Honey Pineapple Teriyaki Chicken
Ingredients
- 1 1/2 pounds chicken breast tenders
- 1 medium zucchini—halved & sliced 1/2” thick
- 1 can pineapple chunks in juice—juice reserved
- 2 tsp olive oil
- Marinade:
- 1/2 cup pineapple juice from can
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 clove garlic minced
- 1/2 tsp. coarse black pepper
- 1 tbsp. freshly grated ginger
- 1/2 cup scallions sliced (white and green separated)
- 12.8 oz bottle Kikkoman Teriyaki Pineapple & Honey Baste & Glaze
- Cooked rice for serving
Method
- Place marinade ingredients in a gallon zip-top bag, reserving the green part of the scallions for garnish. Shake to combine then add chicken and zucchini. Seal the bag.
- Marinate in refrigerator 1 hour to overnight.
- Heat a large skillet over medium-high heat and add olive oil.
- Place marinated chicken in the pan and cook for 4-6 minutes per side until 165º internally. Remove from pan to a cutting board & allow to rest.
- Add zucchini & pineapple to pan and cook for 3-4 minutes per side until caramelized.
- Slice chicken diagonally and place in a bowl with pineapple and zucchini. Add 1⁄2 cup Kikkoman Baste & Glaze and toss to coat.
- Serve over rice with sesame seeds and scallion garnish, with extra sauce on the side.
Notes
- Add in any other veggies you’d like, adjust cooking time depending on vegetables.
- You can use fresh pineapple, too! Just cut it ahead of time & place it in a bowl. Drain the juice & use that with water to equal 1⁄2 cup for the marinade.