Grilled Chicken Teriyaki Pineapple Bowls - Island recipe in Weber Kettle - CROWD PLEASER! скачать в хорошем качестве

Grilled Chicken Teriyaki Pineapple Bowls - Island recipe in Weber Kettle - CROWD PLEASER!

Grilled Chicken Teriyaki Pineapple Bowls look like a lot of work but they are VERY easy. We created some Island recipes by adding some coconut rice to the pineapple as a base then topping the pineapple with the grilled chicken thigh meat cooked just right so that it has some char and is very juicy and not dried out. For coconut rice: 1 can Coconut Milk 1.5 cups Water Salt to taste Add rice to boiling mixture of Coconut Milk and water cover and let cook until rice is soft and flaky cooking time will vary. Cut Ripened Pineapple down middle then core out the center discard the rhine part if you don't like it if its ripe it should be edible and fine however it wont taste as good as the side parts. Marinate Boneless, Skinless Chicken Things in your favorite Spicy, Ginger Teriyaki Mariande. Reserve about 6 ozs to pour over cut meat to caramelize. Baste with marinade during the cooking process after each turn Cook at around 400 degrees and go for a nice char color and pull when temp reaches somewhere between 165-180. After removed cut in to bite sized pieces and pour reserved marinade on thighs and restrain to grill for 5-10 minutes to caramelize. To build Grilled Chicken Teriyaki Pineapple Bowl - Add base layer of coconut rice and then Grilled Chicken and Pineapple Garnish will Sesame seeds & Green onion or lime. To Subscribe to our newsletter please go to www.gquebbq.com and enter your email address. Lets get Social: Facebook: GQueBBQ Instagram: GQueBBQ Twitter: GQueBBQ