Indian chicken in a teriyaki marinade

Ingredients for 2 servings:

• 300 g chicken
• 200 ml pineapple juice
• 1 dash of soy sauce
• 1 onion(s)
• 1 tbsp sesame oil
• 1 tbsp ginger root, freshly grated
• 1 clove(s) garlic
• 1 tbsp brown sugar
• 1 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, I prepared the marinade. To do this, simply finely chop the onion, ginger, and garlic. It doesn’t matter whether you chop it in a blender or with a knife; the main thing is that it’s finely chopped. Then add the pineapple juice, soy sauce, sesame oil, brown sugar, and lemon juice and mix well. The marinade is now complete. If you want a different or more intense flavor, you can of course vary the ingredients. I then marinated the meat for an hour. You can, of course, adjust the marinade time depending on how hungry you are. After marinating, heat the pan and fry just the meat with the onions, garlic, and ginger. I separated the meat from the marinade using a sieve. Once the meat is cooked through, add the marinade back in. Done.