Grilled Teriyaki Ginger Chicken With Pineapples Recipes

Steps:

• 1. Pierce the chicken breast.
• 2. Marinate at least 30 mins with half of the teriyaki sauce as well as grated ginger, salt, and pepper.
• 3. Add in the canola oil.
• 4. Grill chicken about 5 mins each side (depending on the thickness... the thinner, the better). Also grill the pineapples.
• 5. Place the chicken in an oven dish.
• 6. Pour the other half of the teriyaki sauce over the chicken.
• 7. Top with sesame seeds and grilled pineapples. Keep warm in oven until ready to serve. Serve over white rice. Delicious!

Steps:

• Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Steps:

• Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).
• Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs.
• Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
• Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.

Steps:

• In a large Ziploc plastic bag, combine 3/4 cup Teriyaki Marinade with chicken; seal bag. Marinate in refrigerator for 30 minutes.
• In a medium bowl, combine 1/3 cup Marinade with pineapple slices, gently turning slices to coat; set aside.
• Remove chicken from bag, discarding used marinade.
• Grill or broil chicken, brushing often with remaining marinade, until thoroughly cooked, about 10 to 15 minutes.
• Grill pineapple slices, brushing with remaining marinade in bowl.
• Serve with a pineapple slice under and on top of each grilled breast.

Steps:

• 1. marinade the chicken over night ( I use a large plastic bag) easy clean-up...with the teriyaki sauce & pineapple juice, salt & pepper
• 2. when you are ready the next day....grill until cooked through about 30 mins
• 3. sprinkle with scallions...and also you can sprinkle with sesame seeds if you like...serve with steamed white rice (or Brown) and a side of veggie or salad