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