My husband has gotten into the habit of sending me recipes that he sees and wants to try out (read: have me cook). Truth be told, this one surprised me because he’s not really a fan of Teriyaki chicken, but he sure did eat this up, post a picture on Facebook raving about it, and then proceeded to polish off what the girls didn’t finish. We’ll just go ahead and call that a success.
- 2 pineapples
- 2 tbsps. oil (I used refined coconut oil)
- 2 lbs. boneless/ skinless chicken thighs, cut into bite-size pieces
- 1 1/2 cups soy sauce (I used reduced sodium)
- 1/2 cup brown sugar
- 1/2 cup honey (I used raw honey)
- 5 tbsps. sesame seeds
- 4 cups cooked white rice, divided (I used Jasmine rice)
Slice each pineapple in half, lengthwise. I put Chris to work on these and he cut of the stems, but you can leave them on for aesthetics, if you’d like. Scoop out the insides of each of the pineapple halves leaving about a 1/2 inch thickness to maintain the sturdiness. Dice the pineapple and serve with the meal or refrigerate for later. Drain any juice that remains in the shell; set aside.
If you plan to use something other than instant rice, start with the rice so that it cooks and is finished at the same time as the chicken.
Heat a large skillet to medium-high heat, add oil, and cook chicken for 3-5 minutes, stirring occasionally. In a small bowl, whisk together the soy sauce, brown sugar, and honey and add to the chicken. Increase the heat to high to bring the mixture to a boil, then reduce to medium and cook for 10-12 minutes, or until chicken is cooked all the way through and the sauce has thickened. Remove from heat and stir in the sesame seeds.
Assemble in pineapple boats, serve, and enjoy.
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