Pineapple Teriyaki Chicken Boat Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
2 boats
Ingredients
  • 1 whole pineapple
  • 1 pound boneless, skinless chicken tenderloins
  • 1 cup soy sauce
  • 1 ½ tablespoons ground ginger
  • 1 ½ tablespoons honey
  • ½ cup brown sugar
  • 1 tablespoon chili paste
  • 1 tablespoon lime juice
  • 2 cups cooked white rice
Directions
  1. Cut the pineapple in half from the stem to the base. Cut slits in the pineapple to create small squares, and then use a spoon to dig out the fruit. Reserve the pineapple juice. Scrape the inside until it's smooth.
  2. Cut up the chicken tenderloins into small pieces.
  3. Make the teriyaki sauce in a large bowl. Combine the soy sauce, ground ginger, honey, brown sugar, chili paste, and lime juice, and whisk well. Add in the reserved pineapple juice (about four tablespoons) and mix.
  4. Spray a skillet with cooking spray and allow it to heat up on the stovetop. Cook the chicken on medium heat, seasoning as desired with salt and pepper. Cook until the chicken is fully cooked and no pink is showing.
  5. Once the chicken is cooked, pour in all of the prepared teriyaki sauce. Allow the chicken to simmer in the sauce on high until the sauce reduces. Once reduced, remove from the stovetop to allow to slightly cool and thicken.
  6. While the chicken is cooling, prepare your pineapple boats. Add one cup of rice in each boat. Then, divide the chicken between the two pineapple boats, and spoon the remaining sauce over top. Garnish with chopped scallions.