Teriyaki Chicken over Brown Rice and Candied Pineapple…….on the Blackstone!
Ingredients:
4 chicken breasts diced into 1 inch cubes
Brown rice prepared as you wish
Sauce:
– 1/4 cup of brown sugar
– 1/2 cup of low sodium soy sauce
– 1/4 cup of rice vinegar
– 1/4 cup of honey
– 2 teaspoons of minced garlic
– 1/2 teaspoon ground ginger
– 1 tablespoon cornstarch
Salt
Pepper
Green onion
Sesame seeds
Recipe:
– Mix all the sauce ingredients in a bowl with a pour spout. Whisk together well.
– Place pineapple rings or cubes into a ziplock bag. Add 1/4 cup of brown sugar and 1 teaspoon of cinnamon. Mix well and let marinate for at least 30 minutes.
– Cook the cubed chick breasts in you preferred oil for approximately 4 minutes per side. Season with salt and pepper.
– Once chicken begins to brown, add the sauce to the chicken. Sauce will be runny at first. Don’t worry as it will thicken as it cooks.
– Continuously move the chicken and sauce mixture around to prevent the sauce from burning. Cook an additional 3-4 minutes or until the sauce thickens and coats the chicken.
– While chicken cooks, add the pineapple to the other side of the flat top and cook on low until pineapple begins to soften.
– Remove chicken and pineapple from cook top and keep separate.
– Top the brown rice with teriyaki chicken and remaining sauce. Top with green onion and sesame seeds if desired. Serve with pineapple on top or on the side.
– This will goop up your griddle pretty bad! Be sure to clean it good and RIGHT AFTER you finish cooking.
– Enjoy!!!