Teriyaki chicken pineapple bowl. Pour sauce over chicken and bring mixture to a simmer. Cook chicken until brown; lower heat and add teriyaki sauce. Let simmer and cook until thickened.
It can also be made using canned pineapples and just served on a plate.
This teriyaki chicken is fantastic both ways!
Pour sauce over chicken and bring mixture to a boil over low heat.
You can cook Teriyaki chicken pineapple bowl using 5 ingredients and 4 steps. Here is how you cook it.
Ingredients of Teriyaki chicken pineapple bowl
- You need 1 of pineapple cut in half, washed and cored.
- It's 1 of boneless skinless chicken breast.
- You need 1 bottle of teriyaki glaze.
- You need 1 cup of minute rice.
- You need of Cilantro for garnish.
Make a mixture: Beat the cornstarch and water, then stir into the sauce. Divide rice and chicken into bowls and garnish with chopped pineapple, sesame seeds and green onions, if used. Chop 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.
Teriyaki chicken pineapple bowl instructions
- Wash, halve and core pineapple creating a bowl, you can scoop out as much or as little pineapple as you want..
- Cube up chicken in 3/4 inch pieces and cook in a lightly oiled skillet until done..
- Cook rice as directed to on box and mix rice with half of the glaze and toss chicken in remaining glaze and fill up your pineapple bowl !.
- You can add frozen veggies to the rice or add in shrimp.
Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. First, cut the pineapple in half (long ways). Scoop out the insides and save as extras. Make sure to drain out most of the juice from the inside of these pineapple halves as they will serve as the bowl for your food.