Pineapple Teriyaki Chicken in the pineapple

Image: Two pineapple halves filled with steamed rice and chucks of soy and pineapple flavored chicken, garnished with red pepper flakes and green onions.

Description: I love making terriyaki chicken this way because it is a cool way to display the food, and the addition of pineapple really turns up the flavor a notch!

Yield: Makes 3-4 servings

Ingredients

• 1 pineapple, cored, halved, then pineapple flesh removed to hollow out

• 1 cup diced pineapple

• ½ cup Teriyaki Sauce

• 1/4 cup low sodium chicken stock

• 1/4 cup Mirin Cooking Wine

• 2 Tablespoons water

• 1/2 tsp red pepper flake

• 2 Tablespoons granulated sugar

• 4 cloves garlic, minced

• 1 teaspoon fresh ginger, minced

• 1 teaspoon sesame oil

• 2 teaspoons cornstarch + 2 Tablespoons water

Filling for Pineapple Halves:

• 1 Tablespoon avocado oil

• 1/2 tsp hot pepper flake

• 4 boneless, skinless chicken thighs cut into 1-inch cubes

• Rice, for serving

• Toppings/Garnishes: Green Onion, Sesame seeds or white chia seed, hot pepper flakes, 1 tbsp toasted sesame oil

Instructions

In a skillet, brown the seasoned chicken in a bit of olive oil for 2 minutes per side. Remove and set aside.

In the same pan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook on medium heat for 2-3 minutes. Add the pineapple and cook another 1-2 minutes. Add the cornstarch slurry to thicken, and continue cooking until it starts to thicken. Mix in the cooked chicken and let simmer for another couple of minutes for the flavors to come together.

To serve, add the chicken mixture to one side of the hollowed out pineapple half and the steamed rice on the other side Repeat process with the other pineapple halve. Garnish with chia seeds, green onions and red pepper flake. Enjoy!