Teriyaki Pineapple Chicken or Salmon Recipe πππ
Overview:
This recipe for Teriyaki Pineapple Chicken or Salmon is a delightful fusion of savory and sweet flavors, creating a fast, complete, and easy meal perfect for any day of the week. Inspired by a recipe from Reynolds, this one-dish wonder combines juicy chicken or succulent salmon with vibrant vegetables and tangy pineapple, all enveloped in a delicious teriyaki sauce. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to impress with its simplicity and taste!
- Total Time: 30 minutes
- Servings: 2
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Boneless skinless chicken breasts or salmon fillets |
| 2 cups | Uncooked rice |
| 2 | Green peppers, sliced |
| 1 bundle | Fresh asparagus, trimmed |
| 10 | Pineapple chunks |
| 1 cup | Teriyaki sauce |
| 2/3 cup | Pineapple juice |
| As needed | Water |
Nutritional Information (per serving):
- Calories: 724.4
- Fat: 3g
- Saturated Fat: 0.7g
- Cholesterol: 68.4mg
- Sodium: 3774.6mg
- Carbohydrates: 131.8g
- Fiber: 9g
- Sugar: 39.2g
- Protein: 44.5g
Instructions:
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Preheat your oven or grill to 450Β°F (230Β°C).
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Prepare Foil Packets: Tear off two large pieces of aluminum foil, ensuring they are large enough to fully enclose the chicken breasts or salmon fillets and other ingredients.
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Layer Ingredients: Place one chicken breast or salmon fillet on each piece of foil. Arrange sliced green peppers, trimmed asparagus spears, and pineapple chunks around the meat. Sprinkle one cup of uncooked rice evenly around each piece of meat.
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Prepare Teriyaki Sauce: In a small bowl, combine the teriyaki sauce with pineapple juice. Add enough water to the mixture to make a total of 2 1/2 cups of liquid.
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Pour Sauce Over Packets: Divide the prepared teriyaki sauce evenly between the two foil packets, pouring half of the sauce mixture over each packet.
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Seal Packets: Carefully fold up the sides of each foil packet to prevent any leakage during cooking. Ensure the packets are tightly sealed to trap in all the flavors.
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Cook: Place the foil packets on the preheated grill or in the oven. Grill for 20-22 minutes or bake for 18-20 minutes, or until the chicken is cooked through (reaching an internal temperature of 165Β°F/75Β°C) or the salmon flakes easily with a fork.
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Serve: Once cooked, carefully open the foil packets (watch out for steam) and transfer the contents to plates. Serve the Teriyaki Pineapple Chicken or Salmon hot, garnished with additional pineapple chunks or chopped green onions if desired.
Enjoy Your Meal! π½οΈπ
This Teriyaki Pineapple Chicken or Salmon recipe is not only bursting with flavor but also offers a healthy option for those watching their cholesterol intake. With its quick preparation and minimal cleanup, it’s a fantastic choice for busy weeknights when you want something delicious without spending hours in the kitchen. Give it a try and treat yourself to a taste sensation that’s sure to become a favorite in your recipe collection!
