Teriyaki Chicken Pineapple Boats


Teriyaki Chicken Pineapple Boats

Makes 2


1 cup pineapple chunks with juice

1 cup water

1/2 teaspoon kosher salt

1 tablespoon butter

1 cup rice



2 cloves garlic, minced

1/4 cup low sodium soy sauce

1/4 cup honey

3 tablespoons rice vinegar

1/2 teaspoon ginger, minced

2 boneless, skinless chicken breast cut into chunks

2 teaspoons olive oil


Cut pineapple in half lengthwise including the leaves in the cut

Scoop out the insides leaving 1/2 – 3/4 inch thickness along the outside edges

Chop the pineapple very fine

Add 1 cup of pineapple and juice into a sauce pan

Add 1 cup water, salt, butter and sugar to sauce pan

Bring to a boil over medium high heat

Add rice and simmer on low until rice is fully cooked

You may need to add more water a little at a time to get the correct doneness

While the rice is cooking combine garlic, low sodium soy sauce, honey, rice vinegar and ginger in a small bowl

Add chopped chicken to sauce

Heat olive oil in a large sauté pan over medium high heat

Add chicken to the pan reserving the teriyaki sauce

Brown chicken on all sides

After chicken is browned, add the teriyaki sauce

Cook until sauce is reduced and thickened

Sauce will coat the chicken as it thickens

Spoon pineapple rice in half of the hollowed out pineapple boat

Fill the other half with teriyaki chicken

Garnish with sesame seeds and rice noodles

We served ours with vegetables on the side


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