How to Make Pineapple Chicken Teriyaki

Step-by-Step Guide

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   Step 1: Put some rice on to cook.

   How much depends on how many people you will be feeding, but if you're not sure, start with about two cups of uncooked rice and two cups of water. , It's easiest to slice uncooked chicken if it is slightly frozen.
   
   The microwave is a good choice, but don't overdo it.,,,, If you would like to thicken the sauce, mix the cornstarch with the pineapple juice right now.
   
   Mix in the barbecue sauce at this stage, if you are using it. ,,,, About halfway through, add the minced garlic.
   
   Cook until the onion is most of the way to the consistency you want it. ,,, Don't overdo the peppers.
   
   Cook it for just enough longer to heat the pineapple through and thicken the sauce a bit.
   
   It's ok if the sauce has a consistency more like liquid than jelly. ,
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   Step 2: Defrost the chicken.

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   Step 3: While the rice cooks and the chicken defrosts

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   Step 4: cut the bell pepper(s)

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   Step 5: and mushrooms into bite-sized pieces.

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   Step 6: Check the rice and turn the heat down

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   Step 7: if you are making it in a pot.

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   Step 8: Slice the defrosted chicken into bite-sized pieces.

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   Step 9: Have the teriyaki sauce and pineapple ready.

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    Step 10: Heat a large sauté pan over medium to high heat.

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    Step 11: Add some olive or vegetable oil to the hot pan and give it a moment to heat up.

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    Step 12: Add the chicken and start stir-frying.

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    Step 13: Add the onion while the chicken still has some pink showing and stir-fry for another minute or two.

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    Step 14: Add the mushrooms.

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    Step 15: Add the peppers.

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    Step 16: Add the pineapple and cornstarch mixture and the teriyaki sauce fairly soon after the peppers go in.

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    Step 17: Serve immediately over the rice that should now be ready.

Detailed Guide

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