Type what you have

Ingredients

• ✓ teriyaki marinade
• chicken breast
• bamboo kabob stick
• sweet onion
• red bell pepper
• pineapple chunk

Instructions

1. 1 Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
2. 2 Soak bamboo kabob sticks in water for 30 minutes.
3. 3 Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
6. 6 Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.

By karatekidguy

Ingredients

• ✓ teriyaki marinade
• chicken breast
• cooking spray
• pineapple tidbit
• pizza sauce
• pizza crust
• canadian bacon
• mozzarella cheese
• oregano

Instructions

1. 1 Marinate chicken breasts in teriyaki marinade in the refrigerator for 1 hour.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray. Place marinated chicken on the prepared pan; discard excess marinade.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let cool slightly, about 10 minutes. Keep oven on.
4. 4 Lay drained pineapple tidbits between paper towels to pick up excess juice.
5. 5 Place pizza crust on a baking sheet and cover with sauce.
6. 6 Dice cooled chicken into small pieces. Cover pizza sauce with Canadian bacon, then chicken pieces, then with pineapple. Sprinkle with mozzarella cheese and top with oregano.
7. 7 Bake in the preheated oven until cheese is a light golden brown, 15 to 17 minutes. Remove from the oven and cut into triangles.

By Sara

Ingredients

• ✓ teriyaki marinade
• pork butt
• chicken broth
• salt
• black pepper
• sesame seed

Instructions

1. 1 Place pork shoulder in slow cooker and pour teriyaki sauce and chicken broth over pork. Cook on Low until pork is fall-apart tender, 5 to 6 hours.
2. 2 Remove pork from the slow cooker, shred, and season with salt and pepper. Garnish with sesame seeds.

By Yoly

Ingredients

• ✓ teriyaki marinade
• chicken soup base
• water
• avocado oil
• butter
• chicken thigh
• chicken drumstick
• honey
• garlic

Instructions

1. 1 Melt chicken soup base in hot water.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add avocado oil and butter; heat until butter melts. Add chicken pieces, skin-sides down, and brown for 2 to 3 minutes. Flip chicken and brown the other side.
3. 3 Turn off pot and remove chicken to a plate. Pour 1/2 of the prepared soup base into the pot, scraping the browned bits off the bottom with a spatula.
4. 4 Add honey, teriyaki marinade, and garlic to the remaining prepared soup base, stirring until well mixed.
5. 5 Place the trivet inside the pot. Add chicken in a single layer. Pour honey mixture over chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid. Enjoy!

By tim plank

Ingredients

• ✓ teriyaki marinade
• beer
• brown sugar
• kosher salt
• paprika
• black pepper
• cayenne pepper
• chicken leg
• vegetable oil

Instructions

1. 1 Combine beer, teriyaki marinade, brown sugar, salt, paprika, black pepper, and cayenne pepper in a bowl.
2. 2 Rub chicken legs with oil; poke several holes in leg flesh with a fork. Arrange in a single layer in a glass dish; pour marinade over chicken. Cover the dish with plastic wrap; refrigerate for 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade; shake off any excess. Discard marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink at the bones and juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into thickest part of legs should read at least 165 degrees F (74 degrees C).

By JOVICAT22

Ingredients

• ✓ teriyaki marinade
• chicken breast
• cola-flavored carbonated beverage
• barbecue sauce
• raspberry walnut vinaigrette
• brown sugar
• honey
• cardamom
• mayonnaise
• hamburger bun

Instructions

1. 1 Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
2. 2 Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
3. 3 After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
4. 4 Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
5. 5 Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

By MissPreNintendo

Ingredients

• ✓ teriyaki marinade
• ginger dressing
• spicy peanut sauce
• brown rice
• head lettuce
• bibb lettuce
• honey
• olive oil
• teriyaki sauce
• peanut
• ginger
• red onion
• red bell pepper
• green bell pepper
• water chestnut
• mushroom
• chicken breast

Instructions

1. 1 Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours.
2. 2 Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.

By Kaila M

Ingredients

• ✓ teriyaki marinade
• chicken breast
• soy sauce
• worcestershire sauce
• parsley
• lemon juice
• salt
• ginger
• garlic powder
• black pepper
• cayenne pepper
• cooking spray

Instructions

1. 1 Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
2. 2 Whisk soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and cayenne together in a bowl and pour into a resealable plastic bag. Add chicken strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or overnight.
3. 3 When ready to cook, preheat the oven to 180 degrees F (80 degrees C). Spray a wire rack with cooking spray; place the rack onto a rimmed baking sheet.
4. 4 Remove chicken from marinade and shake off excess. Place chicken on the prepared rack as close together as possible without touching. Discard remaining marinade.
5. 5 Bake in the preheated oven, flipping halfway through, until chicken is uniformly dark orange in color and dry inside when cut in half, 4 to 5 hours.

By C R Henning

Ingredients

• ✓ teriyaki marinade
• olive oil
• shrimp
• garlic
• garlic powder
• ginger
• brown sugar
• sesame seed
• white wine
• teriyaki sauce
• stir-fry vegetable
• white rice

Instructions

1. 1 Heat oil in a wok over medium heat. Add shrimp, garlic, garlic powder, and ground ginger. Cook until shrimp pink and opaque, 3 to 5 minutes.
2. 2 Add brown sugar, sesame seeds, white wine, teriyaki marinade, and teriyaki sauce, and bring to a boil. Add frozen vegetables and return to a boil. Reduce heat to a simmer. Cover and cook until vegetables are defrosted and crisp-tender, 10 to 15 minutes.
3. 3 Serve over rice.

By Kristi Celaya

Ingredients

• ✓ teriyaki marinade
• pork loin chop
• caribbean-style rub
• pineapple
• yellow onion
• apple cider vinegar
• brown sugar
• pineapple juice
• ginger root
• serrano pepper
• garlic
• mustard seed
• salt
• raisin

Instructions

1. 1 Place pork chops in a large glass or ceramic bowl; season liberally with rub. Pour marinade over chops; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 24 hours.
2. 2 While pork is marinating, combine pineapple, onion, vinegar, brown sugar, pineapple juice, ginger, serrano chiles, garlic, mustard seeds, and salt in a large saucepan; bring to a slow, simmering boil. Reduce heat to low; simmer until thickened, about 45 minutes, stirring every 5 to 10 minutes. Off heat, stir in golden raisins; cool slightly, 10 to 15 minutes.
3. 3 Preheat an outdoor charcoal grill for medium heat and lightly oil the grate.
4. 4 Remove pork from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill, making sure coals are not too hot, until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Serve with chutney.

By CityBornSouthern Living

Ingredients

• ✓ teriyaki marinade
• soy sauce
• ginger
• brown sugar
• red pepper flakes
• black pepper
• chicken breast
• scallion
• garlic
• sesame oil
• broccoli
• snow pea
• red bell pepper
• stir-fry sauce

Instructions

1. 1 Whisk together teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper in a large glass or ceramic bowl until well combined. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
2. 2 Heat a wok over medium-high heat. Add scallions, garlic, and sesame oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Add chicken to vegetables in the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By ANGIEQ

Ingredients

• ✓ teriyaki marinade
• chicken breast
• green onion
• salt
• pepper
• sugar
• rice vinegar
• olive oil
• wonton wrapper
• oil
• iceberg lettuce
• water chestnut
• sesame seed
• almond
• mandarin orange segment

Instructions

1. 1 Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. 2 Preheat an outdoor grill for direct heat.
3. 3 For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. 4 Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. 5 In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. 6 In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

By Penny Allen

Ingredients

• ✓ teriyaki marinade
• monterey jack cheese
• romaine lettuce
• black bean
• corn
• olive oil
• olive oil
• corn tortilla
• black pepper
• olive oil
• lime zest
• sesame oil
• garlic
• brown sugar
• lime juice
• red wine vinegar
• peanut butter
• cilantro
• chicken breast

Instructions

1. 1 Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
2. 2 Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
4. 4 Bake in the preheated oven until crispy, 5 to 10 minutes.
5. 5 Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
6. 6 Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.

By lolsmagrl

Ingredients

• ✓ teriyaki marinade
• cilantro
• chile-garlic sauce
• snow pea
• chow mein noodle
• black pepper
• salt
• broccoli
• yellow bell pepper
• tomato
• spaghetti
• chicken breast
• black pepper
• garlic
• sugar
• ginger
• canola oil
• sesame oil
• grapeseed oil
• rice wine vinegar
• soy sauce

Instructions

1. 1 Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
2. 2 Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
7. 7 Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.

By Julio Cardinale