Chicken Teriyaki Pineapple Bowls

1. 1

   Slice pineapples in half lenthwise to create the pineapple bowls. Carve out pineapple flesh leaving enough room to keep the shell intact. Make a few more cuts into the middle of the flesh to scoop out large chunks of pineapple.

2. 2

   Reserve 6 tbsp pineapple juice and 2 cups of pineapple flesh (cut into small bite-sized cubes).

3. 3

   Add oil to large skillet and bring to medium high heat. Add in chicken and cook until chicken is heated through and golden brown.

4. 4

   Reduce heat to medium and pour in sauce. Mix in 2 tbsp of pineapple juice and add bell peppers.

5. 5

   Toss chicken and bell peppers in sauce and cook until sauce is heated and bell peppers are cooked. Stir in pineapple chunks.

6. 6

   Add remaining pineapple juice to cooked rice, stirring it until it absorbs the juice. Add 1 cup of cooked rice to each pineapple shell bowl. Divide teriyaki chicken evenly between the two bowls. Garnish with sesame seeds and scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.