Pineapple Teriyaki Sauce
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What does this food offer in terms of nutrients and physical nourishment?
Protein (chicken)
Carbohydrates (rice, veggies, pineapple, sauce)
Fat (sauce, oil)
Fiber (veggies, pineapple, rice)
Other (pineapple is a good source of vitamin C, magnesium, B6, iron and calcium)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Tangy
Sweet
Savory/umami
Warm
Cozy
Chunky
Chewy
Moist
Tender
Rich
In this recipe, rich and tangy teriyaki pairs with the tart taste of pineapple, sweet onions, and the bright, juicy crunch of red bell peppers. It’s one of my favorite weeknight meals because it reheats easily for lunch the next day. This sauce can also be used for marinating kebabs or sub chicken with tempeh or tofu for my vegan friends!
Teriyaki is a Japanese tradition of cooking sliced meats with a sauce made of soy sauce, mirin (rice wine), sugar, and sake (also rice wine). The word itself derives from teri, referring to the sheen the sauce gives, and yaki, which refers to the cooking method of either grilling or broiling. Traditionally, the sauce is brushed onto meats several times throughout the cooking process. While researching, I also discovered that chicken teriyaki that Americans know and love would not be found on a Japanese menu. Japanese immigrants who settled in Hawaii combined the traditional cooking technique with local ingredients, like pineapple juice and the teriyaki sauce — like the one this recipe is based off of — was born.
I love learning about the origins of some of my favorite meals. It’s important to me to connect the inspirations of my recipes with the culture and stories behind their creation. In doing so, we can give proper credit and celebrate the people and traditions that brought us some of our favorite dishes.
Allergens: Soy, sesame
Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
2 large chicken breasts, sliced (or sub tofu or tempeh)
2 large red bell peppers, sliced
1 small white onion, sliced
1 cup pineapple chunks
Sauce:
3/4 cup low-sodium soy sauce
2 tbsp rice wine vinegar
1/4 cup pineapple juice
3 tbsp brown sugar
1 tbsp grated ginger
2 cloves garlic, minced
2 tbsp toasted sesame oil
2 tbsp cornstarch
2 tbsp water
Directions:
In a large skillet, heat 1 tbsp toasted sesame oil. Cook chicken breast halfway, then add pepper and onion. Optional but recommended: cover to help veggies steam and shorted cooking time.
While the peppers and onion cook down, in a small mixing bowl combine all sauce ingredients except cornstarch and water. In a separate bowl, whisk together cornstarch and water forming a slurry which will help the sauce thicken. Whisk the slurry into the sauce and add to skillet.
Add pineapple and reduce heat (leave uncovered).
Once the sauce has thickened and the chicken and veggies are cooked through, remove from heat. Serve over top of your choice of rice, garnish with green onion and sesame seeds and enjoy!
