Pineapple & Teriyaki Chicken Skewers with Green Onion Rice
Prepare your white or (hopefully) brown rice according to the package. When it’s done, put in a bowl and add 1-2 chopped green onions (optional), salt, pepper & any left over herbs you may have – cilantro, thyme or tarragon would work well…cover & set aside. You may also want to add one drop of sesame oil, seseame seeds and/or chopped nori (seaweed paper). You will need 10-14 wooden skewers. If you don’t have any, NO problem, just serve this chicken over rice, baking on a cookie sheet as described (without the skewers at all).
Marinade
- 1 cup teriyaki sauce – please choose an all natural one, with no high fructose corn syrup!
- 1/2 tsp sesame oil
- 1 garlic clove – chopped
- juice from 1 lemon
- 1 tbls agave nectar
- 1 pound chicken tenders
- 1 tablespoon sesame seeds (optional)
- 1 small can crushed pineapple or 1/2 fresh pineapple chopped
Soak bamboo skewers in water for 1 hour to keep from burning later.
Mix first five marinade ingredients together in a glass or plastic bowl large enough to hold all of the chicken. Submerge chicken in the marinade, cover, and refrigerate for 1 hour.
Preheat oven to 375 degrees F.
Thread 1 chicken tender on each skewer towards end of the stick (fun part for the kids), and line up on a sheet pan. Top the chicken with the crushed drained pineapple. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving with the Green Onion Rice.
From start to plate, these little tasty morsels take about 35 minutes to prep, cook and serve and if you have a little one around who loves rolling meatballs, then this can turn into a great half hour of time with your little chef.
I served this batch with simple cut leafy greens, peanut butter noodles & brown rice with tamari. More on how I did that all in 35 minutes, below!
Turkey Teriyaki Meatballs
- 1# ground turkey (or chicken)
- 1/2 cup gluten free breadcrumbs
- 1 egg
- 2 tbls chopped ginger
- 2 tbls chopped cilantro – optional
- 1/2 cup prepared teriyaki sauce (i like soyaki in the blue & white bottle)
- 3 tbls coconut oil
In a medium bowl, quickly combine all of the above ingredients (except coconut oil-that goes in a large skillet). I like to use a small ice cream scoop to make my meatballs (and if i’m alone), but you can easily roll these by hand. Heat up your pan (on medium heat) with coconut oil and as you make these, drop them carefully into the oil. When they are brown on one side (about three minutes or so), gently turn them over. When they are all turned over, lower heat and cover with a lid for about 7 minutes. Done.
If you want to add the Peanut Butter Noodles, then while the meatballs are cooking, combine the following ingredients in a medium bowl. It helps if you have already boiled a batch of whole wheat thin spaghetti, but you can easily pop that on the oven at this time too. If you don’t think your child will eat anything remotely exotic like these noodles, then keep their noodles plain with butter and add all of the fun stuff to yours!
Peanut Butter Noodles
- 3 tbls tamari
- 2 tbls rice vinegar
- 3 tbls smooth creamy peanut butter
- 2 tbls chopped ginger
- 3 tbls chopped cilantro
- 1 clove chopped garlic
- 2 tbls olive oil
- 1/2 # whole wheat thin spaghetti (pre-cooked)
Whisk it all together and set aside. When your noodles are done, drain them and add them to this sauce, tossing gently. I used Trader Joe’s Instant Brown Rice (ready in 2 minutes) and drizzled some tamari on top! An instant hit in my house!
When I do eat chicken, This is usually how I prepare it…
- buy an organic, whole chicken & remove the insides (then rinse the chicken out)
- pre-heat your oven to 450 degrees
- pat the chicken completely dry
- place on a foil lined baking sheet, breast’s in the air ladies! no, you do not need to put it on a rack!
- coat your bird with 1/4 cup olive oil, salt, pepper & preferably Zuma Organic Poultry Seasoning
- place in center of oven for 50 minutes – DO NOT open the oven…as much as you want too, don’t do it!
- you will hear crackling, popping, sizzling and perhaps see a bit of smoke – don’t panic
- after 50 minutes, take out the golden brown bird and let it rest for about 15 minutes
it’s that easy…let me know what you think…
Each week I get asked to teach certain recipes that students really want to learn…like how to prepare the perfectly cooked artichoke, or “how do you make that kale salad I can find at PC Greens”, the “secret” recipe for my homemade granola, WHAT kind of butter did you put on my crostini?!…
the list goes on…
NOW, you can learn some of my most requested recipes in ONE class!
Please join me for this 2-hour action packed FUN evening!
Go home with compound butters & granola…
as well as a new found love of kale!
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MENU
Artichokes Stuffed with Tomato Bruschetta Salad
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Chilled Gazpacho with Avocado & Cucumber, Served with Homemade Parmesan Crouton
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Chopped Kale Salad with Pinenuts, Dates & Meyer Lemon Vinaigrette
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Homemade Granola
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Compound Butters on Herb Crostini Squares
Lavender Butter
Roquefort & Sun-Dried Tomato Butter
Raspberry Butter
ALL recipes in this class are naturally Gluten-Free!
$60 per student
address given at time of registration / Zuma Beach House
To register, click on “Pay for Class”
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