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Chicken Teriyaki Pineapple Bowl

Chicken Teriyaki Pineapple Bowl

French Kiss Cook
Serve tender pieces of chicken with caramelized pineapple pieces over coconut jasmine rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 542 kcal

Ingredients
  

  • 1 large Pineapple see notes
  • 2 pieces Chicken Breast cut into bite sized pieces
  • 2 cups Cooked Rice

Sauce Ingredients

  • ⅓ cup Low Sodium Soy Sauce
  • 2 tablespoon Brown Sugar
  • 2 tablespoon Pineapple Juice
  • 4 cloves Garlic crushed
  • 2 teaspoon Grated Ginger
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Cornstarch for the slurry
  • 1 tablespoon Water for the cornstarch slurry

Instructions
 

Preparing the Pineapple

  • Use a large sharp knife to carefully cut the pineapple down the middle, including the crown.
  • Run the knife at a diagonal, along the inside edge of the pineapple. Make sure to not puncture the bottom or the sides.
  • Hold the pineapple half over a bowl to catch all of its juices. Use a metal serving spoon (or a large spoon) to release the carved out centre.
  • Cut the core out of the carved out centre and discard. Chop up the pineapple flesh into bite-sized pieces and reserve.

Cooking the filling

  • Prepare the sauce by whisking together; the soy sauce, brown sugar, grated ginger, sesame oil, crushed garlic, and pineapple juice. Set aside for now. Do not add the cornstarch and the water at this point.
  • Place the cubed chicken breasts into a large frying pan on medium-high heat with a little olive oil. Cook fully and then remove from the pan.
  • Add the pineapple pieces to the hot pan with some brown sugar. Cook until the pineapple starts to caramelized.
  • Return the cooked chicken pieces to the pan with the caramelized pineapple.
  • Pour the prepared sauce into the hot pan with the chicken and the caramelized pineapple pieces. Bring to a simmer.
  • Whisk together the corn starch and water to make a slurry. Add to the pan while stirring in order to thicken the sauce. As soon as it comes together, the dish is ready to serve.
  • Use the carved out pineapple exteriors to serve the Chicken Teriyaki Pineapple Bowl. Spoon the cooked rice in the bottom of the pineapple half and top with some of the pineapple chicken mixture. Garnish with options like fresh cilantro, roasted peanuts and fresh lime juice.

Video

Notes

Pineapple: You can use 1 ½ cups of canned pineapple chunks for this recipe instead of a fresh pineapple. Make sure to reserve the liquids when draining the canned pineapple, since you will need some to make the sauce. 

Nutrition

Calories: 542kcalCarbohydrates: 123gProtein: 11gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1548mgPotassium: 729mgFiber: 8gSugar: 58gVitamin A: 264IUVitamin C: 220mgCalcium: 108mgIron: 5mg
Keyword chicken, chicken thighs, pineapple
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