Teriyaki chicken with pineapple and rice


  • 1 cup brown rice
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons dry sherry
  • 2 tablespoon brown sugar
  • 1 teaspoon ginger, grated
  • 4-6 chicken cutlets
  • 4 pineapple slices


  1. Combine the soy sauce, rice vinegar, dry sherry, brown sugar and ginger. Add the chicken and stir to coat.
  2. Make the rice according to package instructions.
  3. Coat a grill pan with cooking spray and place over medium heat. Add the chicken; reserve the marinade. Cook on both sides, about 4 minutes per side until done. Reduce the heat as needed. The marinade has sugar in it so it will burn quickly.
  4. Grill the pineapple on both sides.
  5. Add the reserved marinade to a small sauce pan. Boil for 5 minutes.
  6. Serve the chicken over rice with sliced pineapple. Drizzle the boiled marinade over the chicken.


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