Tuesday, April 2, 2013

A Little Taste of Hawaii

I've been trying (and unsuccessfully) to replicate the chicken teriyaki plate lunches/dinners we got in Hawaii. But tonight, I managed to get it right!


Teriyaki Chicken
1/2 cup pineapple juice
1/2 cup brown sugar
1/3 teriyaki marinade
1 tablespoon corn starch
1 lb chicken tenderloins






  1. Cut the tenderloins into small chunks. 
  2. Place the chunks into a non-stick pan and begin to cook on medium for 5 minutes
  3. Mix the remixing ingredients, making sure the corn starch is dissolved. 
  4. Add half of the marinade and simmer 2 minutes. 
  5. Add remaining marinade and increase heat to medium-high so marinade begins to boil and thicken.  Stir occasionally, 3-5 minutes. 
  6. Serve over rice. 




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