There are already hints of summer in the air. It’s getting warmer outside, spring flowers are coming up, and it’s no longer dark at the end of the work day. I’m starting to dream of fresh herbs growing on our back deck, outdoor festivals and sandy toes.
I was super excited to use pineapple in our dinner tonight to go along with the spring fever.
Boneless, skinless chicken breasts
1 bottle teriyaki sauce
1/2 large onion, sliced in rings
1 bell pepper, sliced
1 whole pineapple, sliced in rings
Tip: If you don’t have a pineapple corer, you should definitely get one. They’re awesome!
1. Pierce chicken with fork and pour 2/3 cup teriyaki sauce over chicken in a ziplock bag. Refrigerate for at least one hour.
2. Spray a casserole dish with cooking spray and lay onion and pepper in pan, then chicken (discard the marinade).
3. Top with pineapple rings and pour remaining teriyaki sauce over chicken.
4. Bake at 350 degrees for 40 – 45 minutes.
For the “Asian inspired rice” I just added a can of peas, some brown sugar, soy sauce, garlic and a little olive oil to some jasmine rice in a rice cooker and then added the appropriate amount of water. It actually came out pretty good, and went with the chicken quite well.
Now all I need is a glass of wine and a sunny patio.