Pineapple Teriyaki Chicken

Step 1

Cut chicken into bite-size pieces.

Step 2

Slightly open the can of pineapples and pour the juice into a gallon-size zipper bag. Set aside the pineapple chunks.

Step 3

In the same zipper bag, combine, soy sauce, brown sugar, honey, garlic, ginger, and sesame oil to make the teriyaki marinade. Massage to combine ingredients.

Step 4

Place the chicken pieces in the bag with the marinade. Seal the bag and massage to coat the chicken. Refrigerate for at least 2 hours, preferably overnight.

Step 5

Preheat your griddle or Blackstone to medium-high heat and add the avocado oil.

Step 6

Remove the chicken from the marinade, with a slotted spoon. Reserve the marinade.

Step 7

Cook the chicken on the griddle for about 5-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C).

Step 8

In a small saucepan, bring the reserved marinade to a boil. Reduce heat and simmer for about 5-10 minutes until thickened.

Step 9

During the last few minutes of cooking, add the pineapple chunks to the griddle and caramelize slightly.

Step 10

Pour the thickened marinade over the chicken and pineapples during the last few minutes of cooking.

Step 11

Remove the chicken and pineaaples from the griddle and let rest for a few minutes. Serve chicken and pineapples over rice garnished with chopped green onions and sesame seeds.