Wednesday, March 27, 2019

Teriyaki Chicken & Pineapple with Jasmine Rice

I've had a pretty awesome 24 hours. I've made 4 awesome recipes and my husband happily approves. I usually look to him to see his reaction to my meals to get a feel on how well I cooked that night. His face does not lie. hahah

Teriyaki Chicken & Pineapple with Jasmine Rice and mixed greens

Servings: 4


- 1 fresh pineapple, skin removed and cut into rounds with the core removed
- 2 lbs. boneless chicken thighs


- 1/2 cup coconut secret teriyaki sauce
- 3 tbsp water
- 1/4 cup tomato paste or diced tomatoes with liquid drained
- 6 dates, soaked for 10 minutes in warm water to soften then drained
- 2 tbsp garlic powder
- 2 tsp chili powder
- 1 tsp smoked paprika

Serving and topping:

- 2 cups cauliflower rice, cooked with fresh garlic (optional)
- 2 cups jasmine rice
- mixed greens
- chopped green onions (topping)


1. Soak dates in warm water to soften
2. Marinade: place all ingredients into a food processor. Scrape sides as needed, blend well to make a smooth sauce.
3. Place chicken in a shallow bowl, cover chicken well in marinade. Cover and refridgerate for at least 30 minutes to 24 hours.
4. Heat your grill to high heat (about 500). Add chicken and pineapple to grill and cook, flipping and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Cook pineapple to your liking, we like ours with the nice brown grill marks. 
5. Serve chicken over rice or cauliflower rice (we mixed both together), diced pineapples and mixed greens on the side. 

Yum, enjoy!

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