PINEAPPLE TERIYAKI YAKISOBA NOODLES
This meatless pineapple teriyaki yakisoba noodles recipe is a delicious vegetarian meal that is easy to make and uses minimal ingredients too. A sweet and sour noodles dish packed with flavor and ready in minutes, what else can be better?
Provided by NicoleDurham
Categories dinner Main Course
Time 30m
Number Of Ingredients 9
Steps:
- In a small bowl combine teriyaki sauce, soy sauce, garlic, and pineapple juice, set aside.
- In a large pan over medium high heat, cook the olive oil until simmering.
- Add the green bell pepper and red onion to the pan. Cook and stir for 5-10 minutes until both are softened to your preference.
- Add in the liquid sauce mixture and the pineapple chunks. Cook another minute to warm through.
- Stir in the yakisoba noodles and cook for about 3-5 minutes until warmed and coated in sauce.
- Serve warm.
Nutrition Facts : ServingSize 2 scoops, Calories 51 kcal, Carbohydrate 11.6 g, Protein 1.5 g, Fat 0.1 g, Sodium 321.7 mg, Fiber 0.9 g, Sugar 9.9 g
PINEAPPLE TERIYAKI NOODLES
Bean thread noodles are also known as cellophane noodles and can be purchased at an Asian market or in the Asian section of your major grocery chain. If you prefer a spicy noodle then add in some dryed chili flakes when sauteed the garlic, also towards the end of cooking toss in some roasted peanuts too! You can double this recipe. Plan ahead the cellophane noodles have to steep in water for about 30-35 minutes before using them.
Provided by Kittencalrecipezazz
Categories Asian
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Fill a pot with very hot water; add in the noodles and let steep for about 30-35 minutes.
- Meanwhile in a small bowl whisk/combine cornstarch with pineapple juice.
- In a small skillet, heat oil and saute the garlic for about 1 minute.
- Add in the pineapple/cornstarch mixture and soy sauce; cook on low heat stirring for 1-2 minutes until thickened.
- Drain the noodles under a colinder, then using a scizzors cut the noodles into about 3-inch lenghs.
- In a large skillet add in the red bell and 2 tablespoons water (can use oil in place of water); cook until crisp-tender (about 1-2 minutes).
- Add in the noodles with the sauce and toss to combine.
- Cook over medium heat until heated through and the noddles are transparent and soft.
- Season with salt and pepper.
Nutrition Facts : Calories 244.6, Fat 4.8, SaturatedFat 0.6, Sodium 1792, Carbohydrate 47.2, Fiber 1.5, Sugar 11.8, Protein 4.4
PINEAPPLE TERIYAKI SAUCE
Provided by Food Network
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, combine all ingredients, except the cornstarch mixture and pineapple, and whisk to blend. Bring the mixture to a boil and stir in the cornstarch slurry to thicken. Fold in chopped pineapple.
TERIYAKI PINEAPPLE DRUMSTICKS
We have a large family and throw big parties, so I look for ways to free my husband from the grill. Roasted drumsticks keep everyone happy. -Erica Allen, Tuckerton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Mix the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan., Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp., Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with drumsticks.
Nutrition Facts : Calories 360 calories, Fat 22g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 540mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 29g protein.
TERIYAKI PINEAPPLE SHRIMP WITH BELL PEPPER NOODLES
This teriyaki sauce recipe is perfect for this dish, because the sweetness of the honey brings out the flavors in the pineapple and makes each bite satisfyingly sweet and savory. A drizzle of sesame oil goes a long way, and alongside the coconut oil, the pineapple and shrimp go together like peanut butter and jelly.
Provided by Ali Maffucci
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the teriyaki sauce: Stir together the soy sauce, honey, sesame oil and 1/2 cup water in a small saucepan over medium-high heat. Bring to a strong simmer and stir in the garlic and ginger.
- Meanwhile, whisk together the arrowroot powder and 1/4 cup water in a small bowl until the powder is dissolved, making a slurry. Stir the arrowroot slurry into the soy sauce mixture. Stir until the teriyaki sauce is thickened, about 3 to 5 minutes, then remove from the heat.
- For the pineapple shrimp and bell pepper noodles: Trim the tops off the bell peppers and remove the stem, flesh and seeds. Spiralize the bell peppers. Trim the peppers into medium-length noodles with kitchen shears. Thinly slice the remaining tops and bottoms of the bell pepper.
- Heat the olive oil in a large, wide skillet over medium-high heat. Once the oil is shimmering, add the bell peppers and season with salt and pepper. Cook, tossing occasionally, until the bell pepper noodles are softened and cooked to al dente, 3 to 5 minutes. Set aside.
- Place a grill pan over medium-high heat (or use the same skillet if you don't have a grill pan) and add half the coconut oil if needed. Add the pineapple and cook, stirring occasionally, until the pineapple is warmed through, about 2 minutes. Set aside.
- Add the remaining coconut oil and the shrimp to the skillet and cook for 2 minutes. Season with salt and pepper, then flip the shrimp over and cook until opaque, 2 to 3 minutes. Add the bell pepper noodles, pineapple and teriyaki sauce and toss well to combine.
- Divide between 2 plates and top with the scallions and sesame seeds.
PINEAPPLE TERIYAKI SAUCE
This is an easy sauce to make with lots of flavor. Great on chicken wings/drumettes, chicken breasts, pork chops, or the meat of your choice.
Provided by Francine Lizotte Club Foody
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Combine pineapple juice, honey, ketchup, brown sugar, soy sauce, hoisin sauce, garlic, and ginger in a saucepan over medium heat. Whisk until well blended. Bring to a boil, stirring occasionally. Reduce heat to simmer; cook, stirring occasionally, until thickened, 25 to 30 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 10.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 95.2 mg, Sugar 9.2 g
PINEAPPLE CHICKEN TERIYAKI
I love Japanese chicken teriyaki, but I find most recipes lack a little pizzazz. This recipe has even the most finicky of eaters in my household cleaning their plates and coming back for seconds. Serve with steamed rice.
Provided by Margaret Parrish
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
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.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 36.1 g, Cholesterol 64.6 mg, Fat 17.6 g, Fiber 4.9 g, Protein 23.5 g, SaturatedFat 3.7 g, Sodium 1604.2 mg, Sugar 8.6 g
TERIYAKI CHICKEN WITH GRILLED PINEAPPLE
Make and share this Teriyaki Chicken With Grilled Pineapple recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
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.
Nutrition Facts : Calories 175.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.7, Carbohydrate 12, Fiber 1.3, Sugar 8.8, Protein 27.8
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