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Tuesday, June 21, 2016

Teriyaki Chicken Pineapple Boats

This is such a fun dish to serve during the summer and really just period. I am all about the presentation and these pineapple boats won me over! I made these one night last week and they made for a somewhat quick weeknight dinner. The hardest part was scrapping out the pineapples which is not hard but just a little time consuming without making a huge mess.
Teriyaki Chicken Pineapple Boats
•    1 large pineapple
•    1 tbsp canola oil
•    1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
•    3/4 cup soy sauce- I used low sodium
•    1/4 cup packed brown sugar
•    1/4 cup honey
•    3 tbsp sesame seeds
•    2 cups cooked white rice, divided- I used jasmine rice.  


1. Cut the 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 it later and drain any juices left in the shells. - I used our pineapple for frozen pineapple cocktails in the blender.

2. Heat the oil in a large skillet over high heat. Add the chicken pieces and cook, stirring occasionally for 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, 8-12 minutes. Add the sesame seeds and stir to combine, then remove the pan from the heat.

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

Enjoy and please let me know if you make them or have before!
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  1. I saw you sharing this on snapchat and it looked amazing!! The presentation is on point girl! xo, Biana -BlovedBoston