As a wedding gift we received a KitchenAid Standing Mixer. I’ve continued to use it for my homemade baking attempts, but a few months ago I bought this spiralizer attachment to put on the end of it. In college I had a spiralizer and LOVED it!!! There was something oddly so therapeutic about spiralizing a zucchini…? I had yet to use this attachment so I found a recipe that looked great and decided to FINALLY give it a try!

Though this new attachment slightly takes away the therapeutic happiness I get from my old machine,  it certainly makes the job 10x quicker, and more fun to watch!

This recipe is for Teriyaki Chicken Zoodles. And it was pretty good! Honestly what drew me to it the most was that it included pineapple! It’s hard for me to turn down anything that includes one of my favorite fruits. The total recipe took no more than 20 minutes to make, and that’s including the time it took to spiralize the zucchini, so really it couldn’t be much easier!

The recipe makes a hefty serving that could easily feed two people. Conor was gone at the time I made this, so I had over half of it left at the end of the evening. I didn’t get around to eating it the next day, and when I went to the day after that it really wasn’t great anymore. The noodles were a little soggy and the pineapple a bit squishy. SO.. this recipe doesn’t hold well in the refrigerator for a few days. I’d say eat it day of and maybe you can get away with left overs the next day! Feel free to add/subtract ingredient quantities as needed!

ONE POT TERIYAKI CHICKEN ZOODLES  

INGREDIENTS:

1. 2 medium boneless skinless chicken breasts, cut into chunks or strips
2. 1 Tbs coconut oil
3. salt and pepper to taste
4. 1 cup pineapple chunks
5. 4-5 medium zucchini, cut into noodles using a spiralizer or vegetable peeler
6. 1 cup your favorite teriyaki sauce

PREPARATION:

1. Use 1/2 cup of teriyaki sauce to cover chicken and let marinate for 30 minutes.
2. Heat 1 Tbs of coconut oil over a large skillet on medium.Add chicken and cook until lightly brown, about 2 minutes. Add in pineapple chunks and cook another 2 minutes.
3. Pour in half of the sauce that’s left. Allow the sauce to bubble and thicken while stirring.
4. At this time, add zucchini noodles to the skillet and cook only slightly about 1-2 minutes. You want the noodles to be tender, but still firm- be careful not to overcook.
5. Remove from heat and drizzle remaining sauce in pan over chicken and serve immediately.