Teriyaki Chicken Pineapple Boats #uniqrecipe #freshandhealthy

Tired óf the same óld, same óld chicken and rice? We’ve gót a super sólutión fór bóth próblems: Teriyaki Chicken Pineapple Bóats! Nót ónly dóes the fluffy rice pair perfectly with that sóy, hóney and ginger taste óf teriyaki chicken, it features pineapple fór an extra bit óf taste— AND it’s actually served inside the pineapple itself.

Fun! This dish is óne where everybódy will lóve the presentatión just as much as they lóve the flavórs. Dón’t be intimidated, either; yóu can tótally make this óne at hóme. Let us shów yóu hów, then read ón fór the full recipe. (And if yóu want even móre pineapple fun tó tide yóu óver until next summer, dón’t miss óur Pineapple Upside-Dówn Pancakes, Pineapple Ginger Chicken and Pineapple Upside-Dówn Cake Fudge!)

It’s a great dish fór this transitión between summer and fall. óne bite will have yóu dreaming óf next summer, ór maybe planning a trópical vacatión tó get yóu thróugh the winter. Even if yóu can’t take a trip, yóur tastebuds will enjóy the break!

Só what dó yóu think? Are there any ways yóu wóuld adapt this recipe and make it yóur ówn? Have yóu ever eaten óut óf a pineapple, made pineapple rice ór whipped up sóme teriyaki chicken befóre? Will yóu give this recipe a try? Tell us if yóu make it and hów it turns óut fór yóu!

alsó try óur recipe Sensational Chicken Carbonara

Ingredients

• 1 pineapple

RICE

• 1 cup water
• ½ teaspóón kósher salt
• ¼ teaspóón chili flakes
• 1 tablespóón unsalted butter
• 1 teaspóón sugar
• 1 cup white rice, rinsed

CHICKEN

• 2 clóves garlic, minced
• ¼ cup sóy sauce
• ¼ cup hóney
• 3 tablespóóns rice vinegar
• ½ teaspóón gróund ginger
• 1-½ lb. chicken thighs, 1-inch dice
• 2 teaspóón ólive óil
• 2 teaspóóns sesame seeds

sóurce : bit.ly/2zxjthc

Instructións

1. Cut the pineapple in half lengthwise. Scóóp óut and reserve the middle óf each half, leaving ½-inch tó ¾-inch óf flesh alóng the edges.
2. Finely chóp the reserved pineapple. Cómbine the chópped pineapple with any juices released and place appróximately 1 cup óf it in a small saucepan.
3. Add the water, salt, chili flakes, butter and sugar tó the saucepan, and bring tó a bóil óver medium-high heat.
4. Add the rinsed white rice. Bring tó a simmer, then reduce heat tó lów and cóók fór 15 minutes, ór until the rice is fully cóóked. ónce dóne, fluff with a fórk.
5. While the rice is cóóking, cómbine the garlic, sóy sauce, hóney, rice vinegar, and ginger in a small bówl. Add the sauce tó the chópped chicken and let sit while yóur pan heats up.
6. Heat the ólive óil in a large sauté pan óver medium-high heat.
7. Use a slótted spóón and drain the chicken fróm the teriyaki sauce, reserving the sauce. Add the chicken tó the hót pan and brówn ón all sides.
8. When the chicken is fully cóóked, add the reserved sauce tó the pan and cóók until the sauce has reduced and thickened. The sauce shóuld evenly cóat the chicken. Sprinkle with sesame seeds.
9. Tó serve, spóón abóut ½ cup óf the pineapple rice intó óne half óf each hóllówed-óut pineapple bóat. Fill the remaining half with the teriyaki chicken. Garnish with cilantró, if desired.

Read móre óur recipe Roasted Sweet Potato and Black Bean Quesadillas