Chicken Teriyaki Pineapple Bowls

Serves 2
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Ingredients

  • 1 fresh pineapple
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon reserved pineapple juice
  • 3 cloves garlic, minced (2 if they?re large)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 3/4 pound boneless, skinless chicken breast, chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 cups cooked rice
  • Sesame seeds (optional)
  • Thinly sliced green onions (optional)

Directions

  1. Make pineapple bowls using the method described above and reserve 1 tablespoon of pineapple juice for the sauce. Chop the chunks of pineapple into smaller pieces and set aside. You will use these later in the rice.
  2. For the sauce; whisk the soy sauce, brown sugar, pineapple juice, garlic, ginger and sesame oil together in a small bowl.
  3. Season the chicken with salt. Heat the vegetable oil in a large skillet over medium high heat. Add the chicken in an even layer and cook about 3 minutes. Flip and cook until golden, about 3 minutes more. Pour sauce over the chicken and bring to a simmer.
  4. Make a slurry by whisking the cornstarch and water together. Stir into the sauce and simmer until sauce has thickened and chicken is cooked through, 8 to 10 minutes more.
  5. Mix the rice with some of the pineapple chunks (as much or as little as you prefer). Divide the mixture between the pineapple bowls. Top with the chicken mixture. Garnish with sesame seeds and green onions, if using.
  6. Note: If you prefer saucier chicken, simply double the sauce recipe.

https://www.cutco.com/learn/chicken-teriyaki-bowls