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Chicken Teriyaki Pineapple Bowls for Two

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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.