Teriyaki Chicken Pineapple Bowls

1h
Serves 1
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Directions

  1. 1Place boneless, skinless chicken thighs in a bowl with oil, soy sauce, Nature Seasoning, ground ginger, City Cajun seasoning, and lemon juice.
  2. 2Mix the chicken and seasonings thoroughly until it's well coated.
  3. 3Set the marinated chicken aside to marinate for about an hour.
  4. 4Cut the pineapple in half lengthwise.
  5. 5Core out or gut the inside of the pineapple using a knife and a spoon, or a cookie/ice cream scoop.
  6. 6Heat a Hexclad skillet over medium-high heat with a little avocado oil.
  7. 7Sear the marinated chicken in the hot skillet to get a nice char on the outside, ensuring it remains juicy inside.
  8. 8Sear chicken on each side for about 4 to 5 minutes.
  9. 9Remove the chicken from the skillet and let it rest.
  10. 10In the same skillet, reduce the heat to medium-low.
  11. 11Add butter, ginger, garlic, soy sauce, sweet chili, brown sugar, and a cornstarch slurry to the skillet to create the teriyaki sauce.
  12. 12Let the sauce thicken.
  13. 13Chop the rested chicken into bite-sized pieces.
  14. 14Scoop Jasmine rice into the hollowed-out pineapple halves.
  15. 15Top the rice with the chopped teriyaki chicken.
  16. 16Drizzle with the prepared teriyaki sauce.
  17. 17Garnish with green onions and tri-color sesame seeds.

Ingredients

  • 4 boneless skinless chicken thighs
  • oil
  • soy sauce
  • Nature Seasoning
  • ground ginger
  • City Cajun seasoning
  • lemon juice
  • 1 pineapple
  • butter
  • ginger
  • garlic
  • sweet chili
  • brown sugar
  • cornstarch slurry
  • Jasmine rice
  • green onion
  • tri-color sesame seeds

Equipment

bowlknifespooncookie or ice cream scoopHexclad skillettongschopping boardplate

Tips

  • For juicy chicken, sear it on high heat to get a nice char on the outside, which helps keep the inside moist.
  • Save this video for a reliable Teriyaki Chicken Pineapple Bowl recipe.
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