dish
Chicken Teriyaki with Pineapple Salsa

2
Serves
234
Calories
13
Nutrients
15
Vitamins

Ingredients

3.5 tablespoons soy sauce
4 tablespoons mirin (rice wine)
4 tablespoons rice vinegar
4 tablespoons sugar
1 tablespoon freshly grated ginger
3.5 tablespoons beer
1/3 cup diced, fresh pineapple
4 teaspoons diced red onion
2.5 tablespoons diced red pepper
1 small jalapeño chili pepper , seeded and diced
1 teaspoon chopped cilantro
2 teaspoons orange juice

Cooking Instructions

1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2. Marinate the chicken in the teriyaki marinade, cover and refrigerate for at least 30 minutes or overnight.

3. For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the refrigerator for up to 3 days.)

4. Preheat the grill or broiler.

5. Grill or broil the chicken on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness.

Serve a few spoonfuls of salsa on top of each chicken breast with Jasmine Rice and Chinese Cabbage, Carrot and Broccoli Stir-Fry.

Serving Size: 1 chicken breast with salsa

Nutrition Information

Number of Servings: 2
Calories
234
Protein
40 g
Total Carbohydrate
10 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
5 g
Total Fat
2 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
97 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
69 %
Percent Calories from Carbohydrate
17 %
Percent Calories from Fat
9 %
Vitamin A
96 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
19 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Vitamin C
34 mg
Vitamin D
1 IU
Folate
15 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
29 mg
Iron
2 mg
Phosphorus
343 mg
Potassium
535 mg
Sodium
837 mg
Zinc
1 mg