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Pineapple Teriyaki Chicken

This delicious dish comes to us from Dixie Chik Cooks!
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1 lb. bonesless, skinless chicken breasts, cut into 1" pieces
1 tbsp. soy sauce
1 cup Moore's Teriyaki Marinade
1/3 cup pineapple juice 
2 whole pineapples, sliced in half and centers scopped out (reserve the scooped out pineapple) and place it all in the fridge
1/2 stick butter
White rice, cooked according to package directions
White sesame seeds
Fresh Italian flat leaf parsley


1. Combine chicken with soy sauce through pineapple juice in bowl; cover and refrigerate for an hour.
2. Remove chicken from fridge, reserve marinade. Wrap chicken in aluminum foil, sealing tightly. 
3. Grill chicken until fully cooked throughout.
4. While chicken is grilling, place pineapple chunks and butter in a sauce pan; sauté, stirring until fragrant, add reserved marinade and bring to a slow boil, cover and reduce heat to low for 5 minutes, remove.
5. Serve chicken by placing rice in pineapple half, chicken, pan sauce and top with sesame seeds and parsley.