Teriyaki Chicken and Pineapple Rice
Ingredients
Chicken
- diced chicken thighs
- 2 cloves garlic
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 tablespoons rice vinegar
- 1/2 teaspoon ground ginger
- salt and pepper
- onion
Rice
- rice
- vegetable stock
- salt and pepper
- pineapple chunks
Preparation
Marinate diced chicken thighs in a mixture of 2 cloves garlic, 1/4 cup soy sauce, 1/4 cup honey, 3 tablespoons rice vinegar, 1/2 teaspoon ground ginger, salt, and pepper for at least half an hour.
Fry an onion, then add the marinated chicken, reserving the marinade.
Cook the chicken until nearly done, then add the reserved marinade and let it thicken.
Top with sesame seeds, spring onions, and coriander.
For the rice, boil rice in vegetable stock with salt, pepper, and pineapple chunks.
Serve the rice in a hollowed-out pineapple bowl with crispy kale and lime wedges.