Friday, April 22, 2011

Teriyaki and pineapple chicken

Teriyaki and Pineapple Chicken

(recipe from
recipe image
Rated: rating
Submitted By: HEZZZ1223
Photo By: blahs4life
Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ready In: 40 Minutes
Servings: 8
"Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers."
2 tablespoons vegetable oil
1 pound skinless, boneless chicken
breasts, cut into cubes
1 green bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 1/4 cups sliced fresh mushrooms

1 onion, chopped
1 cup teriyaki sauce
1 (8 ounce) can pineapple chunks,
1 teaspoon garlic powder
1 teaspoon crushed red pepper
1/4 cup all-purpose flour
1. 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.
2. 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 thick.

I give this 4 stars. It was so yummy! we served it over rice,but you could have it in a pita too. i did make a few adjustments. i only put like 1/2tsp red pepper in and it was still a little hot, normally it would have been perfect temperature but for a nursing mom it was a little hotter than i would have liked. second i reduced the flour to like 1/8 of a cup or so, i just added it until it looked thick enough, but having it over rice i wanted the sauce a little thinner. and i left out the yellow pepper, but that's just cuz i didn't have one. and i did saute the vegi's but next time i will just do it like they said because they were a little overdone.

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