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Teriyaki Chicken Pineapple Bowl

Teriyaki Chicken Pineapple Bowl

Watch Video
degree-icon Easy
time-icon 10 minutes
time-icon 20 minutes
time-icon 6-8 hours
time-icon N/A
time-icon N/A
degree-icon Easy
time-icon 10 minutes
oven-icon 20 minutes
snow-icon 6-8 hours
plate-icon N/A
dish-icon N/A

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Ingredients

Teriyaki Chicken Pineapple Bowl
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Brown Sugar
  • 1 1/2 teaspoon Fresh Ginger, chopped
  • 1 teaspoon Fresh Garlic, chopped
  • 4 tablespoons MagicalButter Olive Oil
  • 3 tablespoons Rice Wine Vinegar
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Honey
  • 1/4 Cup Water
  • 1 tablespoon Sesame Seeds
  • 2 Chicken Breasts

How To

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Teriyaki Chicken Pineapple Bowl
  • Add all ingredients, except sesame seeds and chicken breast into the MagicalButter machine, starting with your liquids.
  • Replace your head unit and set the temperature to 130º Fahrenheit. Set your time to 1 hour.
  • Once your machine finishes, pour your marinade into a baggie with your chicken breasts and sesame seeds. Store in refrigerator for 6-8 hours, or overnight for best results.
  • Pour chicken and marinate into pan and reduce on medium heat. While this is reducing, prepare your pineapple bowl.
  • Slice the pineapple in half lengthwise and scoop out the pineapple fruit. Set aside and save for when the chicken finishes.
  • Caramelize the pineapple chunks and then add them to your chicken.
  • Put everything together in your bowls and serve hot! Enjoy!