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Cheddar's Key West Chicken & Shrimp
Cheddar's Key West Chicken & Shrimp is a light and refreshing dish that will transport you to the beach in a hot minute! Grilled chicken with a sweet teriyaki sauce topped with a homemade pineapple pico de gallo and grilled shrimp! So delicious - served over rice with a squeeze of fresh lime! Yum!
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- 8 shrimp raw, large, tail on, peeled & deveined
- 14 oz teriyaki sauce
- 1/4 cup pineapple juice
- 1/4 cup honey
- 3 cups cooked Long grain white rice
Pineapple Pico de Gallo
- 1 small tomato diced
- 1/4 cup Pickled jalapeños diced
- 1/3 cup red onion finely diced
- 1/2 cup Pineapple tidbits
- 2 tbsp cilantro minced
- 2 tbsp lime juice 1/2 lime
- 1/4 tsp kosher sea salt
Instructions
- Mix together pico ingredients in a glass (non-metal) bowl until well combined. Chill in the refrigerator until needed.1 small tomato, 1/4 cup Pickled jalapeños, 1/3 cup red onion, 1/2 cup Pineapple tidbits, 2 tbsp cilantro, 2 tbsp lime juice, 1/4 tsp kosher sea salt
- In a large bowl, add teriyaki, honey and pineapple juice. Whisk together.14 oz teriyaki sauce, 1/4 cup pineapple juice, 1/4 cup honey
- If needed, evenly pound the chicken to a consistent thickness and place in baking dish. Pour 1 cup of marinade over the chicken, cover, and refrigerate for 1 hour.2 boneless skinless chicken breasts
- Store the remaining marinade covered in the refrigerator until ready to use.
- After the chicken has marinated for 45 minutes, add the shrimp to the bowl with 3/4 cup marinade and toss to coat thoroughly. Cover and refrigerate for 15 minutes. Reserve remaining marinade.8 shrimp
- Remove the chicken from the marinade, discarding the excess. Grill the chicken until cooked through, approximately 4 to 5 minutes per side, depending on thickness. The internal temperature should reach 155º. Transfer the cooked chicken to a plate and cover with foil for chicken to come up to temp.You can use an outdoor grill, indoor grill, grill pan, air fryer - whatever you like.
- Remove the shrimp from the marinade, leaving them slightly wet. Grill the shrimp until they are opaque and lightly charred, about 1 to 2 minutes per side. Again - you can also air fry the shrimp for the same time frame.Toss any marinade that was used with raw chicken and shrimp.
- Heat remaining reserved marinade in a small skillet to simmer. I used a grill pan for chicken & shrimp - so I just added extra marinade to pan to heat through.
- To serve, plate 1.5 cups rice on each plate. Top each with a chicken breast and spoon on 2-3 tbsp teriyaki sauce. Top with pineapple pico de gallo. Add grilled shrimp on top. Squeeze with fresh lime and a sprinkle of cilantro.3 cups cooked Long grain white rice
Nutrition
Serving: 0.5dishCalories: 855kcalCarbohydrates: 152gProtein: 52gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 137mgSodium: 8072mgPotassium: 1386mgFiber: 4gSugar: 77gVitamin A: 768IUVitamin C: 25mgCalcium: 137mgIron: 5mg
Tried this recipe?Let us know how it was!
