TERIYAKI CHICKEN AND RICE SERVED IN A PINEAPPLE BOWL RECIPE - (4.6/5)
Provided by á-25087
Number Of Ingredients 6
Steps:
- With a spoon, dig out center of pineapple to form a bowl. Cut up pieces to mix into rice. Dice chicken into bit sized pieces. Heat oil in large skillet over medium heat. Cook chicken until brown. Lower heat and add teriyaki sauce. Let simmer and cook until thickened. Turn off heat and let cool for 5 minutes before transferring to pineapple bowl. Mix pineapple pieces into the warm rice. Add chicken on one side and rice on the other side of pineapple bowl. Garnish with sesame seeds
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- Cut a ripe pineapple in half, lengthwise. Use a small pairing knife or a spoon to carefully hollow out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple bowls and leak-proof. Scoop out the excess pineapple and set it aside to use/eat later.
- In a large pan, heat the oil over high heat. Add in the prepared chicken. Cook the meat about two minutes, stirring regularly so that it browns on all sides. Next stir in the soy sauce, brown sugar, honey, ginger, and garlic until they're evenly incorporated. Bring the teriyaki sauce to a boil, then immediately turn down the heat and let the sauce simmer, stirring occasionally, until it's dark and nicely thickened and the chicken is cooked through. I'd say about 8 to 12 minutes of cook time. Remove the pan from the heat, and set aside.
- Use a spoon to scoop about 1-2 tbsp of expressed pineapple juice from the innards we set aside earlier. Add it to the cooked rice and stir to make sure it's spread throughout. Divide the rice in a half and add 1/2 to one side of each of the pineapple bowls. Divide the teriyaki chicken in half and add 1/2 to the other side of each pineapple bowl.
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