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Pineapple Teriyaki
This is a very quick, easy pineapple teriyaki entrée, to be served over rice. It is listed as both meat and vegetarian because it works around the pineapple, veggies, and teriyaki, not the protein. Put the rice on to cook first, and the rest will probably be finished by the time the rice is ready.
Ingredients
- rice, uncooked2 cup
- water2 cup
- salt, a little
- vegetable oil or olive oil1–2 tbsp
- chicken, tofu, or vegetarian chicken, cubed; vegetarian chicken is usually seasoned pressed gluten2 cup
- onion, yellow or white; diced1 piece
- bell pepper, any color; diced1–2 piece
- pineapple chunks, 14–16 oz; drained1 can
- water or pineapple juice, reserved juice1/4 cup
- corn flour, optional1 tbsp
- teriyaki sauce, about1/4 cup
- mushrooms, sliced; optional
- garlic clove, optional; minced; adjust to teriyaki sauce1–2 clove
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Bring the rice, water, and salt to a boil. Cover, turn down the heat, and simmer for 20 minutes. Turn off the heat, fluff with a fork, and let stand for a few minutes.
Heat a deep 12-inch pan or wok over high heat. Add the oil, and let it heat up.
Sauté everything in the oil, adding the ingredients in the following order, so as to cook heavier items longer:
Chicken
Onion/garlic
Bell peppers
Mushrooms
Pineapple
Tofu
Combine the water and cornstarch. Add the teriyaki sauce and the cornstarch mixture to the pan. If using cornstarch, heat to boiling to thicken. Thin with extra water or juice as necessary.
Serve over the cooked rice.