1½poundsboneless, skinless chicken breast,cut into 1-inch pieces
⅓cuplow sodium soy sauce
¼cuprice wine vinegar
½teaspoontoasted sesame oil
2teaspoonspeeled and grated fresh ginger
RICE AND GARNISH:
4cupscooked white rice
sliced green onions
MAKE THE BOWLS:
Slice each pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks of pineapple out with a spoon. Chop the pineapple into smaller pieces. Use some to garnish and some for snacking at a later time.
PREPARE THE TERIYAKI CHICKEN:
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 3 to 4 minutes, until the chicken is browned on all sides.
In a small mixing bowl, whisk together the soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch. Add the sauce to the chicken in the pan and stir. Let simmer for 4 to 5 minutes or until the sauce has thickened and the chicken is cooked through.
ASSEMBLE THE BOWLS:
Divide the rice and chicken between the four pineapple bowls. Garnish with chopped pineapple, sesame seeds and green onions.