Pineapple Teriyaki Chicken
Delicious teriyaki chicken is served with rice in a pineapple boat for a stunning presentation!
Servings: 4 servings
Calories: 381kcal
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cubed
- 2 teaspoons canola oil or similar
- salt and pepper to taste
Teriyaki Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tbsp apple cider vinegar
- 1/2 tsp ginger powder or minced fresh ginger
- 2 cloves garlic minced
- 1 tbsp cornstarch
Serving
- 2 medium pineapples halved
- 2 cups steamed rice
- sesame seeds
Instructions
- Start cooking rice. Cut pineapples in half and scoop out the flesh to make boats and set aside.
- In a small bowl, whisk together honey, soy sauce, ginger powder, garlic, vinegar and cornstarch. Set aside.
- Season the cubed chicken with salt and pepper. Then place a large skillet over medium-high heat. When hot add the oil followed by the cubed chicken.
- Fry 2-3 minutes per side until nicely browned. If not browning, increase heat and continue for another minute.
- Add sauce mixture to chicken and stir continuously until it thickens to coat the chicken. Remove from heat.
- Fill pineapple boats with rice and teriyaki chicken.
- Garnish with sesame seeds and serve immediately.
Video
Notes
- For the chicken to brown properly, there should be a bit of space between the pieces in the pan. Fry in batches if your pan is small or you're doubling the recipe.
- Make it gluten-free: Use gluten-free soy sauce or coconut aminos instead of regular soy sauce.
Nutrition
Calories: 381kcal | Carbohydrates: 43g | Protein: 39g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 731mg | Potassium: 696mg | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 2.7mg | Calcium: 22mg | Iron: 1.2mg | Net Carbs: 43g