Teriyaki Chicken Pineapple Bowls
A delicious way to eat your teriyaki chicken!
Servings 4 servings
Calories 610kcal
Ingredients
BOWLS:
- 2 small pineapples
TERIYAKI CHICKEN:
- 1 tablespoon olive oil
- 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
- ⅓ cup low sodium soy sauce
- ¼ cup brown sugar
- ¼ cup rice wine vinegar
- ½ teaspoon toasted sesame oil
- 2 teaspoons peeled and grated fresh ginger
- 3 medium garlic cloves, minced
- 2 teaspoons cornstarch
RICE AND GARNISH:
- 4 cups cooked white rice
- sesame seeds
- sliced green onions
Instructions
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.
Nutrition
Serving: 1bowl | Calories: 610kcal | Carbohydrates: 120g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 973mg | Potassium: 1285mg | Fiber: 7g | Sugar: 58g | Vitamin A: 314IU | Vitamin C: 219mg | Calcium: 106mg | Iron: 3mg