I was at the grocery store the other day when I saw a pineapple and started chuckling when I remembered a story my mother told me. She and Dad travelled to Honolulu, Hawaii and went to see the Don Ho show. During the performance Don Ho selected several women from the audience, lined them up on stage and proceeded to kiss them, one woman at a time!  My mom was mortified to be selected but didn’t want to run off the stage. She said when it was her turn, he French kissed her and it was all she could do not to slap him!

The chicken in this recipe can start marinating before you go to work. After work, when you are ready to start cooking, this recipe takes about 45 minutes to make. 

Island Teriyaki Chicken and Vegetable Stir Fry  with Thai Jasmine Cilantro Lime Rice 

3 boneless, skinless, chicken breasts
15 ounces teriyaki marinade, divided (I use SOYVAY Island Teriyaki- it contains pineapple juice)
One (16 ounce) bag sweet multicolored mini-peppers, cut in half, tops and seeds removed
1 medium purple onion, cut in 2-inch thick slices
2 cups fresh snow pea pods
5 ounces shredded carrots
1/2 fresh pineapple cut into large chunks
Optional Garnishes: Sriracha, soy sauce, Thai Mae Ploy sauce, fresh cilantro

Thai Jasmine Cilantro Lime Rice (recipe below)

Cut each chicken breast into 2-inch square pieces and place in a zip top gallon bag. Pour 5 ounces Island Teriyaki marinade into bag and, squeeze to mix things up. Remove air and seal. Marinate chicken in refrigerator 6-8 hours. 

Remove chicken from refrigerator 30 minutes before you plan to cook. (Why? The proteins in chicken seize up and become tough if you cook it straight from the refrigerator.) Prep all vegetables before you start cooking. This recipe goes fast!

Assemble rice ingredients and start cooking rice (recipe below). 

Remove chicken from marinade and pat with paper towels to dry. Heat 1 tablespoon canola oil in a large non-stick skillet or wok on medium high heat. Add chicken and stir fry until brown on both sides and juices run clear (about 5 minutes). Remove chicken from pan and place in a bowl. Reserve.

Add mini peppers and red onions to skillet. Stir fry 3 minutes. Add snow pea pods, carrots and pineapple to pan. Stir fry 2 minutes. Add 10 ounces Island Teriyaki sauce and cook until hot (about 2-3 minutes).Stir chicken back into mixture.

Place rice on a large platter.  Pour chicken, vegetables, and sauce over cooked rice. Serve with Sriracha, soy sauce, Thai Mae Ploy sauce, and fresh Cilantro. Makes 6 servings. Enjoy, Friends!

Thai Jasmine Cilantro Lime Rice
2 tablespoons canola oil
1 tablespoon minced garlic
1 teaspoon kosher salt
2 cups Thai Jasmine white rice
1 can, full fat, Coconut milk 
2 cups water

Garnish: 1 tablespoon chopped cilantro and juice from 1/2 lime

In a large stockpot, heat oil in pan over medium high heat. Add garlic and salt. Gently sauté garlic about 30 seconds until soft but not brown. Add jasmine rice and stir to coat grains of rice with garlic oil. Add coconut milk and water. Stir. 

Turn heat to high and bring rice to a boil; stirring frequently. As soon as it boils; lower heat to low, cover with lid, and simmer 15 minutes. Remove from heat and set aside to rest 7-10 minutes. Garnish with lime juice and fresh cilantro leaves. Fluff with a fork. Pour rice on a platter. Makes 6 cups. Tip: This recipe will not work with “lite” coconut milk or brown rice.