- 1/3 cup ketchup
- 1/3 cup packed dark brown sugar
- 1/3 cup low-sodium soy sauce
- 1/4 cup pineapple juice
- 4 Tbsp olive oil, divided, plus more for brushing grill
- 1 1/2 Tbsp rice vinegar
- 4 garlic cloves, minced (4 tsp)
- 1 Tbsp minced ginger
- 1/2 tsp sesame oil
- Salt and freshly ground black pepper
- 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
- 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
- 1 1/2 large green peppers, diced into 1 1/4-inch pieces
- 1 large red onion, diced into 1 1/4-inch pieces
- In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 3 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
- Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
- 2.5 pounds chicken tenderloins cut into thin, small strips
- 2 tablespoons butter or vegetable oil
- half a medium onion, sliced or coarsely chopped
- 1 cup teriyaki sauce or marinade
- ⅛ teaspoon ground ginger (just a pinch)
- ⅛ teaspoon garlic powder (another pinch)
- Melt your butter (or heat your oil) in a large skillet over medium-high heat
- Add your chicken, onions, and about 2 tablespoons of the Teriyaki sauce. Continue cooking until onions are translucent and chicken is cooked through, about 5-10 minutes.
- Remove from heat and drain some of the drippings from the skillet.
- Return to heat and add the remaining teriyaki, ginger, and garlic powder. Continue cooking over medium-high heat for another 3-5 minutes so that the teriyaki really coats the chicken.
- 1 1/2 cups uncooked long grained rice, rinsed and drained
- 1 20 oz.can crushed pineapple chunks in pineapple juice (NOT syrup)
- 1 13.5 oz.can unsweetened coconut milk (I like Chaokoh)
- 3 tablespoons sweetened coconut flakes
- 1 tablespoon Thai red curry paste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons lime juice, more or less to taste
- 1/2 cup salted roasted cashews
- 1/2 cup chopped cilantro
- freshly cracked salt and pepper to taste
- Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.
- Add liquid to a large pan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
- When rice is tender, remove from heat and let rest 5 minutes, covered.
- When ready to serve (not before), stir in lime juice, cilantro and cashews.
- Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.