The Recipes

Acai Teriyaki Chicken with Pickled Cucumbers

There was a reception in my building at work put on by a ton of growers and grocers.  I got to stock up on tons of great produce, including cucumbers and pineapple.  This week's cooking is likely going to be using all of that up.

Acai Teriyaki Chicken with Pickled Cucumbers


- 1 bone-in chicken breast (skin on or off - your call)
- 1/4 c. diced pineapple, plus two extra cubes set aside
- 2 T. soy sauce
- 2 T. mirin
- 4 T. sugar, divided
- 1/4 c. acai or other fruit juice
- 2 T. red onion, diced
- 1/4-in. piece of ginger, grated
- handful of cilantro, chopped
- 1-2 miniature cucumbers, sliced into half-moons
- 1/2 c. red wine vinegar
- 1 T. crushed red pepper
- 1/2 lime, juiced
- handful of dill, chopped
- olive oil
- salt
- pepper

Dissolve half of the sugar into the red wine vinegar.  Sprinkle in the chili flakes and add the cucumbers.  Stir so that all of the cucumbers are submerged in the liquid.  Transfer to the refrigerator for at least an hour.

Preheat the oven to 350 degrees.

In a small saucepan, combine the soy, mirin, 2 T. of sugar, juice, ginger and 1/4 c. of pineapple chunks.  Let it simmer for about 5-6 minutes, or until the liquid is slightly reduced.  Cool and transfer to a blender.  Puree until smooth.

Season the chicken with salt and pepper.  Heat 1-2 T. of oil in a cast-iron or other oven-safe skillet.  Add the chicken, breast-side down.  Let it cook for 5 minutes, allowing a brown crust to form.  Turn the chicken over and baste it with the blended sauce.  Transfer to the oven and cook for another 20-25 minutes, basting every five minutes with the remaining sauce.

While the chicken cooks, finely dice the other pieces of pineapple and combine with the onion, cilantro and lime juice.  Season lightly with salt and pepper and set aside.

Remove the chicken from the oven.  Let it rest for at least five minutes before removing it from the bone and slicing it.  Plate the chicken and top it with whatever sauce you have remaining and the pineapple salsa.  Serve the cucumbers alongside.