• Feel Good
  • 7th Sep 2022
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  • 2 minutes

Chicken teriyaki pineapple bowls

An exotic mid-week meal that just looks just too good to eat!

INGREDIENTS

1 small pineapple

1/3 cup low-sodium soy sauce

3 tbsp packed 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 corn starch

2 tsp water

2 cups cooked rice, for serving

Sesame seeds, for garnish (optional)

Thinly sliced green onions, for garnish (optional)

 

METHOD

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 the 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 until golden, 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.

 

Recipe credit: Delish

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Laura Kingston
Founder and Editor

Laura is the Founder and Editor of High Life North. She had the idea to set up an exclusively digital women’s magazine after feeling there was a gap in the market in the North East. With over 10 years of experience in marketing and PR, Laura had a very clear…

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