are easy to peel when you use a very sharp knife to cut off the
base and leaves. Stand the pineapple on one end, then slice down
to cut off the peel. Set on a plate and then slice the juicy
fruit off the core. Pour the juice into a measuring cup, then
squeeze more juice from the core to make a 1/2 cup juice for the
chicken will turn mushy if marinated longer than 24 hrs. Rice
may be made ahead of time as the chicken cooks in 20 minutes.
4 skinless, boneless chicken breasts (2
cup fresh lemon juice
tablespoons olive oil
cup teriyaki cooking sauce and marinade
cup pineapple juice
fresh pineapple, chopped (about 3 cups)
cup chopped yellow onion (1 small onion)
tablespoons chopped fresh parsley
teaspoon powdered ginger
teaspoon seasoning salt
teaspoon freshly ground Tellicherry peppercorns
tablespoons teriyaki cooking sauce and marinade
1. In a
glass bowl, marinate the chicken in the lemon juice, oil,
teriyaki sauce, and
pineapple juice for 6 to 24 hours. If you
marinate past the 24 hour mark the
chicken will become
mushy and lose its appeal.
2. Broil the
chicken or grill it outside for the best flavor. Cook
8-10 minutes per side.
3. In a nonstick
10-inch frying pan, cook the pineapple, onion,
parsley and ginger
powder for about 5 minutes or less.
Sprinkle with salt and pepper, then
the teriyaki sauce.
4. Slice the
grilled chicken with a very sharp knife and arrange
in a fan shape on
5. Spoon the
colorful salsa over the chicken fan. This looks so
pretty and is quite
good with the chicken!
This is delicious with an aromatic rice or pearl rice.
Spoon hot cooked rice into a small
bowl, then invert onto
each plate. Top rice with a sprig of
parsley or other garnish/herb.
Makes 4 servings