- 2 lbs Boneless/skinless chicken thighscut into strips
- 1 large Onionchopped
- 2 cups Bell pepper stripsI use BirdsEye bell pepper stir fry
- 1 Tablespoon Oil
- 1 bottle Kikkoman Teriyaki Sauce with Sesame Seeds
- 1/2 cup Brown Sugar
- 1 can Pineapple chunks (drained)
When we had to come up with something delicious and different for a family reunion dutch oven cookoff, we developed this simple and delicious recipe for dutch oven teriyaki chicken.
Sometimes instead of cheating in the kitchen, we cheat around the campfire with secret shortcuts to make dinner easier.
FYI, we won the competition by popular vote. Apologies to the fancier cooks, whose delicious dishes took much more time and effort.
In the dutch oven, start by sauteing the chopped onion in a tablespoon of oil over medium heat until translucent and the edges begin to brown just a bit.
Remove from heat and add chicken thigh strips, brown sugar, and teriyaki sauce.
Cook at medium heat for approximately one hour.
Finally, stir in the pineapple chunks and pepper strips and cook for another 20 to 30 minutes until the chicken is cooked through.