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Pineapple Teriyaki Chicken

Juicy chicken bites tossed in a fresh blended pineapple teriyaki sauce and served over fluffy rice inside hollowed pineapple boats. A fun and flavorful tropical dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: Asian-Inspired, Hawaiian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pineapple with 1 cup of chunks reserved for the sauce
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 1 tbsp cooking oil vegetable, coconut, or olive oil
  • 1 cup pineapple chunks reserved from pineapple boats including core
  • 0.25 cup soy sauce low sodium preferred
  • 0.25 cup water
  • 3 tbsp brown sugar
  • 1 tsp ginger powder
  • 3 tbsp rice vinegar or apple cider vinegar
  • 2 tsp cornstarch or arrowroot powder
  • 3 garlic cloves minced
  • 2 cups cooked rice white or brown rice
  • 1 green onion chopped, for garnish
  • 0.5 tsp sesame seeds for garnish

Equipment

  • Blender
  • Large skillet or frying pan
  • Rice cooker or saucepan
  • Sharp knife
  • Silicone spatula

Method
 

  1. Cook 2 cups of rice according to package instructions and keep warm.
  2. Slice the pineapple in half vertically. Cut an oval 1 inch in from the outer edge and 1 to 2 inches deep. Score vertical and horizontal lines inside the oval at the same depth. Scoop out the chunks and repeat until you have a 1-inch thick shell. Separate core chunks for the sauce.
  3. Add 1 cup of pineapple chunks, soy sauce, water, brown sugar, ginger powder, rice vinegar, and cornstarch to a blender. Blend until completely smooth.
  4. Heat a large skillet over medium-high heat with 1 tablespoon of cooking oil. Add chicken pieces, season with salt and pepper, and cook for 6 to 8 minutes until browned on all sides and cooked through. Transfer to a bowl and set aside.
  5. In the same skillet over medium-high heat, add minced garlic and cook for 1 minute. Pour in the blended sauce and stir constantly for 1 to 2 minutes until it thickens.
  6. Return the cooked chicken to the pan and toss to coat. Warm for 1 minute then remove from heat.
  7. Spoon 1 cup of rice into the bottom of each pineapple boat. Add the teriyaki chicken on top. Garnish with chopped green onion and sesame seeds. Serve immediately.

Notes

Skip the pineapple boats for a faster weeknight bowl. Stir the sauce constantly while it heats to prevent the brown sugar from burning. Store chicken and rice separately in the fridge for up to 5 days or freeze for up to 3 months.