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BAKED PINEAPPLE TERIYAKI CHICKEN

4 boneless, skinless chicken breasts
FRESH ground salt and pepper to taste

• Season the chicken breasts with salt and pepper on both sides.

MARINADE
1 cup teriyaki sauce
1 cup pineapple juice
1 small pineapple, cored and sliced into rings
2 tablespoons QUALITY honey
2-3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil

• Whisk together the teriyaki sauce, pineapple juice, honey, minced garlic, grated ginger and sesame oil.
• Pour the marinade evenly over the chicken in a large ziplock bag. Marinade 2 hours.

 

• Preheat your oven to 375°.
• Lightly grease 9×13 baking dish.
• Place chicken breasts in the baking dish in a single layer. Reserve marinade.
• Arrange the pineapple slices around the chicken.
• Sprinkle pineapple slices evenly with brown sugar and drizzle with a little pineapple juice.
• Bake 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear and pineapple caramelizes.

2 teaspoons cornstarch
Sesame seeds, for garnish
Sliced green onions, for garnish

• As the chicken is baking, transfer the remaining marinade to a small saucepan.
• Whisk in the cornstarch and bring the mixture to a boil.
• Reduce the heat and simmer, stirring constantly until the sauce thickens to a glaze.
• Once the chicken is cooked, brush the thickened glaze over the chicken and pineapple.
• Sprinkle with sesame seeds and sliced green onions before serving.

NOTE:  If using canned pineapple rings be sure and drain them really well.

TERIYAKI GLAZED CORN

This recipe has a thick, buttery glaze that resembles salted caramel. This is NOT your average corn on the cob from summer BBQ’s.

1/8 cup Bragg’s liquid aminos
1/4 cup mirin
2 tablespoons sugar
2 tablespoons salted butter

• Add the liquid aminos, mirin and sugar to a small pot and bring it to a simmer.

• Reduce the heat to LOW and simmer, stirring regularly (DO NOT BURN) for 15 minutes or until the mixture is reduced to half and has thickened enough to leave a ribbon on your spoon. The glaze will thicken as it cools.
• 
Remove the pot from the heat and stir in the butter. 

• Brush the glaze onto cooked corn on the cob and serve immediately.
• Enjoy!


FRESH pineapple ring, FINELY diced

NOTE:  I like to use a thawed, well drained frozen corn in the winter that I heat in a skillet with a tablespoon of butter before adding the sauce. When using frozen corn I add a tablespoon of glaze to the pan with the pineapple last and cook 5 more minutes until heated through and well coated in glaze.