Teriyaki Chicken Pineapple Bowls

Makes 2 servings

Estimated total time: 20 minutes

INGREDIENTS

1 large pineapple

1 tablespoon canola oil

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

¾ cup soy sauce

¼ cup packed brown sugar

¼ cup honey

3 tablespoons sesame seeds

2 cups cooked white rice, divided

PREPARATION

Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy. Discard the flesh or set it aside to eat later, and drain any juices.

Heat the oil in a large skillet over high heat. Add the chicken thighs and cook, stirring occasionally, 2 minutes. Add soy sauce, brown sugar, and honey, and stir to combine. Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes. Add the sesame seeds and stir to combine, then remove the pan from the heat.

Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.

Recipe by Alvin Zhou