Chicken Teriyaki Pineapple Bowls for Two
Ingredients
- 1 small pineapple
- ⅓ cup low-sodium soy sauce
- 3 tbsp. brown sugar, packed
- 1 tbsp. pineapple juice
- 3 cloves garlic, minced
- 2 tsp. fresh ginger, minced
- 1 tsp. sesame oil
- 1 tbsp. vegetable oil
- ¾-pounds boneless, skinless, chicken breast, chopped
- 2 tsp. cornstarch
- 2 tsp. water
- 2 cups rice, cooked, for serving
- Sesame seeds, for garnish, optional
- Green onions, thinly sliced green onions, for garnish, optional
Instructions
To prepare the bowls:
- Slice pineapple in half, leaving the stem intact.
- Slice the fruit around the perimeters, angling the 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.
To prepare the sauce:
- In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger and sesame oil; set aside.
To prepare the chicken:
- 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 until golden; 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.
To prepare the slurry and complete preparation of chicken teriyake pineapple bowls:
- Whisk together cornstarch and water; then stir into skillet with the chicken and the sauce.
- Simmer until sauce is thickened and chicken is cooked through: 8 to 10 minutes more.
- Divide cooked rice and chicken between pineapple bowls; garnish with chopped pineapple, sesame seeds and green onions, if using.