Pineapple Chicken With Rice (Print Format)

Chicken, pineapple, and rice meet in vibrant pineapple boats with sweet-savory teriyaki sauce and fresh toppings.

# Ingredients:

→ Pineapple

01 - 1 medium pineapple

→ Chicken

02 - 1 ½ lbs boneless skinless chicken breasts, cut into bite-sized pieces
03 - ½ tsp salt
04 - ¼ tsp ground black pepper
05 - 1 Tbsp cooking oil (vegetable oil, coconut oil, or olive oil)

→ Sauce

06 - 1 cup pineapple chunks (from pineapple boats)
07 - ¼ cup soy sauce
08 - ¼ cup water
09 - 3 Tbsp brown sugar
10 - 1 tsp ginger powder
11 - 3 Tbsp rice vinegar or apple cider vinegar
12 - 2 tsp cornstarch or arrowroot powder
13 - 3 garlic cloves, minced

→ Serve With

14 - 2 cups cooked rice (brown rice or white rice)
15 - 1 green onion, chopped
16 - ½ tsp sesame seeds

# Steps:

01 - Cook 2 cups of rice according to package instructions or your preferred method. A rice cooker can be used.
02 - Slice 1 pineapple in half vertically. Cut an oval shape 1 inch from the edge and 1-2 inches deep. Cut vertical and horizontal lines inside the oval to create chunks, and scoop them out. Reserve 1 cup of pineapple chunks for the sauce. Repeat for the second pineapple half. Remove and discard the tough core chunks.
03 - Blend 1 cup of pineapple chunks, ¼ cup soy sauce, ¼ cup water, 3 Tbsp brown sugar, 1 tsp ginger powder, 3 Tbsp rice vinegar, and 2 tsp cornstarch until smooth and creamy.
04 - Chop 1 ½ lbs of raw chicken breasts into bite-sized cubes. Heat 1 Tbsp cooking oil in a frying pan over medium-high heat. Once hot, add the chicken and season with ½ tsp salt and ¼ tsp black pepper. Brown on all sides without overcooking. Transfer to a bowl and set aside.
05 - In the same pan, cook 3 minced garlic cloves for 1 minute over medium-high heat. Add the blended sauce and simmer for 1-2 minutes, stirring until thickened.
06 - Return the cooked chicken to the pan and mix with the sauce. Heat for an additional 1 minute, then remove from heat.
07 - Scoop 1 cup of cooked rice into the base of each pineapple bowl. Add the teriyaki chicken to the top half. Sprinkle with 1 chopped green onion and ½ tsp sesame seeds. Serve immediately and enjoy!

# Tips:

01 - This recipe prepares 6 servings: 2 pineapple boats and 4 additional servings served in bowls.
02 - Pineapple boats do not store well and should be assembled fresh. Leftover chicken and rice can be refrigerated separately.
03 - Refrigerate cooked chicken and rice in an airtight container for up to 3-5 days.
04 - Freeze the teriyaki chicken and rice in an airtight container or freezer bag for up to 2-3 months.

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