Chicken Teriyaki Pineapple Bowls

Recipe of Chicken Teriyaki Pineapple Bowls

In this recipe, the pineapple does more than simply make a gorgeous presentation dish. It also gives this teriyaki sauce a vivid, fresh sweetness. When scooping out the pieces, use the liquid that collects at the bottom of the pineapple. Want to cook some traditional teriyaki? That is also covered by us.

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INGREDIENTS

• 1 miniature pineapple
• 1/3 c. sodium-free soy sauce
• 3 tbsp. brown sugar in bags
• 1 tbsp. pineapple nectar
• 3 minced garlic cloves
• 2 tsp. fresh ginger minced
• 1 tsp. tahini oil
• 1 tbsp. oil from plants
• 3/4 lb. sliced, skinless, and boneless chicken breast
• 2 tsp. cornstarch
• 2 tsp. water
• 2 c. served with boiled rice
• Sesame seeds for decoration (optional)
• Green onions, thinly cut, as a garnish (optional)

DIRECTIONS

Slice the pineapple in half, keeping the stem on, to create bowls. Slice the fruit in many crosscuts after cutting around the fruit's edges and angling your knife toward the center. Use a spoon to remove the pieces, and save approximately 1 tablespoon of the pineapple juice for the sauce. Slice up pineapple to use as a garnish or a snack later.

To make the sauce, combine the soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil in a small bowl.

Add salt to the chicken all over. Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken in an equal layer for about 3 minutes, or until browned. About 3 minutes more after flipping, cook the second side until browned. Add sauce to the chicken before simmering the dish.

Create a slurry by mixing cornstarch and water, then whisk it into the sauce. For a further 8 to 10 minutes, simmer until the sauce thickens and the chicken is well cooked.

Place the rice and chicken in separate dishes and, if desired, top with sliced pineapple, sesame seeds, and green onions.

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