I love the flavor combination in this recipe. Adding honey mustard to the rice takes this dish to another level! You don't have to grill the pineapple to save yourself from a dirty pan.
- Kimberly
Ingredients
- 2 chicken breasts, chopped into bite-size pieces
- Pineapple rings (grilled on non-stick pan) or chunks
- Red and yellow pepper (or approx. 1 cup of frozen peppers)
- 1 medium onion, sliced in strips
- Zucchini spirals (available frozen), optional
- 1/4 cup teriyaki sauce
- 1 Tbs garlic, minced (approx. 4 cloves)
- 1 Tbs ginger, minced (approx. 1 inch of fresh ginger root)
- Prepared rice pilaf (Rice-a-Roni for best results)
- 1/4 cup honey mustard
For Marinade:
- 1/4 cup teriyaki sauce
- 2 Tbs pineapple juice
- 1 Tbs garlic, minced
- 1 Tbs ginger, minced
Preparation
Marinate chicken in teriyaki sauce, pinapple juice from container, and minced garlic & ginger. The longer you marinate the chicken, the better (4 hours or overnight for best results).
Cut all veggies the same size so they cook evenly. In a wok or skillet, sauté all the veggie together until limp. Salt & Pepper food along the way. While veggies are cooking, prepare Rice-a-Roni.
When veggies are limp, add chicken to the pan and brown. Add marinade and continue to cook until chicken is done (about 5-7 minutes) and sauce has thickened. Add a dab of butter if sauce isn’t thickening. Then, add pineapple chunks and stir to combine with sauce.
Mix honey mustard into prepared rice. Spoon vegetables over rice in bowl. Yields approximately 3 hefty bowls.