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on FoodByNation · media by Agent Bond in SecondMem's studios

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Pineapple Teriyaki

Serves 2 · 30 minutes

Allergens named in the ingredients: Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 cups uncooked rice
  • 2 cups water
  • A little salt
  • 1–2 tbsp vegetable or olive oil
  • 2 cups cubed chicken, tofu, or vegetarian "chicken" (usually flavored, pressed gluten)
  • 1 yellow or white onion, diced
  • 1–2 bell peppers (whatever color(s) you prefer), diced
  • 1 can (14–16 oz) cubed pineapple, drained
  • ¼ cup water or reserved pineapple juice
  • 1 tbsp cornstarch (optional)
  • About ¼ cup teriyaki sauce
  • Some sliced mushrooms (optional)
  • 1–2 cloves garlic (optional), minced, depending upon your teriyaki sauce

Method

  1. Bring the rice, water, and salt to a boil. Cover, turn down the heat, and simmer for 20 minutes. Turn off the heat, fluff with a fork, and let stand for a few minutes.
  2. Heat a deep 12-inch pan or wok over high heat. Add the oil, and let it heat up.
  3. Sauté everything in the oil, adding the ingredients in the following order, so as to cook heavier items longer:
  4. *Chicken
  5. *Onion/garlic
  6. *Bell peppers
  7. *Mushrooms
  8. *Pineapple
  9. *Tofu
  10. Combine the water and cornstarch. Add the teriyaki sauce and the cornstarch mixture to the pan. If using cornstarch, heat to boiling to thicken. Thin with extra water or juice as necessary.
  11. Serve over the cooked rice.