My husband thinks doing the dishes is the plague. I don’t like them but I don’t hate them, and I’m a little OCD about germs (with good reason because I’m immuno-suppressed), so I do all the dishes in my house which often looks like THIS. It comes with the job, but still, I wouldn’t trade a second of creating, cooking and eating for no dishes. So worth it.
But when I can create and devour amazing food with only ONE pot to wash, I am giddy, especially when that food is One Pot Teriyaki Chicken and Pineapple Rice! Teriyaki Chicken has to be one of the most beloved Asian foods of all time. Its savory, slightly sweet, and just so satisfying. And even more satisfying when its made all in one pot. my happy place.
To make this irresistibly delicious chicken, whisk together your Teriyaki Sauce ingredients of soy sauce, sugar, cider vinegar, ginger, garlic, Sriracha and cornstarch and remove some to a freezer bag with your chicken to marinate one hour up to overnight – the longer, the better. The marinade alone makes this chicken super tender and flavorful and allows you to use chicken breasts (although you are welcome to use skinless chicken thighs) without loosing juiciness. The remaining Teriyaki Sauce creates a luscious glaze by simmering it in your pot for a couple minute. You then remove the glaze, brown your moist chicken and then its time for pineapple rice!
Your rice is simmered in a can of crushed pineapple with its juice and water so the rice drinks up the slightly tangy, sweet, pineapple essence, perfectly complimenting the soy based teriyaki chicken which you nestle in your rice to finish cooking, periodically basting with your glaze, so the sticky, flavorful teriyaki glaze seeps further into the drool-worthy chicken and glides down to permeate the rice to create teriyaki pineapple rice. mind. blown.
- 4 boneless, skinless chicken breasts or thighs
- 1 ½ cups long grain white rice
- 1 20. oz can crushed pineapple
- Olive oil
- 1/2 cup reduced sodium soy sauce
- 1/2 cup sugar
- 1/4 cup cider vinegar
- 1 teaspoon ground garlic
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sriracha
- 2 teaspoons cornstarch
- Whisk together Teriyaki Sauce ingredients in a small bowl. Add 1/3 cup of this sauce plus 1 tablespoon olive oil and chicken to a freezer bag and marinate 1 hour up to overnight. Refrigerate remaining Teriyaki Sauce separately.
- When ready to cook, strain pineapple juice from crushed pineapple and add water to strained juice to equal 3 ½ cups liquid (“Pineapple Water”). Set aside.
- Stir reserved Teriyaki Sauce and add to large skillet (nonstick works best). Bring to a boil then reduce to a simmer until slightly thickened, stirring constantly (glaze will continue to thicken upon standing). Remove Teriyaki Glaze to same bowl it was refrigerated in.
- Wipe skillet (doesn’t have to be thorough) and heat 1 tablespoon olive oil over high heat. Let excess marinade drip off chicken and add to skillet. Cook over medium high heat for 5 minutes on each side (3 minutes on each side for thighs) or until nicely browned (will not be all the way cooked through) and remove to a plate.
- Wipe skillet and add 1 tablespoon olive oil and Pineapple Water. Bring to a simmer then stir in crushed pineapple and rice. Cover, reduce to medium low and cook for 12 minutes. Stir rice and nestle chicken on top and brush with Teriyaki Glaze. Cover and continue to cook for an additional 8-12 minutes or until rice and chicken are cooked through.
- Brush chicken with additional Teriyaki Glaze and season rice with freshly cracked salt and pepper. Add sriracha for some heat if desired.
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