Chicken Teriyaki Pineapple Boats
Ingredients
- 1 pineapple
- 2 chicken breasts
- 1/2 cup teriyaki sauce (such as @primalkitchenfoods)
- 2 tbsp coconut aminos (such as @traderjoes)
- 1 tsp garlic powder
- 1 cup rice (you can use a combination of regular rice and cauliflower rice)
- Coconut oil
Preparation
Cut the pineapple in half.
Carefully cut a large square around each edge of the pineapple, leaving about 0.5-1 inch at the bottom. Do not cut all the way through the pineapple. Remove the cubes with a spoon and set them aside for later use. The pineapple boats should be hollowed out but intact.
Cook the rice as you normally would. Once cooked, add a tablespoon of coconut oil to the rice and mix well to infuse a subtle coconut flavor.
Place the cooked rice inside the pineapple boats, allowing it to soak up the pineapple juice.
Cut the chicken breasts into 1-inch cubes.
Heat a skillet over medium heat and add a little oil.
Add the chicken cubes to the skillet and cook for 3-4 minutes until they start to brown.
Stir in the teriyaki sauce, coconut aminos, and garlic powder. Mix everything together and let the chicken simmer for an additional 8-10 minutes, ensuring it doesn't stick to the skillet.
Transfer the cooked chicken teriyaki to the pineapple boats.
Serve and enjoy!