Pineapple Teriyaki
Pineapple teriyaki is a fast pan dinner that goes from stove to table in about 30 minutes. The sweet fruit, onion, and bell pepper carry the dish, so the protein is your choice: chicken, tofu, or pressed gluten all work. Start the rice first and it will be ready as the stir-fry finishes. Red and green peppers look good against the yellow pineapple, and the drained juice thins the sauce nicely.
Instructions
Put the rice, water, and salt in a pot and bring to a boil. Cover, turn the heat down, and simmer for 20 minutes, then turn off the heat, fluff the rice with a fork, and let it stand for a few minutes.
Heat a deep 12-inch pan or wok over high heat. Add the oil and let it get hot before anything goes in.
Start by sautéing the chicken, if you are using it, until it is cooked through. Add the onion and garlic next, then the bell peppers, so the heavier pieces get the longest time in the pan.
Stir in the mushrooms if you are using them, then the pineapple. If you are using tofu instead of chicken, add it last so it does not break up.
Stir the water or reserved pineapple juice into the cornstarch until smooth. Pour this and the teriyaki sauce into the pan.
If you used cornstarch, bring the pan to a boil so the sauce thickens and turns glossy. Thin it with a little extra water or juice if it gets too thick.
Spoon the teriyaki over the cooked rice and serve.
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