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Juicy chicken cooked in a sweet and tangy pineapple teriyaki sauce makes this recipe a showstopper, especially when served in fun pineapple boats over fluffy rice. This dish always reminds me of summer gatherings with friends and how everyone lights up when they see those golden pineapple bowls on the table.
The first time I made this recipe was for a backyard dinner in July and it completely vanished before I had a second helping. My kids kept begging for the pineapple boats long after
Ingredients
- Medium pineapple: with firm green leaves and golden yellow skin will give you the freshest flavor The core is used for added pineapple punch in the sauce
- Boneless skinless chicken breasts: buy fresh if possible and look for cuts with a pink hue and little moisture for the best texture
- Cooking oil: such as vegetable olive or coconut oil helps brown the chicken and brings subtle flavor differences each time
- Salt and ground black pepper: use to season the chicken simply which builds the flavor base
- Pineapple chunks: from the fresh pineapple boost natural sweetness in the sauce Go for deeply colored yellow chunks for best taste
- Soy sauce: choose low sodium for lighter flavor and less saltiness
- Water: helps create the right sauce consistency
- Brown sugar: gives the sauce a mellow caramel backdrop and enhances pineapple notes Use soft not dry brown sugar
- Ginger powder: adds warmth to the sauce Opt for fresh ground for stronger taste
- Rice vinegar or apple cider vinegar: provides tang and sharp balance Choose one with a clean fresh scent
- Cornstarch or arrowroot powder: thickens the sauce for that glossy finish Look for fine white powder without any lumps
- Garlic cloves: use freshly minced for punchy aromatics
- Cooked rice: either white or brown works well Fluffy grains make serving easy
- Green onion: gives a fresh crunch and pop of color Choose firm deep green stalks
- Sesame seeds: sprinkled on top add a nutty note untoasted or lightly toasted for extra aroma
Step-by-Step Instructions
- Prepare the Rice:
- Cook the rice by your favorite method so it is fluffy and ready to serve in the pineapple bowls This sets the foundation for the whole dish
- Create the Pineapple Boats:
- Slice the pineapple lengthwise and cut an oval about one inch inside the rind with a knife Make sure to cut one to two inches deep Draw vertical and horizontal lines inside the oval Scoop out the pineapple chunks using a spoon and set aside this leaves a sturdy shell to hold the food later
- Blend the Sauce:
- In a blender add one cup of reserved pineapple chunks including some from the core Pour in soy sauce water brown sugar ginger powder rice vinegar and cornstarch Puree until the mixture is completely smooth and creamy This will be the flavorful glaze for the chicken
- Brown the Chicken:
- Cut the chicken into bite sized pieces Heat oil in a large frying pan over medium high heat Add chicken to the hot pan Season with salt and pepper and sauté until deeply golden on all sides but still juicy inside Remove chicken from the pan to avoid overcooking
- Make the Sauce in Pan:
- With the heat still on add minced garlic to the pan and stir for one minute to unlock aroma Pour in the blended sauce mixture and stir gently Let it cook for one to two minutes until the sauce becomes glossy and thicker
- Combine Chicken and Sauce:
- Return the browned chicken to the pan and toss in the warm sauce Cook just until everything is steaming and well coated Usually about one minute
- Fill the Pineapple Boats:
- Scoop one cup of cooked rice into each pineapple boat followed by saucy chicken on top Sprinkle with chopped green onion and sesame seeds for a finishing touch
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My favorite part is always the sweet fresh pineapple that infuses every bite with sunshine flavor I still remember my youngest giggling while helping scoop the pineapple boats This dish always brings happy faces to the table
Storage Tips
Leftover chicken and rice can be cooled and refrigerated separately in airtight containers for up to five days The actual pineapple boats should be enjoyed right away since they do not keep their shape well for later meals For longer freezer storage portion the cooled chicken in labeled bags removing as much air as possible and freeze flat for up to three months
Ingredient Substitutions
You can switch chicken breasts for chicken thighs for a richer and softer result If you need a gluten free option use tamari instead of soy sauce For extra crunch try adding diced bell peppers or snap peas to the sauce just before serving Arrowroot is a great swap for cornstarch and delivers the same glossy texture
Serving Suggestions
Serve in pineapple boats for a wow factor at the table or simply in bowls for a fast weeknight meal Pair with steamed broccoli for color or scatter extra sesame seeds for an extra pop This dish also tastes wonderful with a squeeze of fresh lime or a sprinkle of chili flakes for those who love heat
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Cultural Inspiration
Inspired by popular Hawaiian and Asian fusion flavors pineapple chicken brings a tropical feel to home kitchens all over It is a nod to both sweet fruit based sauces common in Pacific cuisines and the classic combination of chicken and rice I first spotted a version in a local festival marketplace where people eagerly lined up for a taste
Recipe FAQs
- → Can I substitute chicken with another protein?
Yes, you can use tofu, shrimp, or even pork as an alternative. Adjust cooking times as needed for different proteins.
- → How do I make a pineapple boat?
Slice a pineapple in half lengthwise, carve out the flesh leaving a 1-inch border, and remove the inner core to create a bowl.
- → Is it possible to use canned pineapple?
Canned pineapple chunks are convenient, but fresh pineapple brings a brighter flavor and the presentation of pineapple boats.
- → How can I store leftovers?
Keep the chicken and rice separate in airtight containers in the refrigerator for up to 3–5 days; pineapple boats are best fresh.
- → What kind of rice works best?
Both white and brown rice work well, so choose your favorite for serving with the pineapple chicken mixture in boats or bowls.
- → Can I make this dish ahead of time?
Make and store chicken and rice ahead of time, but assemble in pineapple boats just before serving for best results.