Recipe: Yummy Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls

Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls. Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers. All Reviews for Teriyaki and Pineapple Chicken. Really good recipe served it with brown and wild rice.

Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls Fire up the grill for these Grilled Teriyaki Chicken and Pineapple Kebabs! Keep all of the pieces (chicken, veggies and fruit) about the same size so that everything can come into contact with the Serve with your favorite sides and salads or over cauliflower rice (homemade or frozen, it's your call). Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour. You can cook Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls

  1. You need 1 of boneless skinless chicken breast cut into 1/2 inch strips.
  2. You need 1 bottle of teriyaki marinade.
  3. You need 1 of pineapple cored and cut into 1/2 inch slices.
  4. Prepare 2 of small bags or 1 large bag of frozen veggie and rice stir fry mix (I added one can of baby corn into my rice and veggies).
  5. Prepare 1 packet of stir fry seasoning.
  6. It's 1 box of frozen egg rolls.
  7. It's of Sweet and sour or sweet chili sauce to dip egg rolls in.

Push all of the cooked vegetables to the side of the pan. Beat the eggs and pour into the cleared half. Thai-style sweet and spicy pineapple fried rice with scrambled eggs and cashews. This is a healthy and quick, vegetarian weeknight dinner!

Teriyaki chicken and pineapple skewers with fried rice and veggies and eggs rolls step by step

  1. Cut chicken into strips and marinade for 30 min or more in 3/4 bottle of teriyaki marinade in the fridge..
  2. While it marinating core and cut pineapple and set aside..
  3. Cook egg rolls in the over as directed on package..
  4. After soaking bamboo skewers for 30 min to an hour in water to prevent burning put chicken strips and pineapple on them and either cook on your George foreman, pan fry or bake in oven until chicken is done then brush with remaining teriyaki sauce..
  5. Cook rice and veggie kid as directed on package (only takes about 5 minutes to cook in a lightly oiled skillet) and seasoning with stir fry seasoning also found in Asian aisle..
  6. I drizzled my rice and veggies with remaining teriyaki sauce for extra flavor and put it all on a plate with a side of sweet chili sauce. If you don’t like spicy use simple sweet and sour sauce. My egg rolls came with the sauce packets but I also added extra and bought another bottle of the sweet chili sauce in the Asian aisle at the store. Serve and enjoy !.

This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. It's a gastronomic homerun that makes the most of leftover odds and ends while resulting in a dish worthy of multiple servings, rave reviews and a call home to Mom. Chicken and pineapple are a perfect match for the grill. Top with lemony yogurt sauce for an easy summer meal. Serve grilled kabobs with yogurt sauce and either rice or couscous.

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