Teriyaki Chicken & Pineapple Rice

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lemonade teriyaki chicken thighs with pineapple rice
  • 4Servings


  • 1 cup white rice, cooked
  • 1 cup diced canned pineapple
  • 1/3 cup chopped chives
  • 3 tablespoons butter
  • 6 tablespoons frozen lemonade concentrate, thawed
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 4 boneless, skinless chicken thighs


In large skillet, stir rice, pineapple, chives and butter over medium-high until warm, 3 to 5 minutes; season. In medium skillet, whisk next 3 ingredients. Add chicken, cover and cook over medium, 8 minutes. Uncover, turn chicken and cook over medium-low, basting, until sauce thickens and chicken is firm and cooked through, about 7 minutes. Serve with rice.