Recipe by MELANKAY
"This recipe combines the flavors of teriyaki sauce, pineapple, sweet onion, red pepper, cashews and a little garlic with tender chicken and swiss cheese (it's a wonderful addition!). It is easy to prepare; just requires a little simmer-time. Serve over your favorite rice."
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sesame oil, divided
skinless, boneless chicken breast halves, cubed
salt and ground black pepper to taste
bell pepper, cut into 1/2-inch squares
sweet onion, cut into 1/2-inch squares
sweet onion, chopped
Asian-style hot sauce, or to taste
frozen pineapple chunks, thawed
Swiss cheese, cut into strips
This was a pretty and tasty supper. I didn't have frozen pineapple, so I used canned. I also left out the nuts and the cheese. There seemed to be too much liquid. I used half the teriyaki sauce and half the broth called for, and that was perfect. Great over rice.
I thought this was tasty, but it was way too high in sodium. I read the earlier reviews before making this and adapted after hearing their comments. I only added 3/4 cup of teriyaki sauce and 1/4 cup of chicken broth. I added more veggies such as fresh green beans for added color. I used fresh pineapple not the suggested frozen pineapple. Lastly I mixed 1 1/2 teaspoons of corn starch with a little cold water and blended it into the sauce so it wasn't so runny.
This is a five star all the way. (and I don't give them out willy-nilly.) Two small changes tho...since I didn't have frozen pineapple I used canned chunks. Also since the sauce seemed a little thin for my taste I made an easy fix with a little corn starch and cold water. No big deal there. Without a doubt, we will be having this again.
Excellent! This will be my go-to stir-fry recipe. I did make some changes to make this real-food friendly: I used frozen organic bell pepper slices, home made teriyaki sauce, fresh cut pineapple and raw cashews. When it came time to add the liquid, I did not use chicken broth as I saw no need for it. I would recommend not using it at all. I let the teriyaki reduce slightly and it was perfect. I did not add the cheese as I found it unnecessary. The Sriracha really kicks it up a bit. We served over a bed of brown rice. Very good, will make again!
Liked this very much but even though I simmered it well over 20 minutes, the sauce seemed a little thin. I also did not put swiss cheese on it at the end. Sorry. Couldn't do it. It was delicious without.I also used boneless, skinless chicken thighs.
I tried this recipe last night and would give it 5 stars except that I need to modify the next time. I added a lot more veggies since we love them and I had left over from the previous night - so besides the peppers and onions, we had yellow squash and asparagus. Yum!
I felt the sauce was too salty for my taste, so next time I will drop the chicken stock and use water - and make sure the temperature stays high enough to reduce in 15-20 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Onion and Pineapple Chicken Teriyaki
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 493
** Calories from Fat: 227
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