Grilled Teriyaki Ginger Chicken With Pineapples Recipes

TERIYAKI AND PINEAPPLE CHICKEN

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.

TERIYAKI CHICKEN WITH GRILLED PINEAPPLE

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.

GRILLED PINEAPPLE APPETIZER WITH TERIYAKI GINGER CHICKEN MEATBALLS

Steps:

• Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).
• Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs.
• Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
• Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.

GRILLED TERIYAKI CHICKEN OR TOFU WITH FRESH GRILLED PINEAPPLE

Steps:

• In a small bowl, whisk together the vegetable oil, soy sauce, brown sugar, garlic, ginger, and sherry.
• Prep the chicken
• Cut off any fat and place in a large Ziploc bag. With a rolling pin, pound chicken to 1/2 inch thickness. Pour in the marinade (or half the marinade if doing 1/2 chicken and 1/2 tofu) and place the bag of chicken in the fridge. Let the chicken marinate for 6 - 8 hours, turning once or twice if you can.
• Prep the tofu
• Press the block of tofu to help get some of the moisture out. The best way to do this, I've found, is to line a plate with five or six paper towels, put the block of tofu on there, add another paper towel or two on top, and top with about four dinner plates. Let the dinner plates weigh down the tofu, pressing out the extra moisture, for 10-15 minutes. But watch your plates! Sometimes the tofu sinks down on one side and your plates are in danger of tumbling. Now lay the tofu slab on its back and slice into 5 - 6 slices about 3/4 inches wide (or 2 - 3 slices if using 1/2 chicken and 1/2 tofu). Lay tofu in a shallow bowl or pan and pour the marinade on the top. Unless you like your food salty (I admittedly do), I'd suggest marinating tofu for no more than a couple hours.
• Cook it up
• Heat your grill to about 350-375 degrees, pull your chicken and/or tofu out of the fridge, and plop it on the grill. Turning often (be very careful with the tofu), grill for about 15 minutes or until the chicken is no longer pink inside and the tofu is just getting crisp around the edges and has dark grill lines.
• Grill the pineapple slices for about 2-3 minutes on each side and serve along side the chicken and/or tofu.

PINEAPPLE TERIYAKI GRILLED CHICKEN RECIPE

Steps:

• In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the fridge for at least 2 hours (I like mine to marinate for about 8 hours).
• Heat grill to medium-high. Place chicken on grill until just cooked through (about 5-7 minutes per side).
• Place pineapple slices on grill and cook until grill marks appear (just a minute or two per side).
• Remove chicken and pineapple from grill and place one slice of pineapple on each chicken breast. Sprinkle green onions on top.

GRILLED CHICKEN BREAST AND PINEAPPLE

Steps:

• Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

TERIYAKI GRILLED CHICKEN WITH PINEAPPLE-BASIL SALSA

Steps:

• Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.