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Teriyaki Pineapple Chicken with Mixed Vegetables

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Teriyaki Pineapple Chicken with Mixed Vegetables
Another delicious one-pan wonder great for weeknight meal. Let the flavor of a Japanese classic permeate this simple Chicken dish. File this under "Hot Diggity Damn, Mo Fo!"
Teriyaki Pineapple Chicken with Mixed Vegetables
Another delicious one-pan wonder great for weeknight meal. Let the flavor of a Japanese classic permeate this simple Chicken dish. File this under "Hot Diggity Damn, Mo Fo!"
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
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Print Recipe
Ingredients
  • Marinade
  • 1/2 tsp dried ginger
  • 1/2 tsp garlic powder
  • 1/2 cup rice wine can substitute dry sherry
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 1 1/2 cup pineapple juice
  • 1 tbsp honey
  • 1 tsp sugar
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • Cooking
  • 1-2 tbsp sesame oil can substitute vegetable oil
  • 1/2 onion chopped into large pieces
  • 3 cloves garlic chopped
  • 3 Roma tomatoes cut in chunks
  • 2 Large potatoes cut into large pieces or wedges
  • 1/2 lb carrots sliced into sticks (can use baby carrots as well)
  • 1 lb brussels sprouts cut in half- can substitute broccoli if you want
Servings:
Ingredients
  • Marinade
  • 1/2 tsp dried ginger
  • 1/2 tsp garlic powder
  • 1/2 cup rice wine can substitute dry sherry
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 1 1/2 cup pineapple juice
  • 1 tbsp honey
  • 1 tsp sugar
  • 6 chicken thighs or drumsticks can use breasts if you don’t like dark meat
  • Cooking
  • 1-2 tbsp sesame oil can substitute vegetable oil
  • 1/2 onion chopped into large pieces
  • 3 cloves garlic chopped
  • 3 Roma tomatoes cut in chunks
  • 2 Large potatoes cut into large pieces or wedges
  • 1/2 lb carrots sliced into sticks (can use baby carrots as well)
  • 1 lb brussels sprouts cut in half- can substitute broccoli if you want
Servings:
Instructions
    Marinade
    1. In a bowl combine the marinade ingredients and mix thoroughly. Add the chicken and coat thoroughly with marinade for at least an hour. (Would be perfect to marinate the night before and have it ready after a long day of work).
    Cooking
    1. Preheat oven to 350 degrees.
    2. In a large, deep oven safe frying pan (big enough to hold chicken and vegetables or two oven safe pans if you need), sauté the onion and garlic in about 2 tbsp sesame oil over medium high heat for about 1 minute.
    3. Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
    4. Add the Tomatoes, potatoes, carrots and brussels sprouts and sauté for about a minute more.
    5. Add the marinade to pan and stir to incorporate.
    6. Let the liquid come to a simmer.
    7. Place in the oven for about 45 minutes (40 minutes for breasts)
    8. If using thighs and legs: Broil the chicken and vegetables for about 4-6 minutes to get them browned and crispy. Chicken may crisp sooner than vegetables, so be prepared to take out chicken first so it doesn't burnIf using breasts: Broil the chicken and vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the vegetables in the oven and broil for an additional 4-6 minutes to get them slightly browned.
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