In these Teriyaki Chicken Pineapple Bowls, a delicious teriyaki chicken stir fry is served in hollowed out fresh pineapples.
This is a fun recipe to make because who doesn’t want to eat their dinner out of a pineapple?! These teriyaki chicken pineapple bowls are impressive to serve to guests too. When you cut into a pineapple, the pretty pineapple part just gets tossed, so why not utilize it as a bowl for serving?
Fresh pineapple added to the teriyaki chicken is super delicious too. What a neat recipe to make when you can find good, ripe pineapples!
Ingredients needed:
- fresh pineapple
- olive oil
- chicken breast
- soy sauce
- brown sugar
- rice wine vinegar
- toasted sesame oil
- fresh ginger
- garlic
- cornstarch
- steamed rice, sesame seeds and chopped green onion, for serving
How to make Teriyaki Chicken Pineapple Bowls:
The first step is preparing the fresh pineapple to turn them into “bowls.” Slice each pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks of pineapple out with a spoon. Chop the pineapple into smaller pieces. Use some to garnish and some for snacking at a later time.
The next step is preparing the teriyaki chicken. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 3 to 4 minutes, until the chicken is browned on all sides.
In a small mixing bowl, whisk together the soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch. Add the sauce to the chicken in the pan and stir. Let simmer for 4 to 5 minutes or until the sauce has thickened and the chicken is cooked through.
How to choose a ripe pineapple:
Pick up the pineapple and smell it. If it’s ripe, the smell will be fruity and sweet. The color of a ripe pineapple is a light or medium yellow color. Green pineapples are not ripe yet. And if it’s dark yellow or orange in color, it’s overripe. Just a small amount of give when you squeeze your pineapple is an indication of ripeness. If it’s too squeezable, it’s overripe. And finally, a good, juicy pineapple will be heavy for its size.
The Best Chicken Recipes:
- Chicken with Mushroom Madeira Sauce
- Lemon Parmesan Chicken
- One Pot Paprika Chicken Thighs
- Chicken Cordon Bleu
- Chicken with 40 Cloves of Garlic
Teriyaki Chicken Pineapple Bowls
Ingredients
BOWLS:
- 2 small pineapples
TERIYAKI CHICKEN:
- 1 tablespoon olive oil
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- ¼ cup rice wine vinegar
- ½ teaspoon toasted sesame oil
- 2 teaspoons peeled and grated fresh ginger
- 3 medium garlic cloves, minced
- 2 teaspoons cornstarch
RICE AND GARNISH:
- 4 cups cooked white rice
- sesame seeds
- sliced green onions
Instructions
MAKE THE BOWLS:
- Slice each pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks of pineapple out with a spoon. Chop the pineapple into smaller pieces. Use some to garnish and some for snacking at a later time.
PREPARE THE TERIYAKI CHICKEN:
- In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 3 to 4 minutes, until the chicken is browned on all sides.
- In a small mixing bowl, whisk together the soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch. Add the sauce to the chicken in the pan and stir. Let simmer for 4 to 5 minutes or until the sauce has thickened and the chicken is cooked through.
ASSEMBLE THE BOWLS:
- Divide the rice and chicken between the four pineapple bowls. Garnish with chopped pineapple, sesame seeds and green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
