Recipe by lola
"This dish is so easy to make, and it is finger-licking good."
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2 1/4 cups
ground black pepper
1 (20 ounce) can
pineapple chunks in juice, drained, juice reserved
1 (2 inch) piece
fresh ginger root, peeled and chopped
salt and ground black pepper to taste
This Chicken Teriyaki Recipe was so great!!! I also used it as a marinade. I made the sauce the night before to save time when making it for dinner. I let the chicken sit in the sauce overnight and I think that helped a lot!!! The pineapple maybe should be saved to put in only 10 minutes before time to eat. My pineapple was a bit too soggy from being in the sauce baking for nearly 30 minutes.
I think if I try this again I will use a low sodium soy, the sauce was so salty I could barely stand it... The sugar was barely noticeable over the salt. I am hoping that with that change it will taste more like Teriyaki because in tonight's dinner it really didn't. It wasn't horrible, but I was expecting better.
Loved this recipe but I did change the proportions/ingredients slightly. Instead of the chicken pieces, I used 3 boneless chicken breasts. Only 1/2 cup soy sauce, 1/2 cup white sugar, dried chopped onion instead of fresh, and for the pineapple I used a 20 ounce can of pineapple slices, used all of the juice in the teriyaki sauce, and then cut the slices into chunks. I added the pineapple chunks to the sauce after thickening it before adding to the chicken. And I poured the sauce over the chicken all at one time and then basted while baking. The sauce was SO good over rice!
I only used 1 cup of the soy sauce and 1/2 cup of sugar and all of the pineapple juice that was in the can. The sauce by itself tasted really good, not too saucy and not too sweet. I didn't have any fresh ginger though, so I added about a teaspoon of powdered ginger. I was running out of time to wait for everything to thicken, so I threw it all into the same pan and cooked it all together so I'd have a bit of a sauce to put with the rice I was making! Delish!
Just made this tonight and it was so very good!! I just cook for two so I just made it with the drumsticks and cut everything else down by a third. I also did not have cornstarch, pineapple chunks, onion, or fresh ginger -- I substituted a tropical mixed fruit cup, onion powder and ground ginger. I added a pinch of flour instead of cornstarch to see if it would compare -- not really. But the flavor was delicious!! I cooked it longer than it said b/c it just didn't look done and I also cut the oven up to 425 at that point. I think next time I'll cook it at 400 or so anyway for the time directed. :) Great recipe, thanks for sharing!!
I just made this for dinner and it was very good. I didn't have cornstarch or ginger. I used a stir fry sauce with garlic and ginger in it and it turned out very good. I also grated the garlic and onion instead of chopping it, which I think made a difference. I added some red pepper flakes for some spice and I think some green onion would be in the sauce as well. I would highly recommend using low sodium soy sauce. It was a little saltier than I prefer.
The recipe is easy to follow, I changed it a little because I thought the sauce was too salty for my taste. I used 1 cup of soy sauce, 1.2 cup of sugar, 1/3 cup of honey, and dried ginger instead of fresh. The honey at the end cut the saltiness. I also did not use salt on the chicken pieces in the pan, I found the soy was enough. I had a lot of sauce for the 7 pieces of chicken I used. Overall a good, quick, recipe, I will use it again.
This was really GOOD! I changed it up a bit as always... I cubed a yellow bellpepper, used less sugar and more pineapple juice, less soy sauce and put some whorstichire (Sp?) sauce in its place, a dash of red pepper flakes, added some of the pineapple into the sauce that was crushed a bit, put some rosemary on the chicken breast instead of salt and pepper (Enough of that in the sauce) Used chicken breasts instead of what was on the list. I made extra sauce and put it over white jasmine rice. AMAZING!!! MMMMmmmMMMmmmm
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 219
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