This is a lovely, silky chicken dish with a lip-smacking sweet and tangy glaze. Preparation is ridiculously easy and ingredients are readily available in most supermarkets. You can make your own teriyaki sauce if you like, but I just used the bottled sauce in this recipe.
Ingredients for 4-5 servings:
To start, whisk together the teriyaki sauce, half a cup of juice from the tin of pineapples, and the first 1/3 cup of honey. A whisk is the best way to get the honey really well incorporated; a spoon will just make honey streaks in your teriyaki sauce.
Next, add about half a cup of coriander.
And finally your chicken pieces and a pinch of salt, and mix to get the chicken coated evenly.
Cover this and refrigerate for an hour or so.
When you are ready to start putting dinner together, cut up your pineapple into small pieces (if it wasn't already in pieces).
*Tip: Don't throw away your unused pineapple pieces, refer to our "Let's not waste anything!" page, and check out few ideas on how to use them.
Ingredients for 4-5 servings:
- 600 grams or so of chicken, cut into small pieces
- 1/2 cup teriyaki sauce
- Two, 1/3 cups of honey (divided)
- 300 grams of tinned pineapple*
- About a cup of fresh coriander
- Tablespoon of ground ginger
To start, whisk together the teriyaki sauce, half a cup of juice from the tin of pineapples, and the first 1/3 cup of honey. A whisk is the best way to get the honey really well incorporated; a spoon will just make honey streaks in your teriyaki sauce.
Next, add about half a cup of coriander.
And finally your chicken pieces and a pinch of salt, and mix to get the chicken coated evenly.
Cover this and refrigerate for an hour or so.
When you are ready to start putting dinner together, cut up your pineapple into small pieces (if it wasn't already in pieces).
In a hot pan, or a wok, add your mixture that has been marinating.
Let the entire thing come to a boil, and keep turning the chicken around with a spatula. Do not reduce the heat, there is enough liquid for the chicken to cook at high heat.
When your chicken is no longer pink on the outside, add about a cup of the pineapple pieces. You can always add more or less to your liking. If you reserve some fresh pieces, you can serve them on the plate with the chicken.
Keep stirring the mixture as the liquid boils for about 5 more minutes, and then check to verify that your chicken is cooked through. I added a few chilli flakes at this stage to provide some spice. Once your chicken is cooked, take out the chicken and pineapple and set aside (a slotted spoon would work best), leaving the liquid in the pan.
Keeping the pan on high heat, add the ground ginger, or ginger powder, into the sauce and the remaining 1/3 cup of honey. Stir frequently, this mixture is going to caramelise and become syrupy very quickly. In fact, it would help if someone was plating the chicken while you finish the sauce.
Finally, serve the chicken with some plain rice, and fresh pineapples. Pour about two tablespoons of sauce over the chicken and garnish with the coriander.
*Tip: Don't throw away your unused pineapple pieces, refer to our "Let's not waste anything!" page, and check out few ideas on how to use them.
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Shyamal Addanki
Whipped up by Shyamal Addanki
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