Description
This Pineapple Teriyaki Chicken is a vibrant and flavorful dish featuring tender bite-sized chicken pieces cooked in a sweet and tangy pineapple teriyaki sauce. Served creatively in hollowed-out pineapple boats over a bed of fluffy rice, it’s an impressive yet easy meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken:
- 1 ½ lbs boneless skinless chicken breasts – cut into bite sized pieces
- ½ tsp Salt
- ¼ tsp ground black pepper
- 1 Tbsp cooking oil – vegetable oil, coconut oil, olive oil etc.
Sauce:
- 1 cup pineapple chunks – from the pineapple boats (includes core chunks)
- ¼ cup soy sauce
- ¼ cup water
- 3 Tbsp brown sugar
- 1 tsp ginger powder
- 3 Tbsp rice vinegar – or apple cider vinegar
- 2 tsp cornstarch – or arrowroot powder
- 3 garlic cloves – minced
Serve With:
- 2 cups cooked rice – brown rice or white rice
- 1 green onion – chopped
- ½ tsp sesame seeds
Additional:
- 1 medium pineapple – with 1 cup of pineapple chunks reserved for sauce and serving
Instructions
- Prep The Rice: Cook 2 cups of rice according to package instructions using your preferred method, such as a rice cooker, until fluffy and set aside.
- Make Pineapple Boats: Slice the pineapple vertically in half. Cut an oval shape 1 inch from the edge and 1-2 inches deep. Score vertical and horizontal lines inside this oval to create chunks. Scoop out the pineapple chunks and place them in a bowl. Continue scooping until you have a 1-inch thick shell of pineapple left to form the boat. Separate out the tougher core chunks to be used in the sauce.
- Make The Sauce: In a blender, combine 1 cup pineapple chunks (including core pieces), soy sauce, water, brown sugar, ginger powder, rice vinegar, and cornstarch. Blend until smooth and creamy.
- Cook The Chicken: Heat 1 tablespoon cooking oil in a frying pan over medium-high heat. Add the bite-sized chicken pieces, season with salt and black pepper, and brown on all sides without fully cooking through. Remove chicken from pan and set aside.
- Sauté Garlic & Thicken Sauce: In the same pan, add minced garlic and sauté for about 1 minute over medium-high heat until fragrant. Pour in the blended sauce and cook, stirring gently, for 1-2 minutes until the sauce thickens.
- Combine Chicken and Sauce: Return the browned chicken to the pan with the thickened sauce. Stir well to coat all pieces, warming everything for an additional minute. Remove from heat.
- Assemble Pineapple Boats: Place 1 cup cooked rice into the bottom of each pineapple boat. Spoon the teriyaki chicken mixture on top. Garnish with chopped green onion and sesame seeds. Serve immediately and enjoy!
Notes
- Be careful not to overcook the chicken during browning as it will finish cooking in the sauce.
- If you don’t have a blender, finely chop the pineapple and mix all sauce ingredients in a saucepan to thicken on stove.
- Use fresh pineapple for the best flavor, but canned pineapple chunks can be a substitute in a pinch.
- The pineapple boats add a lovely presentation but you can serve on plates if preferred.
- This dish pairs well with steamed vegetables or a light green salad for a complete meal.
