Wednesday, May 27, 2015

Teriyaki Chicken with Pineapple Rice

I made this for dinner tonight and it was a hit with every single member of my family. Tyler was excited he even had some leftover for lunch tomorrow. This is definitely a keeper! I found the recipe here.



Teriyaki Chicken with Pineapple Rice
INGREDIENTS:
2 cups white rice
2 cups canned pineapple chunks, undrained (must be juice, not syrup)
2/3 cup chopped chives
6 tablespoons butter
12 tablespoons frozen lemonade concentrate, thawed
6 tablespoons soy sauce
2 tablespoon brown sugar
8 boneless, skinless chicken thighs

HOW TO PREPARE:
In a rice cooker, pour in 2 cups white rice. Use the pineapple juice from the can as part of the water you put in the rice cooker. Cook rice in rice cooker. When the rice is done cooking, stir in pineapple chunks, chives, and butter. Close the lid and keep it on warm.

In an electric skillet, whisk next 3 ingredients. Add chicken, cover and cook over medium, 8 minutes. Uncover, turn chicken and cook over medium-low, basting, until sauce thickens and chicken is firm and cooked through, about 7 minutes. Serve with rice. Print Friendly and PDF Pin It

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