Honey Pineapple Chicken Teriyaki Skillet

yield: 4-6 SERVINGS

total time:30 MINUTES

prep time:15 MINUTES

cook time:15 MINUTES

Honey Pineapple Chicken Teriyaki Skillet is a 30 minute skillet meal that’s family friendly!  It’s quicker to throw together than it is to pick up take-out, and it’s even more delicious!

INGREDIENTS:

FOR THE SAUCE:

1/4 cup reduced sodium soy sauce (if gluten intolerant, use one that’s gluten free)
1/4 cup water
6 tablespoons honey*
2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons mirin*
1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
1 tablespoon cornstarch mixed with 1 tablespoon water

FOR THE CHICKEN:

2-4 tablespoons canola oil
1 lb. boneless, skinless chicken breasts, cut into 1″ cubes
2 tablespoons cornstarch
salt and pepper, to taste
1 red bell pepper, cored, and cut into 1″ pieces
1 1/2 cups fresh pineapple chunks
Scallions and chopped cashews, for serving

DIRECTIONS:

PREPARE THE SAUCE:

Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.

PREPARE THE CHICKEN:

Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat.
Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!

RECIPE NOTES:

To make this a 30 minute meal, get your rice, quinoa, or quick cooking brown rice on first, then prep your ingredients.
*6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, taste the sauce and add 1-2 more tablespoons of honey.
I used pre-cut pineapple wedges here, and simply used the pineapple juice in the bottom of the container to add to my sauce. You can substitute with 1-2 tablespoons more honey instead.
*Mirin is a Japanese rice wine which adds a nice depth of flavor here, but it may not always be gluten free. If you’re gluten intolerant, it may be substituted with sake or dry sherry.

Recipe source:  Flavor the Moments

 // All images and text ©Flavor the Moments.

Recipe Permalink: https://flavorthemoments.com/honey-pineapple-chicken-teriyaki-skillet/

Chicken in Lemon Cream with Penne

From Everyday Pasta

1 pound penne pasta
3 T extra virgin olive oil
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 t herbes de Provenance
Pinch of salt. plus 1/2 teaspooon
Pinch of freshly ground pepper, plus 1/4 teaspoon
1 cup chicken broth
2 cups heavy cream
Zest of 1 lemon
Pinch of cayenne pepper
1/4 cup chopped fresh flat leaf parsley
1 T freshly squeezed lemon juice

Bring large pot of water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skilley over medium-high heat. Seson the cubed chicken breasts with the herbes the Provence and a pich of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the botton of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, 1/2 t salt, 1/4 t pepper, chopped parsley, and lemon juice. Toss and coat the pasta and chicken with the sauce and serve.

Key Lime Ice Cream

Cathy Bradley's recipe

This is divine!

4 eggs, beaten

Add:

2 1/4 C. sugar
3/4 - 1 C. key lime juice to taste (you can just use limes or lime juice)(4 limes = 3/4 C. juice)
1/2 tsp. salt
2 Key Lime yogurts
4 C. milk
2 C. heavy whip cream
2 C. half and half

(we added milk to the fill line)

Monterey Chicken

Top of Form

Recipe from Mel's Kitchen cafe

 MONTEREY CHICKEN WITH PICO DE GALLO {CHILI'S COPYCAT}

INGREDIENTS

CHICKEN:

·         3 tablespoons Dijon mustard

·         3 tablespoons Worcestershire sauce

·         2 tablespoons brown sugar

·         2 teaspoons salt (I use coarse, kosher salt)

·         1/2 teaspoon pepper

·         6 thin-cut boneless, skinless chicken breasts (or slice thick chicken breasts in half, like a hamburger bun, or pound to about 1/4-inch thick)

TOPPINGS:

·         6 strips thick-sliced bacon or turkey bacon, sliced or chopped

·         1 1/2 cups shredded pepper jack or Monterey jack cheese

·         1 1/2 cups chopped tomatoes, about 2 medium tomatoes or 3 Romas

·         1/4 cup small diced red onion

·         2-3 tablespoons chopped cilantro

·         2 garlic cloves, finely minced or pressed through a garlic press

·         1 tablespoon finely minced jalapeno (leave seeds and ribs in for more heat)

·         1-2 tablespoons fresh lime juice

·         Drizzle of extra virgin olive oil

INSTRUCTIONS

1.     For the chicken, in a small bowl, whisk together the Dijon mustard, Worcestershire, brown sugar, salt and pepper.

2.     Place the chicken in a gallon-size ziploc bag or shallow dish. Coat the chicken with the marinade mixture; there isn't a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).

3.     While the chicken marinates, in a large skillet, cook the bacon until crisp. Remove the bacon to a bowl to cool slightly. Add the shredded cheese and toss. Set aside.

4.     For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.

5.     Preheat a grill pan or outdoor grill (could probably even use an oven broiler or regular skillet on the stovetop) to medium-high.

6.     Remove the chicken from the dish or bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side (exact time will depend on thickness of chicken) until an instant-read thermometer registers 165 degrees F at the thickest part.

7.     Without removing the chicken from the grill pan/grill, top the chicken with an equal amount of bacon cheese mixture, cover the grill or pan until the cheese is melted, another minute or so.

8.     Serve the chicken with the pico de gallo and prepare to be wowed - so delicious!