Try this Chicken Teriyaki with Pineapple Salsa recipe, or contribute your own.
Suggest a better description1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.
2. Marinate the chicken in the teriyaki marinade, cover and refrigerate for at least 30 minutes or overnight.
3. For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the refrigerator for up to 3 days.)
4. Preheat the grill or broiler.
5. Grill or broil the chicken on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness. Serve a few spoonfuls of salsa on top of each chicken breast with Jasmine Rice and Chinese Cabbage, Carrot and Broccoli Stir-Fry.
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Serving Size: 1 Serving (794g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 437 | ||
Calories from Fat: 35 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 7160.1mg | 247 % | |
Potassium 2806.3mg | 74 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 19.9g | ||
Protein 65.9g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 437
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