Ingredients:
- 1 small pineapple
- 1/3 c. low-sodium soy sauce
- 3 tbsp. brown sugar
- 1 tbsp. pineapple juice
- 3 cloves garlic, minced
- 2 tsp. minced fresh ginger
- 1 tsp. sesame oil
- 1 tbsp. vegetable oil
- 3/4 lb. boneless skinless chicken breast, chopped
- 2 tsp. cornstarch
- 2 tsp. water
- 2 c. cooked rice, for serving
- Sesame seeds, for garnish (optional)
- Thinly sliced green onions, for garnish (optional)
Preparation:
- Make bowls:
- Slice 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 out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce.
- Chop pineapple into smaller pieces to garnish (or snack on) later.
Make sauce: - In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
- Season chicken all over with salt.
- In a large skillet over medium-high heat, heat vegetable oil.
- Add chicken in an even layer and cook underneath, about 3 minutes.
- Flip and cook until golden on second side, about 3 minutes more.
- Pour sauce over chicken and bring mixture to a simmer.
Make slurry: - Whisk together cornstarch and water, then stir into sauce.
- Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.
- Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.
First Made:
2018-05-25
2018-05-25
Yield:
2 Servings
2 Servings
Source:
https://www.delish.com/cooking/recipe-ideas/a20064993/chicken-teriyaki-pineapple-bowls-recipe/
https://www.delish.com/cooking/recipe-ideas/a20064993/chicken-teriyaki-pineapple-bowls-recipe/