Cookbook:Pineapple Teriyaki

Pineapple Teriyaki
CategoryMeat recipes
Time~30 minutes

Cookbook | Ingredients | Recipes | Meat Recipes | Vegetarian

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.

Ingredients edit

Procedure edit

  1. 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.
  2. Heat a deep 12-inch pan or wok over high heat. Add the oil, and let it heat up.
  3. 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
  4. 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.
  5. Serve over the cooked rice.

Notes, tips, and variations edit

  • 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.