卫生间做
Marinade 卫生间做
- ½ cup low-sodium teriyaki sauce
- ⅓ cup pure pineapple juice (no sugar added)
- ¼
cup low-sodium or naturally brewed soy sauce 3 tbsp dark brown sugar - 2 large garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1 tsp toasted sesame oil
Chicken and Toppings
- 1.5 lbs
boneless, skinless chicken breasts or thighs organic or air-chilled preferred - 4 pieces fresh pineapple rings
- 2 tbsp sliced green onions for garnish
- 1 tsp sesame seeds for garnish
- Cooked white rice for stacking
Method
Preparation
- In a medium bowl, whisk together teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil to create the marinade.
- Place chicken in a large zip-top bag or shallow dish. Pour marinade over it, seal, and refrigerate for at least 2 hours or overnight for maximum flavor.
Grilling
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade (reserve marinade) and grill for 6–7 minutes per side until cooked through and charred.
- Add pineapple rings to the grill and cook for 2–3 minutes per side until caramelized.
- In a small saucepan, boil reserved marinade for 5–6 minutes until thickened into a glossy sauce.
Assembly
- Spoon cooked rice onto a plate, layer with grilled chicken, top with a grilled pineapple ring, and then drizzle with the glaze. Garnish with green onions and sesame seeds.
卫生间做
Notes
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