Did you know I have a passion for cooking? Probably not because all I have been posting is baby, baby, baby! Lately we have been in a recipe rut. Pre-baby, my husband and I fought over who was going to cook dinner, (sometimes I wanted to cook, merely so I wouldn’t have to clean. Sssshhh!), and make some pretty elaborate meals.
Post-baby, we don’t have a lot of time to spend in the kitchen. But I want to lose weight, and I have an itch to be creative! So I really wanted to cook something fun, (yet easy) for dinner, without having to spend a ton of time doing so. Baby would not allow that. It’s funny how as soon as I’m about to eat, someone suddenly becomes hungry…..
One of my go to’s in the summer, is a skewer with chicken or salmon, pineapple, red bell pepper and zucchini. I love grilled pineapple! Grilling really brings out the sweetness, and pairs perfectly with teriyaki chicken.
Since it is technically winter, (which means 68 in degrees in San Diego), I decided to make this recipe into a healthy bowl, and grill the veggies inside, on my grill pan. This pan is perfect for occasions like this. You get the wonderful grill marks and flavor, in the comfort of your kitchen.
Start by grilling the zucchini and red bell pepper first. You can add a touch of olive oil, and salt and pepper to taste, if you would like, but not necessary.
*I like to grill these veggies before the pineapple, so the pineapple is hot when plated.
I find pineapple extremely difficult to cut. Luckily Trader Joe’s has pre sliced pineapple. Canned will work as well. Or you can be a go getter, and cut up a fresh one! Once sliced into large pieces, place on grill pan, (or outside grill), on med-high heat.
While the veggies are grilling, cook the rice or quinoa according to package directions. I used white rice because that’s what we had on hand. We also use instant rice, that you can just throw in the microwave. It’s organic, and we get it in individual cups from Vons, or Safeway, depending on where you live. I grew up with Safeway, but in San Diego it’s Vons. Why?!?! It drives me insane.
Ok, back to cooking. Once the chicken is diced into bite size pieces, cook in a wok or skillet on med-high heat. When the chicken is browned, mix with teriyaki sauce. My absolute favorite sauce is the Veri Veri Teriyaki Sauce! It’s amazing, and comes in low sodium! Cook chicken for another 7-10 minutes, stirring occasionally.
Once everything is cooked, dice up vegetables into bite size pieces. Place half of cooked rice into a bowl, and add half of the veggies and chicken. Garnish with green onion.
Pairs well with a crisp white wine. I’m really into Sauvignon Blancs from New Zealand right now. Don’t tell the reds that I’m cheating on them….
This recipe is for 2 people, maybe 3. Enjoy!
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