With all of the stress of the holiday season, I needed something really simple to prepare this week. The pineapple teriyaki chicken, coconut rice, and tahini kale were all so simple to prepare, crazy delicious, and the flavors matched really well. So well, in fact, that I ended up mixing the rice and kale together and eating them as a single dish! I hope you enjoy this super simple meal as much as I did!
Note: I decided to half the chicken recipe to make the servings more closely match the side dishes. The chicken recipe halves really easily, just buy half as much chicken and half the ingredients for the sauce. You could just as easily double the sides and have enough to feed 8 or more. It’s up to you!
Pineapple Teriyaki Chicken Meal
This meal includes:
Below is an example of my grocery list and a list of items that I already have on hand in my pantry or refrigerator. Use the grocery list as a guide but, as always, check the pantry list for items that you may not have or need to restock, and check the grocery list for items that you might already have on hand. Adjust the lists as necessary.
|2 lbs.||bone-in chicken thighs|
|1 inch||fresh ginger|
|1 (18 oz.) jar||pineapple jam|
|1 (15 oz.) can||coconut milk|
PANTRY ITEMS / ON HAND
|1/2 Tbsp||vegetable oil|
|2 Tbsp||soy sauce|
|1/4 Tbsp||rice vinegar|
|1/4 Tbsp||corn starch|
|1.5 cups||dry jasmine rice|
|1 Tbsp||olive oil|
|1/4 tsp||cayenne pepper|
STEP 1: Begin making the pineapple teriyaki sauce for the chicken. While the sauce is simmering, prepare the chicken on the baking sheet. Coat the chicken in the sauce and place in the preheated oven to bake (see more detailed instructions here).
STEP 2: Once the chicken is in the oven, begin making the coconut rice. (Instructions here)
STEP 3: While the chicken is baking and the rice is simmering, prepare the tahini kale salad. (Instructions here). And then everything should be finished at about the same time!
You’ll definitely have left over jam if you make a half recipe of chicken, but luckily, jam stays good in the refrigerator for quite some time. Enjoy it on toast or just save it for the next time you need to make a pineapple teriyaki sauce!
The same goes for tahini. It’s like peanut butter and stays good in the refrigerator for quite a while. I enjoyed the “dressing” for the kale salad so much that I plan to make it as a spread on sandwiches or toast, or even just to dip crackers or vegetables in! Plus, you can use your tahini to make the most incredible (and easy) hummus you’ve ever had.