Chicken Teriyaki in Pineapple Bowls
Submitted by Scott Bergman
Ingredients
- 1 pineapple
- 1/3 cup 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 cups cooked rice for serving
- Optional: Sesame seeds or green onions for garnish
Instructions
- Slice pineapple in half, leaving the stem intact. Slice fruit around the perimeter, angling knife toward the middle. Scoop chunks out with a spoon and reserve 1 Tbsp. pineapple juice for sauce. Chop removed pineapple into smaller pieces for garnish or to snack on later. In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil. Season chicken with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden brown. Pour sauce over chicken and bring mixture to a simmer. Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through. Divide rice and chicken between bowls. Optional: Garnish with pineapple, sesame seeds, or green onions.