Hello September and hello comfort food season! If you’re anything like me you’ve been waiting for fall to get here since the beginning of summer. I’m not joking either. I may be slightly addicted to fall and the holiday season. So when I say I’ve been counting down I definitely mean it! One of my favorite parts of fall is the comfort food. This is the time everyone pulls out their favorite homemade soups, traditional family recipes, and the recipes we enjoy without looking at the calorie count. This Cajun Chicken and Shrimp Alfredo recipe is one of those “don’t count the calories or fat” type of recipes. But that’s how you know it tastes delicious, right?Read More
Join me in celebrating Juneteenth by checking out the list of contributors to the 2021 Juneteenth Virtual Cookout down below. 40+ black creators contributed to this collaborative menu as a Freedom Day tribute. Juneteenth marks our country’s second independence day, the final emancipation of those enslaved in the US back in announced in 1865. Join in, share, and help us continue the legacy of celebrating progress. Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2021 on Instagram.Read More
Happy national chili month! I know, who knew this even existed, but there’s a national day for everything and everyone these days. This is one I will celebrate proudly because it involves me eating. Ha! This homemade crockpot chili is one of my all time favorite go to recipes for my family. Especially during fall and winter. Chili is one of the crowd pleasing comfort foods you can’t ever go wrong making. There’s something about a tomato based red sauce that is hearty and filling. Not only is this easy to make but it’s a crockpot recipe. Which means we are officially back in the season of dinner cooking while we live the hustle and bustle of our everyday lives. Yes!Read More
If you’re like myself and millions of other people around the world you are a fan of Starbucks. Well, at least one item on the Starbucks menu. I wouldn’t consider myself addicted like some people, but there is always one item on the menu drawing me in year round. Fall it’s the Pumpkin Spice latte or Frappuccino. Christmas season it’s the Cremé Brûlée latte or the Egg nog Frappuccino. Spring and summer it’s the Caramel Frappuccino. However, the one drink I love no matter the season is the Mango Drangonfruit Refresher. My sister got me hooked to it a little while back and it’s become one, of if not my absolutely favorite drink, on the Starbucks menu. It is for this reason I decided to create my own spin off of the Mango Dragonfruit Refresher. I used a few more tropical fruits and call it the Tropical Mango Refresher.Read More
Chicken Teriyaki Pineapple Bowls
About a year ago I saved a recipe video on Facebook for chicken teriyaki pineapple bowls. The recipe gave three ingredients to use but no details on measurements. I decided to wing it and see how it would taste. Although it tasted good I knew the dish could taste much better. Over the last few months I have tried many food combinations and different ingredients to achieve this final winning recipe. This is one of my family and friend favorites in our household.
One of my favorite parts of this recipe is you can use whatever vegetables you prefer in this dish. I've made chicken teriyaki pineapple bowls with broccoli, red bell peppers, green bell peppers, onions, etc. and they've all been delicious. However, out of all of these combinations, our favorite combination is the broccoli and onion. We especially love the teriyaki sauce. This recipe ensures there is plenty of gravy for your rice and any leftovers for the next day.
If you're lucky, you pick a very sweet pineapple and get to eat the delicious pineapple while you're cooking your meal. I'm currently working on a delicious drink recipe to use the sweet pineapple for so be on the lookout for that! In the mean time, enjoy this delicious, and easy, chicken teriyaki pineapple bowl recipe!
- 2 lbs. skinless chicken thighs
- 2 pineapples 1 pineapple per 2 people
- 1 cup soy sauce
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup mirin (Japanese sweet wine)
- 1/4 cup chicken stock
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 2 heads of broccoli
- 1 medium yellow onion
- 2 cups rice
- 4 cups water measurement for the rice
- red pepper flakes optional
Cut your broccoli florets off of the heads of broccoli into 2 inch sized pieces. Place in a bowl to the side
Cut your onion into 1-2 inch pieces and add them to the bowl with the broccoli pieces.
Cut your chicken thighs into 2 inch size pieces and set to the side in it's own bowl.
Start cooking your rice now so that it will be done at the same time as your chicken teriyaki mixture.
Heat your olive oil over medium high heat until very hot. Add your chicken thigh pieces to the pan and brown the chicken for 2-3 minutes.
Now add your soy sauce, honey, brown sugar, and mirin the pot with the chicken. Stir the ingredients together well and let the chicken cook for another 2-3 minutes.
Add your broccoli and onions to the pot and stir until well coated. Cover and cook your vegetables for 3-7 minutes. *How long you let your veggies cook depends on how crisp or soft you want your vegetables.*
While the vegetables cook down, cut your pineapple(s) in half, the cut a square around the middle of each half, and using a spoon scoop out the pineapple. Put in a bowl to the side to eat for later or to throw into your chicken teriyaki if you want more sweetness.
In a small cup mix together your chicken stock and cornstarch until the cornstarch completely mixes into the liquid. Pour the mixture over the chicken teriyaki and vegetables and stir enough to coat the food. Cover the chicken teriyaki again and let cook for a minute or two so the sauce will thicken.
Place your pineapple bowl halves on individual plates, scoop a cup of rice into each pineapple bowl, and then top with your chicken teriyaki and vegetables.
Sprinkle with red pepper flakes for a little spice and it's time to eat!