OK, y’all, I’ve got another ramen noodle dish for you, Pineapple Teriyaki Chicken Over Noodles. Honestly, I was going to use another type of noodle for this recipe, but the hubs bought two huge boxes of ramen noodles, so that was my only option. Ever since I made my last ramen noodle recipe, which you can check out here, he’s been buying those tasty packs in bulk.

The thought for this recipe came to mind when I was shopping at my favorite grocery store and saw the most beautiful assortment of pineapple. They had chopped pineapple, sliced pineapple, pineapple chunks, pineapple kabobs, whole pineapple … yeah, I know that I sound like Bubba from “Forrest Gump,” but I was really mesmerized.

I grabbed a package of the pre-sliced pineapples and a package of boneless chicken and headed toward the checkout. When I got home, I started prepping my chicken with this amazing teriyaki sauce (check it out here, Red Shell Teriyaki Sauce) and the pineapple slices. It didn’t have enough of the pineapple flavor, so I opened up a can of pineapple slices.

Yes, I bought fresh pineapple with every intention of using it, but I needed some of that pineapple juice in my marinade. Sure, I could’ve puréed or juiced the fresh pineapple, but I was rushing to get dinner on the table, so that canned pineapple was my hero.

Once I added the pineapple juice to the marinade, it was complete and smelled so good.

This meal will provide about four servings, so I was thrilled to know that I would have leftovers. But after my husband ate his first serving (in like two seconds), he went back for more, so we had only one little serving left. I took that for lunch, and it tasted even more incredible the next day.

Pineapple Teriyaki Chicken Over Noodles. (Andrea Mathis / Beautiful Eats & Things)

Pineapple Teriyaki Chicken Over Noodles

Click here for a printable version.

Serves: 4

Ingredients

• ¼ cup teriyaki sauce
• 1 20-ounce can sliced pineapples in 100% juice
• 3 cloves garlic, minced
• Salt and pepper to taste
• ¼ teaspoon crushed red pepper
• 2 chicken breasts, boneless and skinless, cut into pieces
• ¼ cup oil
• 2 cups broccoli slaw
• 2 cups broccoli florets
• 2 packages of cooked ramen noodles
• 5-6 pineapple slices (optional)

Instructions

1. In a medium bowl, combine teriyaki sauce, ¼ cup of pineapple juice, red pepper, about ½ of the minced garlic and salt and pepper to taste.
2. Set aside half of the marinade in another bowl and place chicken in medium bowl. Cover and let sit for about 20-30 minutes.
3. Heat a large skillet to medium heat and add 2 tablespoons of oil.
4. Place chicken in skillet and cook until chicken is thoroughly cooked, about 6-7 minutes on each side. Remove chicken from skillet.
5. In the same skillet, add 2 tablespoons of oil, broccoli slaw, broccoli florets and the rest of the minced garlic. Cook until veggies are tender.
6. Add pineapples at the end to brown slightly.
7. Add cooked ramen noodles and remaining marinade to skillet. Toss until all ingredients are combined.
8. Season with salt and pepper to taste.
9. Add chicken on top and serve. Enjoy.

Recipe notes

Nutritional information (1 serving): calories 385, carbohydrates 23 grams, fat 20 grams, protein 26 grams, saturated fat 4 grams, fiber 2 grams, sugars 8 grams.

Andrea Mathis is a registered dietitian and owner of Beautiful Eats & Things. For more great recipes, visit beautifuleatsandthings.com.