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Yields: 2 servings Prep time: 5 min Cook time: 20 min |
Ingredients: • Pineapple (cut in half) • ¾ cup soy sauce • 4 tablespoons brown sugar • 2 teaspoons minced garlic • 3 tablespoons pineapple orange juice (any pineapple juice blend will work) • 1 tablespoon minced ginger • 1 teaspoon sesame oil • 1 teaspoon black pepper • 2 tablespoons canola oil • 1 pound chicken breast tenderloins (cut into bite-sized pieces) • 2 tablespoons corn starch slurry • 2 cups uncooked white rice • 1 medium green onion (sliced) for garnish |
TOOLS NEEDED:
| 3.CLAD STAINLESS STEEL NON-STICK FRY PAN (11 IN.) | INDUCTION 21 SOUP POT (2 QT.) |
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1. Cut a rectangle shape into each of the pineapple halves about an inch from the outside. Also cut an "X" shape to help scoop out pineapple. Scoop out most of the pineapple. Reserve to mix into the chicken teriyaki if desired
2. To make the rice, add 4 cups of water to the soup pot and heat over medium-high heat. Once boiling, add the rice and turn heat down to low-medium. Cover and simmer until water is absorbed (about 15 minutes.)
3. To make the Teriyaki sauce, combine the soy sauce, brown sugar, garlic, pineapple juice, ginger, sesame oil, and pepper in a small bowl and set aside.
4.Add canola oil to the fry pan and heat over medium. Once hot, add in the chicken. Cook for about 3 - 4 minutes on each side. Turn heat down to low. Once cooked, drain off liquid if necessary.
5. To make the cornstarch slurry, stir together 1 tablespoon of cornstarch and 1 tablespoon of cool water together.
6. Pour teriyaki sauce over the chicken. Stir in cornstarch mixture until chicken is well coated.
7. Add cooked rice to half of the cutout of the pineapple. Add the chicken to the other half. Top with sliced green onions and serve.
* double the ingredients to make 4 pineapple bowls!
