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October 13, 2016

Guest Blogger: Danielle's Teriyaki Chicken Pineapple Bowls


Hello! My name is Danielle and I am a stay at home mom to 2, as well as a step-mom. And for fun I sell Scentsy! My kiddos and my significant other are extremely picky eaters so finding a meal that everyone will eat can be quite a challenge! This dinner was fun to make and even more fun to eat! They all loved it! Especially that the "bowl" was a pineapple! 🍍

Teriyaki Chicken Pineapple Bowls
Makes 2 servings

Estimated total time: 20 minutes


1 large pineapple

1 tablespoon canola oil

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

¾ cup soy sauce

¼ cup packed brown sugar

¼ cup honey

3 tablespoons sesame seeds

2 cups cooked white rice, divided


Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy. Discard the flesh or set it aside to eat later, and drain any juices.

Heat the oil in a large skillet over high heat. Add the chicken thighs and cook, stirring occasionally, 2 minutes. Add soy sauce, brown sugar, and honey, and stir to combine. Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes. Add the sesame seeds and stir to combine, then remove the pan from the heat.

Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.

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