Description
A quick and satisfying dish combining grilled chicken and shrimp on savory fried rice, topped with teriyaki sauce and pineapple for a delightful feast.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive or canola oil
- 1 lb shrimp, peeled and deveined
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp oil
- 3 cups cooked white rice (preferably day-old)
- 2 eggs, beaten
- 1 cup frozen mixed vegetables
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil (optional)
- 1 tsp garlic powder
- 1 tbsp oil for cooking
- ½ cup teriyaki sauce
- ½ cup pineapple chunks (canned or fresh)
- 2 whole pineapples, halved and cored
- Sliced green onions
- Sesame seeds
- Extra pineapple chunks (optional)
Instructions
- Season the chicken thighs with salt, black pepper, paprika, garlic powder, onion powder, and olive oil. Grill them on medium heat for about 6-7 minutes per side until cooked through.
- Toss the shrimp with Old Bay seasoning, garlic powder, black pepper, and oil. Grill them for 2-3 minutes on each side until they turn pink and opaque.
- In a large pan or wok, heat oil and add the beaten eggs. Scramble the eggs until cooked through, then add the cooked rice and mixed vegetables. Stir-fry for about 5 minutes.
- Pour in the low-sodium soy sauce, sesame oil, and garlic powder; mix everything well and cook for another 2 minutes.
- To serve, place the grilled chicken and shrimp on top of the fried rice. Drizzle with teriyaki sauce and add pineapple chunks for freshness. Garnish with sliced green onions and sesame seeds. If desired, use the halved pineapples as bowls for an attractive presentation.
Notes
Use leftover vegetables or adjust proteins to your liking. Ensure chicken and shrimp rest before slicing to enhance tenderness.
