There's something about eating food out of a fruit bowl that makes it seem like you're on a tropical vacation. These Teriyaki Chicken Pineapple Bowls are the perfect recipe to make when you're craving a tropical escape.
The whole dish is served in a pineapple bowl which looks pretty darn impressive, (plus it means there are fewer dishes to clean!). Once you hollow out the pineapple you can mix the fruit into the chicken mixture or you can save it to eat later - whatever floats your (pineapple) boat!
- 1 large pineapple
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- ¾ cup soy sauce
- ¼ cup packed brown sugar
- ¼ cup honey
- 3 tablespoons sesame seeds
- 2 cups cooked white rice, divided
- Cilantro (optional)
Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy. Set aside flesh for later, drain any juices.
Heat the oil in a large skillet over high heat. Add the chicken thighs and cook, stirring occasionally, 2 minutes. Add soy sauce, brown sugar, and honey, and stir to combine. Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes. Add the sesame seeds and stir to combine, then remove the pan from the heat.
Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken and pineapple chunks (if using) among the boats. Top with cilantro if desired and serve.