These teriyaki chicken pineapple boats are a delicious decorative treat for your summertime festivities. We give you the run down on how they’re made, and it’s a lot easier than you think! We found this recipe on Pinterest and knew we had to give it a shot to get our recipe video series started.
Our recipe makes 2 servings and should only take about 20 minutes to cook and prepare, but feel free to be gratuitious with your chicken, rice and pineapple. I’ve never heard anyone being upset about leftovers!
Start by splitting the pineapple right down the middle and removing the entire sweet insides and putting them into a bowl. These insides are then cut into pieces to be used later. On the side, boil a cup (or more!) of rice in a pot. Keep an eye on this but don’t let your rice boil too long and get soft! Cut your chicken thighs into diced cubes or small pieces and also put aside. Add your chicken to a pan with olive oil, garlic, soy sauce, rice vinegar and ginger. Once the blend begins to cook, bubble and pop, add your honey to the mix. Let your ingredients cook together for a little bit, and then season to taste with your sesame seeds, sugar and kosher salt.
After you’ve cooked your chicken, turn off your burner and grab your white rice. Scoop your white rice into the halved pineapple “dish” but only fill half the bowl saving room for the chicken. Scoop your chicken out of the pan and into the left side, being sure to allow some of the leftover soy sauce mixture in the pan to add flavor to the rice. Garnish your display with your leftover pineapple and sesame seeds.
We hope you enjoy our first recipe video presentation as we begin to experiment with new ways to bring fun recipes and additional content to our viewers and customers! You can check out (and subscribe to!) our YouTube channel for more videos.