Big Kahuna Chicken Teriyaki Sandwich

We busted out the grill for the first time this year!  Nothing is better than food from off the grill.  From March to October I bet we use the grill AT LEAST 4 times a week, otherwise I am a crockpot girl.  I can't stand the heat from the oven!  So be watching for lots of yummy grill recipes in the coming months :)


I was hoping this sandwich was as good as it sounded.  It was!  I love it when that happens :)  The teriyaki sauce with the brown sugar was fabulous on both the pineapple and chicken.  The pepperjack cheese gave a good kick as well.  Can't complain, dinner was great!


Big Kahuna Chicken Teriyaki Sandwich



4 chicken breasts
1 bottle Teriyaki sauce (we used Lawry’s brand)
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple (or you can use fresh which would be even better)
4 slices Pepper Jack cheese
4 large hamburger buns


Pound chicken breasts until they are about 1/4″ thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)– one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).


Recipe Source:  Favorite Family Recipes

Pork Chops with Pineapple Fried Rice

(pic from The Pioneer Woman)

I LOVE it when pork chops are on sale...I buy up quite a few packages when they are.  Since my hubby needs a break from my love of chicken every now and again, pork chops are a great way to switch things up a bit. Combine the chops with delightful Asian flavors and this scrumptious rice and dinner is served!  Pineapples are so delicious right now, so take advantage and make this, heck...why not tonight?!

I wish I could have gotten a better picture of this myself, but I had some serious lighting issues when I was taking pictures of this lovely meal last night.  I'll try again next time I make it, but didn't want to wait for then to share this yummy meal!  Enjoy :)

Pork Chops with Pineapple Fried Rice

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups White Or Brown Rice, Cooked

6 whole Pork Chops

1 Tablespoon Butter

1 Tablespoon Peanut Oil Or Canola Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

3 cloves Minced Garlic

2 whole Eggs

1 jar (small) Drained Pimentos

1-1/2 cup Frozen Peas

2 Tablespoons Soy Sauce (additional)

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pineapple, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Recipe Source:  Pioneer Woman

Bacon-Wrapped Teriyaki Chicken Skewers

First off, lets just say I'm not quite happy with this picture...I am sick of the gray skies outside!  Inside pictures just don't do food justice.  


Secondly, these are dang tasty!  It's a good twist to normal old kabobs.  Absolutely divine :)


Bacon-Wrapped Teriyaki Chicken Skewers

From:  Our Best Bites


1 lb. boneless skinless chicken breasts or thighs

About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)

1 large can pineapple chunks (you won't use all of them)

Kikkoman Teriyaki Baste and Glaze

Kebab skewers or toothpicks

The easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.

Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.

Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers.

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.

Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.

**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.

Chicken and Fruit Pasta Salad

I do love me some good summery salads.  It's salads like these that you can find in every ward cookbook out there, with slight variations...because everyone loves recipes like this!  This one is mighty tasty and hits the spot on a hot summer day.  I especially loved the apples in this one...tasty, tasty stuff.  Enjoy:)

Chicken and Fruit Pasta Salad

From:  Burch Creek 5th Ward Cookbook

Mix and put in refrigerator overnight

Dressing:

2 c. mayo

16 oz. coleslaw dressing

1/2 c. (or about a bunch) chopped green onion

salt and pepper to taste

6 c. cooked chicken*

16 oz. cooked small bowtie pasta


One hour before serving add:

1 7-8 oz. pkg. slivered almonds

3-4 apples, peeled and cubed (we used a combo of granny smith and gala)

1 c. chopped celery

1 medium can pineapple tidbits or mandarin oranges (or a combo of both)

1 lb. red seedless grapes, halved

Enjoy :)

*If using for a side salad, feel free to sub extra fruit in for the chicken.

Crockpot Hawaiian Chicken

I have never had a whole lot of luck with chicken in the crockpot.  It almost always dries out and tastes awful.  I think I have finally figured out the problem...cooking time.  I saw this recipe and noticed the cooking time was so short, and thought we'd give chicken another shot.  I cooked it for 2 and a half hours, shredded it, and surprise...the chicken was still moist!  The best part of this is how simple it was...the chicken was frozen when I put it in!


This was super tasty over some cooked rice with some steamed broccoli.  I like to cook my rice in chicken broth, it gives it a wonderful flavor.


Crockpot Hawaiian Chicken
From:  Six Sisters Stuff


4-6 Boneless Chicken Breasts (mine were still frozen!)

1 (16-20 oz) Bottle Barbecue Sauce 

1 20 oz. can Pineapple Chunks, drained

Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Pineapple Glazed BBQ Meatballs over Rice

Yesterday around 5 o'clock I really didn't want to make dinner.  At 6:15 I had to leave for work.  What is a girl to do...let her family starve?!  I checked out Real Mom Kitchen, which always has lots of quick fixes, and this one sounded right up my ally.  I needed to get rid of some meatballs in the freezer, so this was perfect.  Good flavor, and all done in under 20 minutes...a success in my book!


Pineapple Glazed BBQ Meatballs over Rice
From:  Real Mom Kitchen

1 cup barbecue sauce

1 cup undrained crushed pineapple in juice

1 (16 oz) pkg fully cooked frozen meatballs

cooked rice

In a skillet combine the barbecue sauce and pineapple together.  Add meatballs and stir until coated.

Bring to a boil over medium heat.  Once boiling, reduce to a simmer and simmer for 10 minutes or until heated through.  Serve over rice.  Serves 4-6.

Hawaiian Chicken

After discovering the blog Macaroni and Cheesecake, I found this recipe.  The marinade for this chicken is AWESOME :)  It had a teryaki type taste with the soy sauce, but a kick with the cayenne.  The whole meal she had on her plate looked yummy, so I copied and had some cilantro lime rice and some fruit.  The marinade was yummy on the rice as well.

Hawaiian Chicken 

1 cup crushed pineapple

1 tbsp. honey

juice of 1/2 lime

1 tbsp. brown sugar

1/3 cup low sodium soy sauce

1 clove minced garlic

1/4 tsp. kosher salt

1/8-1/4 tsp. ground cayenne pepper

1 tbsp. cilantro

2 large chicken breasts, cut in half or 4 smaller chicken breasts

In a medium sized bowl mix together pineapple and all other ingredients except the chicken until combined. Place chicken in the bowl to marinate and refrigerate until ready to use. We marinated for 1 hour, but if you have less time it would be just fine.

After marinating, place chicken & marinade in a large skillet, sprayed with cooking spray. Cook over medium heat for approximately 20 minutes until chicken is cooked through and marinade has reduced just slightly. Serve chicken topped with cooked marinade & garnish with cilantro.

Raspberry Pineapple Sherbet

This recipe is one that my mom and Grandma Barb would always make for family gatherings in the summertime. I feel so much better after eating this than a bowl of regular ice cream. There is something about the frozen bananas that I just can't get enough of! Definitely a summertime fav of mine!  It makes me feel a little less guilty eating this than a big bowl of ice cream!  We have also used 2 boxes of pineapple sherbet rather than one of each, and it is great as well.

1 box raspberry sherbet
1 box pineapple sherbet
1 bag frozen raspberries
5 bananas

Let both boxes of sherbet soften, and then combine both in large bowl. Slice bananas (cut each slice into 1/4s). Mix bananas and raspberries into sherbet and refreeze for at least 1 hour.

Pink Flamingo

Jared’s specialty. It is really good and has just natural sugar

1 banana frozen
1/2 cup strawberries frozen or fresh
3/4 cup pineapple juice

Blend and serve. Makes one

Jared Hall

Cookie Salad

1 Lg. pkg. Instant vanilla pudding
2 sm. Cans mandarin oranges
1 pkg fudge striped cookies
1 c. buttermilk
1 Lg. can pineapple chunks
16 oz. pkg. Cool whip

Drain mandarin oranges and pineapple chunks. Mix buttermilk and pudding (will be a little thick). Fold in Cool Whip. Add in mandarin oranges and pineapple chunks. Just before serving, break up cookies and mix in the salad.