 1/20/14 @ 5:15 pm

    I wish you would have listed the calories for this recipe.

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