I have been feeling blah about food lately, and needed some inspiration. Chris made this last night, and it hit the spot and was just what I needed. I only had to control myself a bit and not overstuff myself — which is hard to do when something is so yummy! Now I will tell you, there is a word I pretty much hate using: moist. However, baking this chicken with these specific ingredients meant that when you cut into the chicken it was the absolute definition of moist. The ingredient list looks long, but it is not hard at all (just ask Chris!)
Baked Pineapple Teriyaki Chicken [Adapted from Sally’s Baking Addition]
1 tablespoon cornstarch
1 tablespoon water
1/4 cup brown sugar
2 Tablespoons honey
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 minced garlic clove
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breasts
1 cup pineapple chunks
Whisk cornstarch and water together in a small saucepan. Add the brown sugar, honey, soy sauce, vinegar, garlic, ginger, and black pepper. Simmer over low heat (whisking occasionally). Bring to a boil. Remove from heat and set aside so it will thicken.
Meanwhile, preheat oven to 400°F.
Place chicken and pineapple chunks in any oven safe dish or pan. Pour sauce over chicken and pineapple ensure all sides of the chicken is covered.
Bake (uncovered) for 30 minutes or until the chicken is completely cooked through.
We served it over brown rice and then added some steamed broccoli. Yum!
One of the better recipes we have had in a long time. Chris even used the sweet sticky rice instead of our normal stable of brown rice. It was flavorful, light, and memorable. Definitely a meal you could even make once a week. The next time we make it I want to make it with flank steak. We used skirt steak this time and we have a different flank steak recipe where the steak almost melts in your mouth. I would like to see how this recipe would compare. Oh, and it did not take us 6 hours to make.
1 pound flank, flat iron, or skirt steak, thinly sliced
1 tablespoon Thai seasoning
1 shallot, minced
3 garlic cloves, minced
2 teaspoons finely grated fresh ginger
1 large head broccoli, cut into small florets (about 3 cups florets)
1 cup coconut milk
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 tablespoon lime juice
fresh cilantro, for topping
toasted sesame seeds, for garnish
Combine rice with 1 1/2 cups cold water; cover and refrigerate for 6 to 8 hours. Pour rice and any remaining liquid into a saucepan. Stir in coconut milk and bring to a boil over medium heat. Cover and reduce heat to medium-low; simmer for 10 minutes, or until rice is tender and liquid is absorbed. Remove from heat; keep covered and let stand for at least 5 minutes.
While rice is cooking, toss sliced steak with Thai seasoning until evenly coated.
Heat 1 tablespoon coconut oil in a large skillet or wok over medium-high heat. When pan is very hot, add 1/3 of sliced beef, spreading into a thin layer. Saute for 1 to 2 minutes per side or until beef is starting to brown but still slightly pink the middle. Transfer to a plate. Repeat with remaining beef, adding more coconut oil to the pan as needed.
Return skillet to heat. If necessary, add a bit more oil, but the residual drippings from the beef should be enough. Add shallot, garlic, and ginger and saute until fragrant, about 30 seconds.
Add broccoli and cook until bright green, 2 to 3 minutes. Add coconut milk, soy sauce, sugar, and lime juice and simmer for 2 to 3 minutes or until broccoli is tender and sauce is thickened and reduced. Add beef and cook, stirring to coat evenly with sauce, until heated through.
Divide rice among 4 serving bowls. Top with beef broccoli mixture, then sprinkle with fresh cilantro and sesame seeds and enjoy.
*Sold as Sho-Chiku-Bai sweet rice, or sometimes just called sweet rice, white sticky rice can be found at specialty grocers and Asian food stores. You can substitute other types of rice here if necessary (sushi rice is the closest in terms of stickiness), just follow the cooking instructions on the package, replacing 3/4 cup of the cooking water with coconut milk.