Chicken Teriyaki Pineapple Boats
Ingredients
- 1 pineapple
- 2 chicken breasts
- 1/2 cup teriyaki sauce
- 2 tbsp coconut aminos
- 1 tsp garlic powder
- 1 cup rice
- coconut oil
Preparation
Take the knife, cut a large square around each edge of the pineapple. Don’t cut all the way through the pineapple, leave about .5-1 inch at the bottom. It doesn’t have to be perfect just don’t cut a hole or the pineapple will leak. Then cut into cubes. Remove the cubes with a spoon. Store for later use.Set pineapple boats aside
Cook rice as you normally would! When it’s done, add in a tbsp or coconut oil, makes it slightly coconut-y
Add cooked rice to the boats and let it soak up the pineapple juice
Cut the chicken into 1 inch cubesHeat a skillet over medium heat.Add a little oil.Add the chicken, cook for 3-4 minutes, until the chicken is starting to brown.Add the teriyaki sauce, coconut aminos, garlic. Stir it all together. Let the chicken simmer for about 8-10 more minutes. Make sure you’re moving it around so it doesn’t stick
Then add to the pineapple boats and eat
