Chicken Teriyaki Pineapple Bowls Recipe

Prep Time: 10 mins

Total Time: 40 mins

Yields: 2 servings

 

 

Ingredients:

• 1 small pineapple
• 1/3 c. low-sodium soy sauce
• 3 tbsp. brown sugar
• 1 tbsp. pineapple juice
• 3 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 1 tsp. sesame oil
• 1 tbsp. vegetable oil
• 3/4 lb. boneless skinless chicken breast, chopped
• 2 tsp. cornstarch
• 2 tsp. water
• 2 c. cooked rice, for serving
• Sesame seeds, for garnish (optional)
• Thinly sliced green onions, for garnish (optional)

 

Directions:

1. Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your 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.
2. Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
3. 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 underneath, 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.
4. Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.
5. Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.

 

 

Will Hamm, Hamm Homes LLC.
Aurora, Colorado
HammHomes@ymail.com
Call me at: 303-358-1147

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