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Teriyaki Chicken and Pineapple Rice by


1 cup white rice, cooked
1 cup diced canned pineapple
1/3 cup chopped chives
3 tablespoons butter
6 tablespoons frozen lemonade concentrate, thawed
3 tablespoons soy sauce
1 tablespoon brown sugar
4 boneless, skinless chicken thighs


In large skillet, stir rice, pineapple, chives and butter over medium-high until warm, 3 to 5 minutes; season. In medium skillet, whisk next 3 ingredients. Add chicken, cover and cook over medium, 8 minutes. Uncover, turn chicken and cook over medium-low, basting, until sauce thickens and chicken is firm and cooked through, about 7 minutes. Serve with rice.

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