PINEAPPLE TERIYAKI CHICKEN AND SHRIMP
A simple delicious teriyaki recipe, great for weeknight meals, great addition to your meal prep and meal plan
- boneless skinless chicken breast (cut in desired sizes)
- large shrimp (peeled and deveined)
- pineapple (diced ( preferred fresh))
- assorted bell peppers (diced)
- 6 tempura batter (5 tbsp all-purpose flour and 1 tbsp cornstarch)
- onion (diced)
- 3 cloves garlic (minced or sliced thinly)
- 21/2 teaspoons salt, black pepper, black pepper, onion powder, garlic powder, smoked paprika, (divided for chicken, shrimp and sauce)
- 1/2 teaspoon chicken seasoning, old bay seasoning, ground nutmeg
- 2 brown sugar (I prefer coconut brown sugar)
- honey (agave is fine also)
- cayenne or red pepper flakes
- 1 .5 teaspoon cornstarch (mix with 2 tbsp water for cornstarch slurry)
- fresh ginger (grated)
- DIRECTIONS
Season chicken with 1 tsp salt,1 tsp black pepper,1 tsp chicken seasoning. Using your hands mix seasoning well into chicken, add 3 tbsp tempura batter on chicken, and again using your hands mix well into chicken, set aside, and use remaining seasoning to season shrimp, also add remaining 1 tbsp tempura batter on shrimp. Heat oil on medium-high heat, fry chicken in batches, no more than 3 minutes for set aside then do the same with shrimp for no more than 2 minutes. In a small bowl combine all the liquid with sugar, honey ground nutmeg, and ginger mix well, and r set aside.
In the meantime, in a large bowl, combine all the ingredients for the sauce and mix well. When finished browning shrimp, I changed the oil for cleaner oil, you do not have to, if you do add 1 tbs olive oil, sauté onions and minced garlic for about 2 to 3 minutes, add diced pineapples, and sauté for 2 minutes. Add liquid mixture. Bring to a boil, add cornstarch slurry stir and remaining dry seasoning, and mix well. Add the chicken and shrimp to the sauce and stir for about 2 minutes to combine and help the chicken and shrimp to absorb that delicious sauce