Dinner

Chicken Teriyaki with Coconut Scented Rice is for Dinner.

Chicken Teriyaki with Coconut Scented Rice takes 10 minutes to prepare.

Chicken Teriyaki with Coconut Scented Rice takes 15 minutes to cook.

Chicken Teriyaki with Coconut Scented Rice makes 4 servings.

The ingredients for Chicken Teriyaki with Coconut Scented Rice are:

1 c. rice
2 c. water
4 T. coconut milk2 red bell peppers, diced
1 sweet yellow onions, sliced vertically
1 T. olive oil
1 large can pineapple chunks in juice, undrained, 4 T. juice set aside
1 whole boneless, skinless chicken breast, cut into 1" cubes
4 T. teriyaki sauce
1 to 2 T. cornstarch
2 T. water

Here is how you make Chicken Teriyaki with Coconut Scented Rice:

Combine rice with water, coconut milk, and 4 T. pineapple juice in saucepan over medium high heat. Bring to a boil, stir and turn down to medium low till rice is done. While rice cooks, start chicken mixture. In large skillet with lid, saute peppers and onions in olive oil till soft. Add pineapple chunks and all but 4 T. juice and stir till combined. Add chicken and stir i teriyaki sauce. Cover and cook till chicken is done, about 5 minutes. Whisk cornstarch into water. Slowly whisk cornstarch into teriyaki sauce in skillet till chicken and veggies are evenly coated. Serve chicken mixture over rice. Garnish with fresh cilantro if desired. Number of Servings: 4Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Chicken Teriyaki with Coconut Scented Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 352.7

• Total Fat: 8.3 g
• Cholesterol: 65.7 mg
• Sodium: 698.7 mg
• Total Carbs: 38.5 g
• Dietary Fiber: 3.3 g
• Protein: 29.6 g