Chicken or Salmon Teriyaki With Pineapple Salsa Recipe

ingredients

Teriyaki
3 1/2 tablespoons soy sauce
4 tablespoons mirin (rice wine)
4 tablespoons rice vinegar
4 tablespoons sugar
1 tablespoon grated fresh ginger root
3 1/2 tablespoons beer
2 skinless, boneless chicken breasts or salmon filets (4 to 6 ounces each)

Salsa
1/3 cup diced, fresh pineapple
4 teaspoons diced red onion
2 1/2 tablespoons diced red bell pepper
1 small jalapeno pepper, seeded and diced
1 teaspoon chopped cilantro
2 teaspoons orange juice

directions

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.

Marinate the chicken in the teriyaki marinade, cover and refrigerate for at least 30 minutes or overnight.

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.)

Preheat the grill or broiler. Grill or broil the chicken on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Valerie REVIEW:
June 12, 2008

We recommend making the salsa ahead of time to let the flavors blend better (if you refrigerate it, make sure to let it come to room temp first before serving). Everything was outstanding. We let the chicken marinade for about an hour. Cooking time was perfect. The salsa isn't too spicy or too sweet and worked well with the teriyaki flavor. We served it with a simple fried rice.

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