Pineapple Teriyaki Chicken
Delicious teriyaki chicken is served with rice in a pineapple boat for a stunning presentation!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: Japanese
Keyword: pineapple teriyaki chicken
Servings: 4 servings
Calories: 381kcal
Author: TipBuzz
- 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
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.
- 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.
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