Here’s one you can prep for in ten minutes the night before, then place in your crock pot on low for 6-8 hours and dinner is ready.
What you’ll need: 2 pounds of chicken, cubed; 1 large red bell pepper, chopped; 1 large green bell pepper, chopped; 1 large sweet onion, thick sliced and quartered; 1 (20 ounce) can of chopped pineapple, in pineapple juice; a half cup of original yakitori sauce; a quarter cup of brown sugar, packed.
Prep: wash and clean your chicken then cut into large cubes; cut bell peppers and onion into chunks; mix pineapple juice from 20 ounce can with a half cup of original yakitori sauce and the brown sugar. Place chicken into crock pot and top with bell peppers, onion, and chopped pineapple. Pour sauce mixture over chicken, vegetables, and pineapple. Turn crock pot on to low for 6-8 hours.
We served with white rice, either on the side or with everything on top. We used chicken breasts in this recipe, if you prefer a moister chicken, thighs might be better.
These are a very tasty change-up from grilling a hamburger. What you will need: 4 portabella mushrooms; large sweet onion; beefsteak tomato; swiss cheese; arugula; spinach; original yakitori sauce; ciabatta rolls; olive oil or cooking spray.
Here is what we did. Take a damp paper towel and gently clean the portbellas and remove the stem but leave the fins. Place on a sheet of wax paper underside facing up and drizzle a small amount of original yakitori sauce into each mushroom cap, about one to two tablespoons and let sit for a half hour. Helpful hint: (we cleaned and used the trays they came in to hold them while they marinated in the yakitori sauce, it also made it convenient to carry them to the grill).
use the trays for marinating and to carry them to the grill
Fire up your grill on medium heat and oil or spray to prevent sticking. Place the portabellas smooth side down for 5-7 minutes (we did 7 min.). After 7 minutes flip and lightly baste the tops with some more yakitori sauce. At this time we also placed our sweet onions, cut about a quarter inch thick, onto the grill. After 3-4 minutes we flipped the onions and with a minute left we placed the swiss cheese on each mushroom cap. Remove from grill and place each on a sliced ciabatta roll. Top with tomato, spinach and arugula. You definitely need a heavier roll to stand up to the juiciness of the portabellas. Enjoy!
Portabellas with Obaachan Sauce Company’s original yakitori sauce