Teriyaki Chicken Pineapple Bowls

Description

Details

• Yield
• 2

• Calories Per Serving
• 786

• Prep Time
• 10 Minutes

• Cook Time
• 30 Minutes

Ingredients

• Pineapple
• 1

• Low-Sodium Soy Sauce
• 1/3 cup

• Packed Brown Sugar
• 3 tbsp

• Pineapple Juice
• 1 tbps

• Minced Garlic
• 3 cloves

• Minced Ginger
• 2 tsp

• Sesame Oil
• 1 tsp

• Vegetable Oil
• 1 tbsp

• Chicken Tenderloin
• 3/4 lb

• Cornstarch
• 2 tsp

• Water
• 2 tsp

• Cooked Rice
• 2 cup

• Sesame Seeds (optional)
• to taste

• Green Onion (optional)
• to taste

Instructions

• Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife toward the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about one tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later.
• That one step you forgot
• Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
• Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer.
• Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.