Ingredients
- 2 large pineapples
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 cup snap peas
- 1 cup cooked brown rice
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
For Garnish:
- Sliced green onions
- Sesame seeds
- Cilantro leaves
Instructions
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Cut pineapples in half lengthwise. Scoop out the flesh, leaving about 1/2 inch around the edges to create bowls. Chop 1 cup of the pineapple flesh and set aside.
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In a saucepan, combine all teriyaki sauce ingredients except cornstarch slurry. Bring to a simmer and cook for 5 minutes. Add cornstarch slurry and cook until thickened.
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In a large skillet, cook chicken pieces until browned and cooked through. Add bell pepper and snap peas, cooking for 2-3 minutes.
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Pour teriyaki sauce over the chicken and vegetables, stirring to coat. Add the chopped pineapple and cook for an additional 2 minutes.
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Fill each pineapple half with a portion of brown rice, then top with the chicken teriyaki mixture.
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Garnish with sliced green onions, sesame seeds, and cilantro leaves.
Dig into these vibrant Chicken Teriyaki Pineapple Bowls and let the sweet-savory flavors transport you to a sun-soaked tropical beach! Each bite is a perfect balance of tangy pineapple, savory chicken, and crisp vegetables, all enveloped in a luscious teriyaki glaze. It’s not just a meal; it’s a mini vacation on your plate that’ll have you dreaming of swaying palm trees and crystal-clear waters!
