Pineapple Teriyaki Chicken
While I was back in Wisconsin a few weeks ago visiting my sister, I thought I was going to be ‘stuck’ there with her for a couple weeks getting my broken truck fixed.
I say ‘stuck’ because Rachel and I very much like being together and don’t get to do things like hang out together for 3 weeks, like ever. So when her husband discovered a HUGE oil leak on my truck, and then the shop said it was going to likely require pulling the engine (don’t worry we got like 4 opinions) Rachel and I were like, “Oh darn. Well, lets make a menu!”
As my husband was at home freaking out about how he was going to milk goats twice a day for 3 weeks AND work on his Ph.D. at the same time.
While making the menu, Rachel said she had a really yummy recipe for Pineapple Teriyaki Chicken and I thought that sounded excellent. So we stuck it on there.
Then I ended up being able to limp the truck across half the country on a patch and didn’t end up stopping at the Little House on the Prairie in South Dakota OR making Rachel’s Pineapple Teriyaki Chicken.
Hmph.
Well I couldn’t get it out of my head. So I messaged Rachel for the recipe but made the mistake of asking her 2 questions in the same message and she never sent me the recipe. She has a lot going on and has a tendency to only the answer either the first question you ask her or the second but rarely both. Rachel has 3 kids, but in the past has been introduced to people by close friends as, “This is Rachel, she has five kids.” with a straight face. This is because of Sam, who we all love and adore to bits and pieces. Most people consider Sam to be worth at least a couple extra kids, he is autistic, and is also one of the reasons Rachel and I don’t typically get to visit for long. Sam can’t handle being out of his element and in someone else’s and also doesn’t really care for other people being in his personal environment and only tolerates it for about 3-4 days. Although this time he did REALLY well, but we knew after 3 weeks Sam was NOT going to be a happy camper.
Anyway, so when she didn’t respond to that part of my message I just went ahead and made up my own recipe. I have a hard time waiting for things.
I am sure Rachel’s recipe is better (she is a very good cook) and maybe I’ll get ahold of it at some point 🙂 but for now, this one turned out excellent and the best part?
EASY.
Gotta love that right?
It makes for a perfect weeknight meal, you can make it ahead of time and have it in the fridge ready to pop into the oven, you can freeze it, or it’s super fast to just throw together and bake. Either way, it’s easy and it’s delish…
- 6 boneless skinless chicken breasts (you can use bone-in if you prefer it, or thighs or a combo!)
- 1-20oz can crushed pineapple
- ½ cup soy sauce
- dash of cayenne pepper
- 3 cloves garlic
- Preheat your oven to 400Ëš.
- Arrange the chicken breasts in a 9x13" baking dish.
- Place the rest of the ingredients into a blender, turn on high for about 30 seconds, then pour the sauce over the chicken.
- Bake until chicken reached an internal temperature of 160Ëš, about 40 minutes.
- NOTE: If you want the chicken to cook faster, slice the breasts in half to make them thinner, or cut into chunks
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