2-4 boneless chicken breasts
1 cup teriyaki sauce
1 can sliced pineapple in pineapple juice
1/2 cup onion, diced
1 tbsp garlic, minced
1/2 cup carrots, diced
1 cup broccoli florets, broken to small pieces
1/2 cup frozen peas, defrosted
3 eggs, beaten
3 tbsp light soy sauce
1 tbsp sesame oil
black pepper
green onions, sliced for garnish
In large baggie add chicken, teriyaki sauce and juice from pineapple can. Let marinate in fridge at least one hour. Grill chicken until done, grill pineapple 2 minutes per side. For fried rice: in a deep skillet, heat 2 tbsp olive oil, cook onion, garlic, carrots, and broccoli until veggies start to get tender. Push veggies to one side of pan, add a little more olive oil and add the eggs. Scramble the eggs and stir into veggies. Add peas, mix well. stir in rice, soy sauce, sesame oil and black pepper to taste. Mix well, cook 2 more minutes stirring often. Serve chicken and pineapple over fried rice.
