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Teriyaki chicken with caramelized pineapple
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Teriyaki chicken
This recipe is a different technique in making teriyaki chicken. This is how I usually make a white wine chicken at my house, but this time it was varied by using teriyaki sauce. The caramelized pineapple is a cinch and has such tremendous flavor. Really try to utilize buying fresh pineapple because it makes all the difference in the world.
INGREDIENTS:
For the chicken:
4 each chicken breasts, trimmed of fat and cut into thirds
To taste: kosher salt, black pepper, and Montreal chicken seasoning
½ yellow onion, small dice
1 each shallot, small dice
3 cloves garlic, peeled, whole
¾ cup Kikkoman teriyaki sauce
½ cup Kikkoman soy sauce
1 can Campbell’s chicken broth
4 Tbsp. butter, cut into pieces
For the pineapple:
1 whole fresh Dole pineapple, cut into rings***
4 Tbsp. butter, cut into pieces
Brown sugar
***A special pineapple cutter was used for this recipe that specifically cuts the pineapple into rings. If you don’t have such a utensil then feel free to cut out the core and cut spears or pieces. It will work the same.
PROCEDURE:
For the chicken:
1. Pre-heat an electric frying pan to 400 degrees Fahrenheit and add some vegetable oil to coat the bottom.
2. After the chicken has been cut into thirds, proceed by seasoning with the kosher salt, black pepper, and Montreal chicken seasoning.
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3. Once the oil has been heated through, add the onions and shallots and garlic to the pan.
4. Once these ingredients have caramelized remove them from the pan and place into a container.
5. At this point you should add the chicken to the pan. Sear on one side until golden brown and then turn over and caramelize on the other side.
6. Add the onion/shallot/garlic mixture back to the pan and stir to combine.
7. Proceed by adding the teriyaki sauce, soy sauce, and chicken broth. Fill the can of chicken broth ¾ of the way full with water and also add to the mixture.
8. Add the butter to the pan and stir to combine.
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9. Reduce the heat to medium low and cook for about 4 hours or until the chicken breasts are super tender.
For the pineapple:
1. Pre-heat a non-stick griddle to about 350 degrees Fahrenheit or heat a sauté pan to medium high heat.
2. Add the butter and let it melt. Place the pineapple slices on the griddle. Place a sprinkling of brown sugar on each pineapple slice. Continue to cook on one side until completely caramelized.
3. Flip over and sprinkle the other side with brown sugar. Flip over one more time to make sure that the brown sugar caramelizes.
4. Remove from heat.
To serve:
1. Serve the teriyaki chicken over rice or rice pilaf.
2. Serve the caramelized pineapple on the side as a side dish or directly on top of the chicken if desired.
BON APPETIT!!! ENJOY!!!
VARIATIONS:
*The protein in this recipe can easily be replaced by cubed beef or even shrimp. Use a flat-iron steak, or look at your grocery store, sometimes the butcher block is kind enough to have already cubed steak pre-packaged at your convenience.
*You can also add your favorite vegetables towards the end of the cooking process here to make an easy stir-fry. Try adding frozen stir-fried vegetables or vegetables that pair well with Asian cuisine such as: shitake mushrooms, snow peas, sugar snap peas, carrots, red bell peppers, broccoli, or baby carrots.
*As mentioned in the beginning this is a variation of a recipe that I make with white wine. Follow all of the steps but instead of using the teriyaki sauce and soy sauce, use a Chablis or Chardonnay and add 1 whole stick of butter instead of 4 Tbsp. I also like to season it with garlic salt and parsley. This can be served over rice pilaf also or even garlic buttered egg noodles. Play around and get creative!!!
For more info: Any questions, comments, or concerns please feel free to contact me at pastrychef1@cox.net Thank you!!!
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