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Perusing Pinterest for food ideas can be a dangerous thing for me. I love it when I come across something whimsical, so when I saw this idea for teriyaki chicken pineapple bowls I jumped on it. Sure, I could’ve made the chicken and served it with rice on a pretty white plate, drizzled it with a bit of soy sauce, and it would’ve been great. But, hey, serve it in a hollowed out pineapple and now you’re talking fru-fru fancy!
I added some of the pineapple pulp to the chicken as it cooked. You can also add some to the rice. Heck, you’ve got pineapple, why not use it? That’s part of what makes this Teriyaki chicken pineapple bowls so great.
Also try my slow cooker Teriyaki chicken.
Teriyaki Chicken Pineapple Bowls
Ingredients
- 1 large pineapple
- 1 tablespoon vegetable oil
- 1 pound chicken thighs boneless skinless, cut into 1-inch pieces
- ¾ cup soy sauce
- ¼ cup brown sugar
- ¼ cup honey
- 3 tablespoons sesame seeds
- 2 cups rice cooked, divided
Instructions
- Cut pineapple in half, lengthwise.
- Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy.
- Discard the flesh or set it aside to eat later, and drain any juices.
- Heat the oil in a large skillet over high heat.
- Add the chicken thighs and cook, stirring occasionally, 2 minutes.
- Add soy sauce, brown sugar, and honey, and stir to combine.
- Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes.
- Add the sesame seeds and stir to combine, then remove the pan from the heat.
- Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.
Nutrition
Nutritional values are approximate.
