Asian

Teriyaki Chicken with Pineapple and Bell Peppers is for Dinner.

Teriyaki Chicken with Pineapple and Bell Peppers takes 30 minutes to prepare.

Teriyaki Chicken with Pineapple and Bell Peppers takes 30 minutes to cook.

Teriyaki Chicken with Pineapple and Bell Peppers makes 4 servings.

The ingredients for Teriyaki Chicken with Pineapple and Bell Peppers are:

4 chicken breasts
3 cups chicken stock
2 tablespoons vegetable oil
2 cups brown rice
1 cup shelled edamame
1 small bunch scallions, cut into 1-inch lengths
Salt and pepper
1 ripe pineapple, cut into chunks
3 red, orange or green bell peppers, cut into bite-size chunks
1 jalapeno chili, seeded and finely chopped
1/2 cup teriyaki sauce or reduced-sodium teriyaki sauce
Juice of 2 limes
3 tablespoons honey or agave syrup
One 1-inch piece fresh ginger, thinly sliced crosswise

Here is how you make Teriyaki Chicken with Pineapple and Bell Peppers:

In a large saucepan, bring 2 cups chicken stock and 1 tablespoon oil or butter IF you desire. It isn't necessary. Stir in the rice and edamame and return to a boil, then cover the pot, lower the heat and simmer until the rice is cooked through, 15 to 18 minutes. Fluff the rice with a fork and stir in the scallions. While the rice is working, in a large skillet, heat 1 tablespoon oil, 1 turn of the pan, over high heat. Season the chicken breasts with salt and pepper, add to the skillet and cook, turning once, until just done about 10 minutes. I like to add water instead of oil' it all depends on your tastes.Transfer the chicken breasts to a plate. Add the remaining 1 tablespoon oil, 1 turn of the pan, to the skillet. Add the pineapple, bell peppers and jalapeno chili and cook until crisp-tender and the pineapple is browning at the edges, 3 to 4 minutes. Transfer the peppers and pineapple to the pork plate. Lower the heat under the skillet to medium-high and add the remaining 1 cup chicken stock, the teriyaki sauce, lime juice, honey and ginger. Cook until reduced by about half, about 5 minutes. Add the chicken, pineapple, pepper mixture, lower the heat and simmer for 5 minutes. Serve on top of the scallion rice. Scoop the sauce from the bottom of pan and pour over the top. Number of Servings: 4Recipe submitted by SparkPeople user BLUIZ79.

The nutritional information for Teriyaki Chicken with Pineapple and Bell Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 671.4

• Total Fat: 13.1 g
• Cholesterol: 136.9 mg
• Sodium: 1,142.7 mg
• Total Carbs: 70.2 g
• Dietary Fiber: 5.4 g
• Protein: 66.7 g

Teriyaki Chicken with Pineapple and Bell Peppers is Asian cuisine.

The dietary needs meet for Teriyaki Chicken with Pineapple and Bell Peppers is Low Fat