Teriyaki chicken and peppers

Cooking teriyaki chicken and peppers with fried rice on a Blackstone griddle, and serving it in a pineapple boat, is a fun and flavorful way to enjoy a meal. Here’s a detailed recipe to guide you through the process:


For the Teriyaki Chicken and Peppers:

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 bell peppers (red, yellow, or green), sliced into strips
  • 1 small onion, sliced
  • 2 tablespoons vegetable oil
  • 1 cup teriyaki sauce (store-bought or homemade)
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • Sesame seeds and chopped green onions for garnish

For the Fried Rice:

  • 2 cups cooked white or brown rice (preferably cold, leftover rice)
  • 1 cup frozen peas and carrots, thawed
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Salt and pepper to taste

For the Pineapple Boat:

  • 1 large pineapple, halved lengthwise with the flesh scooped out (reserve the juice)


Prepare the Pineapple:

  1. Create Pineapple Boats: Cut the pineapple in half lengthwise. Carefully cut around the edge and scoop out the flesh, leaving about 1/2 inch border to create a bowl. Chop the pineapple flesh into bite-sized pieces and set aside. Reserve the juice.

Cook the Teriyaki Chicken and Peppers:

  1. Preheat the Griddle: Preheat your Blackstone griddle to medium-high heat.
  2. Cook the Chicken: Add 1 tablespoon of vegetable oil to the griddle. Add the chicken pieces and cook for about 5-7 minutes until fully cooked and browned on all sides.
  3. Add Aromatics: Add the minced garlic and ginger to the chicken, cooking for an additional 1-2 minutes until fragrant.
  4. Cook the Vegetables: Push the chicken to one side of the griddle. Add the remaining tablespoon of vegetable oil and then add the bell peppers and onion. Cook for about 5 minutes until they start to soften.
  5. Combine and Sauce: Combine the chicken with the peppers and onions. Pour the teriyaki sauce over the mixture and toss to coat evenly. Cook for another 2-3 minutes until everything is well combined and heated through.

Cook the Fried Rice:

  1. Scramble the Eggs: On a clear space on the griddle, pour a little vegetable oil and scramble the beaten eggs until fully cooked. Break them into small pieces with your spatula.
  2. Cook the Vegetables: Add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another minute.
  3. Add the Rice: Add the cold cooked rice, breaking up any clumps with your spatula. Cook for 3-4 minutes until the rice is heated through and slightly crispy.
  4. Combine Ingredients: Add the peas and carrots, scrambled eggs, soy sauce, and sesame oil. Toss everything together until well mixed and heated through. Season with salt and pepper to taste.

Assemble and Serve:

  1. Fill Pineapple Boats: Fill each pineapple half with a portion of the fried rice. Top with the teriyaki chicken and peppers mixture.
  2. Garnish: Garnish with sesame seeds and chopped green onions.
  3. Serve: Serve immediately and enjoy your teriyaki chicken and peppers with fried rice in a pineapple boat!

This dish is not only delicious but also visually impressive, making it perfect for a special meal or entertaining guests. Enjoy!

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