Teriyaki Chicken & Pineapple Rice
- 4Servings
Ingredients
- 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
Preparation
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.
