Chicken Teriyaki Pineapple Bowls

Chicken Teriyaki Pineapple Bowls
They're almost too pretty to eat.
Recipe type: Appetizer
  • 1 small pineapple
  • ⅓ c. low-sodium soy sauce
  • 3 tbsp. brown sugar
  • 1 tbsp. pineapple juice
  • 3 cloves garlic, minced
  • 2 tsp. minced fresh ginger
  • 1 tsp. sesame oil
  • 1 tbsp. vegetable oil
  • ¾ lb. boneless skinless chicken breast, chopped
  • 2 tsp. cornstarch
  • 2 tsp. water
  • 2 c. cooked rice, for serving
  • Sesame seeds, for garnish (optional)
  • Thinly sliced green onions, for garnish (optional)
  1. Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later.
  2. Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
  3. Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook underneath, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer.
  4. Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.
  5. Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.




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