Teriyaki Chicken
(in Pineapple Boats)
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INGREDIENTS
| 1 |
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large pineapple
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| 1 |
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tablespoon canola oil
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| 450 |
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g boneless, skinless chicken thighs, cut into 1-inch pieces
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| 3 |
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tablespoons soy sauce
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| 1 |
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tablespoon packed brown sugar
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| 1 |
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tablespoon honey
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| 1 |
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tablespoon sesame seeds
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| 2 |
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cups cooked white rice, divided |
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INSTRUCTIONS
| 1. |
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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.
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| 2. |
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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.
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| 3. |
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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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