Marinated chicken, rice, and veggies are a staple dinner at our house. Everyone cleans their plate and asks for more. Today’s variation uses a Hawaiian-inspired pineapple teriyaki sauce. Hope you enjoy it as much as we did!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($8.50 total)
2 lb chicken breast – $6.54
1/2 bottle Island Soyaki sauce (or teriyaki sauce + pineapple juice) – $1.85
1 tbsp olive oil – $0.20
Rice and veggies on the side if desired
1. Cut the chicken breast up into pieces about 1/2″ thick. Mix the chicken pieces well with the sauce to coat each piece, then put the whole thing in a dish and cover it to marinate in the fridge for at least 1 hour.
2. Heat the olive oil in a pan over medium-high heat. Drain the sauce from the chicken and save the sauce for later. Drop the chicken into the hot pan and let it brown for a couple of minutes. Flip each piece over the cook the other side, then add the sauce back in and let the whole thing cook for 5-10 minutes, stirring occasionally, until the thickest chicken piece is no longer pink inside.
3. Serve the chicken pot straight to the table with whatever side dishes you like. Basmati rice and peas and corn with butter went over well here. The sauce tastes great poured over the rice on your plate too.
Sustainability Score (explained here)
- Time to make: 2 = 1-3 hours
- Servings: 3 = >6 servings
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 2 = moderate impact
- Nutritional value: 3 = optimal nutrition
- TOTAL: 16/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!