This recipe was quick and easy. I marinated the chicken for about an hour and a half. One MAJOR change---I made 1 1/2 times the marinade as I will NOT reuse marinade that has been used on raw chicken. I went ahead and followed the instructions and boiled it but I'm not sure what the benefit was there. I took this to a party and it went over great! Everyone loved it. To serve that purpose I cut the chicken up into chunks then put it over the rice. This was a great marinade and does great things for the rice also.
I thought this was really good. I did take the advise and cut back on the soy sauce and I am glad I did. I was cooking this in -26' weather so I did not grill it but I did cut it into tender size strips which cut down on marinating time and cooked it for about 5 minutes on the George Foreman Grill. For added nutrition I used brown rice with carrots green pepper celery and onion with a little bit of olive oil. I also did not use the same marinade the chicken was in I made extra sauce and set it aside the pineapple in the marinade was good on the rice.
I thought the flavor was amazing..especially from a marinade perspective - VERY flavorful. I boiled the marinade as instructed (which would elimate any risk of salmonella or other bacteria to reference the previous reviews comment) which made it even MORE concentrated. I suggest adding some water to it after its boiled a bit to cut down on the overpowering taste of the salty soy sour lemon and tangy pineapple. But in the end I found this to be a fabulous combo of flavours!
This was excellent fast and a nice dinner for a warm summer evening. As an alternative I used the chicken cooked in this manner then sliced it onto a salad of romaine mandarine oranges and chow-mein noodles. Yumm!
i was looking for something quick and was inspired by this recipe. i put together the marinade portion adding about a half-cup of water mixed with a tablespoon of cornstarch which turned the marinade into a silky smooth sauce. then i diced the chicken and sauteed it adding the sauce and a bunch of precooked rice. i like the combo but would add some red bell pepper next time for color and contrast and cut WAAY back on the soy sauce (down to a quarter cup i think). would be good as a tofu marinade for the vegetarians in the house too.
i changed the pineapple to a can of cocktail and then reduced the soy sauce to 1/4 cup...sodium is unhealthy! then i added a can of coconut milk and then stirred everything together into a crockpot and cooked it on high until the chicken was cooked through and served on a bed of brown rice....yum
i liked this recipe a lot. but i did not like the pineapples. next time ill use just pineapple juice! i also cut back on the soy sauce (1/4 cup) and use brown sugar instead of white. o and added and extra tablespoon of bbq sauce (i used a spicy bbq sauce) and a tablespoon of honey. o and i baked the chicken since its too cold out side to grill. it was very yummy over the white rice and i served w/a side of steamed broccoli.
Nope sorry. The chicken was too salty but I could eat it. The boiled marinade I had to throw out because all I could taste was the salt from the soy. The rest of my family agreed.
nope sorry this one is gross. And I agree with the other reviewer you should NEVER reuse a chicken marinade.
The family agreed that using store-bought Terriaki would have been much better and certainly a lot easier.
