- 1 (8-ounce) can crushed pineapple
- 3 tablespoons low-sodium soy sauce
- 2 tablespoon honey or agave nectar
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, finely minced
- 4 boneless, skinless chicken breasts (about 2 pounds)
- To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.
- When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
- While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
- When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.
Thanks to http://steamykitchen.com/24191-pineapple-chicken-teriyaki-recipe-video.html for the recipe!
Crispy Asian Brussels Sprouts
- 1 pound fresh brussels sprouts
- 3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
- 3 tablespoons soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
- 2 tablespoons maple syrup
- 2 tablespoons fresh squeezed lemon juice (about half a large lemon)
- 1 garlic clove, minced
- 1 tablespoon Sriracha sauce
- Pinch of black pepper
- Kosher salt
- Preheat oven to 400°F and set a rack on the very top.
- Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
- Soak the cut brussels for a minute in water to clean them.
- Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
- Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
- Place in the oven on the top rack for 50-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy.
- During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
- Remove brussels from the oven after 50 to 60 minutes, once all brussels are nice and crispy.
- Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!
Thanks to thebakermama.com/recipes/crispy-asian-brussels-sprouts/ for the recipe!
Cilantro Brown Rice
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice (I used brown rice to make it healthier)
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn.
- Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done.
- Add more liquid as needed. The rice shouldn’t be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
Thanks to http://www.foodnetwork.com/recipes/ree-drummond/garlic-cilantro-lime-rice-recipe.html for the recipe!