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.
Total Time
~30 minutes
Servings
2
2 cups uncooked rice
2 cups water
A little salt
1–2 tbsp vegetable or olive oil
2 cups cubed chicken, tofu, or vegetarian "chicken" (usually flavored, pressed gluten)
1 yellow or white onion, diced
1–2 bell peppers (whatever color(s) you prefer), diced
1 can (14–16 oz) cubed pineapple, drained
¼ cup water or reserved pineapple juice
1 tbsp cornstarch (optional)
About ¼ cup teriyaki sauce
Some sliced mushrooms (optional)
1–2 cloves garlic (optional), minced, depending upon your teriyaki sauce
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.
20 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.
- •Short-grain white rice is most traditional.
- •Red and green bell peppers stand out nicely against yellow pineapple.
- •Pineapple is often canned in juice, so you may wish to save what you drain.
- •Soy Vay! brand Veri Veri Teriyaki sauce is excellent, if available.
- •You can also cook the rice in a rice cooker.