This simple and flavorful Pineapple Chicken recipe is perfect for a quick dinner recipe, and is impressive enough even for company!
PREPARATION TIME
PREP TIME 15 minutes
COOK TIME 15 minutes
MARINATE TIME 2 hours
TOTAL TIME 2 hours
Ingredients
1 whole pineapple
2 chicken breasts
1 1/2 cups Bachan’s Japanese BBQ Sauce, divided
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup pineapple juice
2 cups broccoli florets
2 cups cooked white rice
2 teaspoons sesame seeds
2 teaspoons chopped cilantro
Instructions:
Cut the chicken breasts into bite-sized pieces. Marinate in one cup of the Bachan’s Japanese BBQ Sauce, the pineapple juice along with the garlic and ginger, or whip up a batch of my homemade teriyaki sauce.
Let the chicken marinate for at least 2 hours.
Preheat your griddle over medium heat.
While the griddle is preheating, prep your pineapple by slicing it in half, the long way. Make slices in the flesh of the pineapple in both directions. Make sure not to scoop all the way through. Use a spoon to scoop out the flesh of the pineapple. Discard the woody inner core but keep the good pineapple chunks. You’ll be cooking those with the chicken.
Drain the marinade from the chicken and put the chicken on the griddle. Let it brown on one side and the flip. Now add the reserved pineapple. Also, put the pineapple halves face down on the griddle to give them a little color.
Cook the chicken, stirring frequently, until it is no longer pink in the center.
Cook the broccoli on the griddle along with the chicken, stirring frequently. Dome it and add a little water to steam it.
Serve the chicken in the pineapple halves with steamed broccoli, steamed rice, and extra Bachan’s.
