Now, ya’ll know I love taking a simple dish and putting some stank on it! 💁🏽
Chicken teriyaki is a quick and delicious dish that’s filling and add the pineapple boat, very appeasing to the eye. My mom taught me, you first eat with your eyes! If a dish doesn’t look good, people are going to think it doesn’t taste good. One of my favorite parts about serving meals and hosting parties is the aesthetics! Of course, it can’t just look good, it needs to last good too. Don’t worry, boo. I got you on that! Full recipe on how to whip this meal up in under an hour!
1 cup of brown Rice
1 pound of boneless skinless chicken thighs
1 bottle of Lawry’s chicken teriyaki marinade
1 head of cabbage
3 medium zucchinis
2 bunches of broccoli
1 bag of baby carrots
Dice chicken thighs, season with lawless seasoning salt and pepper and let marinade inelastic ziplock bag for 30 minutes in the sauce. Prepare rice and then come back to cook chicken as it only takes about 10-15 minutes to cook.
Once completely marinated, add oil to skillet, chicken and cook throughly for 15 minutes until done.
Brown rice will take the longest to cook, so start this first! Let 2.5 cups of water boil then add 1 cup of brown rice. Reduce heat to medium and let rice cook for about 30 minutes.
Next, chop cabbage in fourths and then eights.The thinner the cut, the quicker it cooks. When you trying to feed these men folk who come home starving, you need to optimize time chile!
Slice zucchini vertically, chop broccoli florets into small bite sized portions while keeping carrots whole. Add about 1/4 cup of water to a skillet and cook veggies on medium until tender. Season with salt and pepper to taste. Let simmer while preparing chicken. The cabbage and carrots takes the longest of the veggies. Thus, chop cabbage first and add carrots to the skillet first to allow it to start cooking.
Slice pineapple through the center. Be careful when cutting through the head of the pineapple as you don’t want to damage the leaves for presentation sake. The center of the pineapple is the toughest portion. Normally when I cut the pineapple, I would core the center but since I wanted to preserve the pineapple for presentation, you have to manually remove the core. Cut the pineapple vertically then horizontally to make lines to easily remove the pieces. Once the pieces are removed, take about a half of cup of the pineapple chunks and dice them into small bite sized pieces. Add those pieces to the chicken marinade. Now, go back to chicken section and prepare the thighs. Go shanty, it’s ya birthday!
Rice? Done. Chicken thighs? Done. Veggies? DONE! Time to plate it and get piggy with it! (Nah, nah,nah nah nap!)
Presentation is key!
Done! “I just hit a stain, faneto!” How do you like it? Comment below!