- 4
Ingredients
- Pineapple-Teriyaki Glazed Chicken:
- 1 Tbsp vegetable oil
- 4 chicken quarters (I used chicken breasts)
- 1 tsp salt
- 1/2 tsp ground pepper
- 3/4 c pineapple preserves
- 1 Tbsp teriyaki sauce
- Ginger-Green Onion Rice:
- 2 (8.5 oz) packages fully cooked basmati rice, heated according to package directions
- 1/2 c chopped green onions
- 1/3 c finely chopped red bell pepper
- 1 Tbsp butter
- 3/4 tsp salt
- 3/4 tsp ground ginger
- 1/4 tsp ground black pepper
Preparation
Step 1
Preheat oven to 375º.
In a large ovenproof skillet, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add 2 chicken quarters to skillet, and cook until browned, about 3 minutes per side. Remove from pan. Repeat procedure with remaining chicken. Return all chicken to pan.
In the container of a blender, pulse together pineapple preserves and teriyaki sauce until smooth; brush mixture onto chicken.
Bake until a meat thermometer inserted in the thickest portion registers 165º, about 30 minutes, basting occasionally with pan juices and any remaining pineapple mixture.
Rice:
In a medium bowl, toss together all ingredients until well combined and butter is melted. Serve immediately.
From Cooking with Paula Dean, March/April 2016