Ingredients
2 3/4 lbs boneless skinless chicken breasts
4 cups Teriyaki sauce
3 pineapple fruit cups, or sliced pineapple
1/4 cup brown sugar
Butter for preparing the chicken
Method
Sources
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
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Preheat skillet at medium temperature and coat in butter or margerine. Chop chicken breasts into 1 inch cubes, making sure there are no large chunks. Place chicken into skillet, and add more butter if needed. Stir chicken constantly until all pieces are thoroughly cooked and are a white to light brown color. Drain any extra butter, and pour in 1 1/2 cup of teriyaki sauce and the juice from 1 fruit cup. Do not add the fruit pieces yet, only the juice. Stir in 1/4 cup of dark brown sugar. Stir for 5-10 minutes, and pour 1 1/2 cup more teriyaki and all of the contents of the fruit cups. Place lid over skillet and lower heat. Simmer for fifteen minutes, and remove from heat, stirring again. This dish is wonderful with white rice.