Enjoy a vibrant and flavorful dish featuring tender chicken and fresh vegetables served in sweet pineapple bowls, all coated in a savory teriyaki sauce.
Ingredients
Protein
2piecesboneless, skinless chicken breasts(cubed)
1tablespoonvegetable oil
1red bell peppersliced
1cupbroccoli florets
1carrotjulienned
1cupsnap peas
1largeripe pineapple(sliced in half and hollowed out)
2tablespoonssoy sauce or tamari
2tablespoonsbrown sugar
1tablespoonhoney
1tablespoonrice vinegar
2clovesgarlic, minced
1teaspoonfresh ginger, minced
1teaspoonsesame oil
1tablespooncornstarch
2tablespoonswater
Garnish
to tastesesame seeds
to tastesliced green onions
Instructions
Whisk soy sauce, brown sugar, honey, vinegar, garlic, and ginger in a saucepan. Simmer, then add cornstarch slurry and cook until thickened. Remove from heat and stir in sesame oil.
Heat oil in a skillet, cook chicken until golden and cooked through, about 7-8 minutes.
Add bell pepper, broccoli, carrot, and snap peas; stir-fry for 3-4 minutes until crisp-tender.
Pour sauce over chicken and vegetables, stir to coat, and simmer briefly until glossy.
Slice pineapple in half, hollow out to create bowls, and dice some flesh if desired.
Fill pineapple halves with the chicken teriyaki mixture, garnish with sesame seeds and green onions, and add pineapple chunks on top.
Notes
For extra flavor, marinate the chicken in some sauce before cooking.