Easy Pineapple Teriyaki Chicken and Rice Recipe

Pineapple Teriyaki Chicken and Rice Recipe

Best Chicken Teriyaki Pineapple Bowls Recipe and the pineapple in this recipe don't just serve as a pretty serving vessel. It also gives this teriyaki sauce a bright, fresh sweetness. Use the juice that pools at the bottom of your pineapple when scooping out the chunks.

Ingredients

• 1 pineapple (small)
• 1/3 c of low-sodium soy sauce
• 3 tbsp of packed brown sugar
• 1 tbsp of pineapple juice
• 3 cloves of garlic, minced
• 2 tsp of minced fresh ginger
• 1 tsp of sesame oil
• 1 tbsp of vegetable oil
• 3/4 lb of boneless skinless chicken breast, chopped
• 2 tsp of cornstarch
• 2 tsp of water
• 2 c of cooked rice, for serving
• For garnish: sesame seeds (optional). and thinly sliced green onions (optional)

Instructions

Start by making bowls: Slice the pineapple in half, leaving the stem intact. 

And slice the fruit around the perimeters, angling your knife towards the middle, and make a few cuts across.

Next, scoop chunks out with a spoon and reserve about one tablespoon of pineapple juice for the sauce. Then chop pineapple into smaller pieces to garnish (or snack on) later.

Then make the sauce: In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, ginger, sesame oil, and garlic. 

And season chicken all over with salt. In a large skillet over medium-high heat, then heat vegetable oil.

And add chicken in an even layer and cook until golden, about 3 minutes.

Then flip and cook until golden on the second side, about 4 minutes more. And pour sauce over the chicken then bring the mixture to a simmer. 

Next, make slurry: Whisk together water and cornstarch, then stir into sauce.

Simmer until sauce is thickened and chicken is cooked through, 9 to 11 minutes more. 

Then divide chicken and rice between bowls then garnish with chopped pineapple, green onions, and sesame seeds, if using.

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