Teriyaki Chicken Pineapple Bowls

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.

Course Main

Cuisine American

Keyword Asian, chicken

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 1814kcal

Author Mike

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