Tropical Chicken Teriyaki Pineapple Bowls

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

1. 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.

2. 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.

3. In a large skillet, cook chicken pieces until browned and cooked through. Add bell pepper and snap peas, cooking for 2-3 minutes.

4. Pour teriyaki sauce over the chicken and vegetables, stirring to coat. Add the chopped pineapple and cook for an additional 2 minutes.

5. Fill each pineapple half with a portion of brown rice, then top with the chicken teriyaki mixture.

6. 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!