Chicken Teriyaki with Pineapple!

After we found out about the plethora of allergies my son had, one of the very first sauces I learned to make from scratch was teriyaki. I had been craving it, but didn’t know how it was made, and didn’t trust oils and different things at restaurants to keep any cross contamination of allergens getting into the sauce or food. So… I pulled up some recipes and made teriyaki sauce! SO easy!! I couldn’t believe that I had all of the ingredients just in my house! Now, if you don’t cook often, you may not… but the ingredients last for a long time, so if you like teriyaki… run out and get these ingredients and MAKE some!! It’s so delicious!


  1. 6 boneless skinless chicken tenderloins
  2. 1 zucchini, sliced and quartered
  3. 4 mini sweet bell peppers, any color, sliced thin
  4. 1/2 to 3/4 of a can of pineapple (or fresh!, whichever kind you like best)
  5. 1/2 small yellow sweet onion sliced
  6. 2 carrots diced
  7. 1 cup frozen broccoli cut into smaller pieces
  8. 1 1/2 cups cooked rice (1/2 cup uncooked… cook as per directions)
  9. salt and pepper to taste

For the Teriyaki Sauce

  1. ½ cup soy sauce
  2. 2 Tbsp rice vinegar
  3. 1 Tbsp sesame oil
  4. ¼ cup light brown sugar
  5. 1 Tbsp honey
  6. 1 tsp fresh ginger (I buy it like this)
  7. 1 tsp minced garlic (I buy my garlic like this)
  8. 2 tsp cornstarch+ 1 tsp water, mixed together




Start off by making the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.

Cook your rice. I just put water and rice into my rice cooker and hit a button. Either way, start it now.

Prepare your skillet and heat it to medium and coat with 1 TB olive oil. Salt and pepper both sides of your chicken. Add 1/4 cup of the teriyaki sauce to the chicken in the skillet to help cook. Brown both sides of your chicken, remove and dice into bite sized pieces and then add the diced chicken back to the skillet.

While your chicken is browning, chop your zucchini and carrots and slice your onions and peppers. Put 1/4 cup more of the teriyaki sauce into the skillet with the chicken and then add the carrots and onions. Cook until the carrots start to soften, and then add the broccoli, peppers and zucchini and the rest of the teriyaki sauce.

To serve, add rice to each bowl. Top with grilled veggies, pineapple and chicken. ENJOY!


And now, for the song of the day:

Just because I love Adele and carpool karaoke! 🙂



Pineapple Hawaii Chicken with Rice (Carrots&Cabbage on the side)


Looks a bit messy… but this was GOOD!!!


1 8 oz can pineapple chunks w/the juice
1/2 cup Brown Sugar
/2 cup water
1/3 cup Light Soy Sauce
2 lbs Chicken tenderloins; in chunks
2 TB honey (drizzled over top before cooking)

Original recipe makes 4 Serving

I place the frozen chicken tenderloins directly into the sprayed (with cooking spray) crockpot. Then, I poured the can of pineapple chunks into the crock pot. I then put the 1/2 cup water, brown sugar and soy sauce together in a 2 cup measuring cup and whisk until well blended. Then pour over the meat. Then, drizzle the honey over the top of the meat mixture, and place the lid on. Cook on low for 6-8  hours. I was going to then cut into chunks after the meat was cooked (because I used frozen tenderloins) and it just shredded apart! YUM! (High for 4 hours). When you’re about ready to eat, cook the rice. (I follow the directions in the rice cooker). I then cut up 5 carrots into large chunks, and did 1/2 cup of chopped cabbage, 1/5 of an onion chopped and some minced garlic and placed into a skillet with 1 TB of coconut oil and stir. I add salt & pepper to taste.


Right before I served it, I removed the JUST chicken with a slotted spoon from the crockpot and placed it into a bowl. I then poured the “sauce” or remaining liquid into a skillet (the same one I cooked the carrots in) and brought the sauce to a simmer. I then added 1 TB of flour while whisking quickly… keep whisking until smooth and thickened. Then, pour over the chicken and serve!

Then, serve over rice and ENJOY!!

Hawaiian BBQ Burritos


Adapted from this original recipe:

5 Frozen Chicken Tenderloins
1 cup of your favorite BBQ sauce
1/4 cup of salsa (or use 1 seeded jalapeno)
1/2 (4 oz used) can of crushed pineapple
2 green onions (scallions) chopped
3 burrito sized tortillas
Shredded Cheese

(This recipe makes 3-4 burritos, you can add more chicken to make more. I usually cook for 2 people and have 1 person leftovers)

Put 1 TB of olive oil in the bottom of your skillet. Place the chicken tenderloins (still frozen) into your skillet, and top w/half of the BBQ sauce, and place lid. Cook on medium-medium high heat. It will take 15-20 min. to cook through. Then, take 2 forks and shred the meat. Then, add the remaining BBQ sauce, salsa and pineapple. Cover again, and just before serving, top with scallions.

Serve on burrito tortilla w/shredded cheese.