Smoked Teriaki Chicken with Cilantro Pineapple Rice

Danny and I have been making teriyaki chicken from indoor grill to the barbeque on the patio, but this time we use our Traeger Smoker! I was surprised that the chicken was very moist, super flavorful and with a hint of apple wood. We loved it!

Teriyaki Recipe
4 large chicken breasts
1 1/4 cup teriyaki marinade
1 orange, juiced
1 can pineapple rings 

In a resealable bag marinate the cleaned and trimmed chicken breasts with your favorite marinate. Add in the orange by cutting it in half, then squeeze the juice and pulp over the chicken. Then throw in the orange for extract flavor. Refrigerate over night, turning the bag once or twice.

The next day turn on your Traeger on smoke with the lid up for 4 to 5 minutes. Then set the temperature to 350 and close the lid for about 15 minutes. While the Traeger is preheating take your chicken breasts out of the marinade and set on a plate with the pineapple rings. Arrange chicken breasts on the grill and cook for 25 to 30 minutes, flipping halfway through. At the half way point place pineapple rings on the grill. Then when the chicken breasts have reached a temperature of 170 with a instant read meat thermometer take them off the grill with the pineapple rings. Let them sit, lightly covered with foil for about 10 to 15 minutes or until your rice is finished. Then sliced and enjoy.

Cilantro Pineapple Rice Recipe
1 cup water
1 cup brown rice
pinch of salt
pinch of pepper
bunch cilantro
2 pineapple rings, smoked and cut into chunks

 I followed the instructions from the brown rice box for 2 servings. Obviously, the more people the more servings you will require. Bring water to a boil and then add the brown rice. Bring it back to a boil and then reduce heat to a simmer. Add your seasonings, cilantro and pineapple, then cover to cook for 5 minutes on low. Once your rice is cooked, spoon in a bowl with the sliced teriyaki chicken and top with a pineapple ring! Enjoy!