Time 25m Yield 4 servings. Number Of Ingredients 4 Steps:
Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 170°, basting frequently with some of the remaining marinade. , Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use). , Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.
Time 30m Number Of Ingredients 15 Steps:
Combine all sauce ingredients. Set half of the sauce aside and refrigerate. Combine chicken with remaining sauce. Marinate 4 hours or overnight if possible. Thicken Remaining Teriyaki Sauce: Place reserved sauce in a small saucepan and bring to a simmer. Combine cornstarch with 2 tablespoons water. Add cornstarch a little at a time to reach desired consistency, you may not use all of it.
Time 50m Yield 6 Number Of Ingredients 17 Steps:
Combine water, 1/4 cup plus 5 tablespoons soy sauce, molasses, ginger, and garlic in a saucepan and bring to a gentle boil, about 5 minutes. Combine water and cornstarch in a bowl; add to saucepan and stir until slightly thickened, about 3 minutes. Set sauce aside. Heat oil in a large wok or frying pan over medium heat until sizzling. Add garlic, red pepper flakes, and chicken. Cook until chicken is no longer pink inside, 5 to 7 minutes. Transfer to a bowl and set aside. Add frozen vegetables and water chestnuts to wok and cook until heated through, about 10 minutes. Add drained pineapple and prepared sauce; bring mixture to a simmer, about 5 minutes. Meanwhile, combine reserved pineapple juice and cornstarch in a small bowl. Add mixture to wok and stir until slightly thickened, about 1 minute. Remove from heat and quickly stir in sesame oil.
Time 40m Yield 8 Number Of Ingredients 12 Steps:
Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened.
Time 8h15m Yield 2 servings Number Of Ingredients 3 Steps:
Combine all ingredients in a sealable plastic bag. Poke holes in chicken so that the marinade can really sink in. Let it marinate overnight in the refrigerator. Grill over medium heat until juices run clear and chicken is cooked through.
Time 55m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees. Spray a 13x9x2 inch glass baking dish with nonstick cooking spray. Arrange chicken in dish and top each with a pineapple slice, onion and pepper slice. Drizzle the chicken with marinade. Bake 40 minutes until chicken is thoroughly cooked. Spoon pan juices over chicken once during baking process and again, just before serving.
Time 25m Yield 6 serving(s) Number Of Ingredients 3 Steps:
In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes. In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside. Remove chicken from bag, discarding used marinade. Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes. Grill pineapple slices, brushing with remaining marinade in bowl. Serve with a pineapple slice under and on top of each grilled breast.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Heat oven to 500°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, beat teriyaki sauce, honey and Sriracha sauce with whisk. Add chicken, pineapple, carrots and bell pepper; gently toss to coat. Arrange in single layer on sheet pan. Bake 14 to 16 minutes or until chicken is no longer pink in center (at least 165°F). Serve immediately, garnished with sesame seed and green onions.
