Recipe: Appetizing Teriyaki chicken Pineapple bowl

Delicious, fresh and tasty.

Teriyaki chicken Pineapple bowl. Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. I hope you all enjoyed this video on how to make teriyaki chicken in a pineapple bowl, I love this trendy recipe and I know you will too.

Teriyaki chicken Pineapple bowl These chicken teriyaki pineapple rice bowls are served in pineapple shells for a delicious dish with an impressive presentation. This post is sponsored by and created in partnership with Crazy Cuizine. I have been taste testing my way through the Crazy Cuizine line of products. You can cook Teriyaki chicken Pineapple bowl using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Teriyaki chicken Pineapple bowl

  1. You need 2 of lbs-3lbs boneless skinless Chicken Thighs.
  2. Prepare 2 Bunches of Broccoli.
  3. You need 1/2 of Soy sauce.
  4. Prepare 2 tbsp of fresh grated ginger.
  5. It's 4-5 tbsp of honey.
  6. You need 1/2 cup of freshly squeezed orange juice.
  7. Prepare 2 tsp of Sesame oil.
  8. It's 2 Tbsp of Unsalted butter.
  9. It's 11/2 Tbsp of Olive oil.
  10. It's of Green onions.
  11. You need 2 Tbsp of Worcestershire sauce.

Add all ingredients, except sesame seeds and chicken breast into the MagicalButter machine, starting with Pour chicken and marinate into pan and reduce on medium heat. While this is reducing, prepare your pineapple bowl. Slice the pineapple in half lengthwise and. This post is sponsored by and created in partnership with Crazy Cuizine.

Teriyaki chicken Pineapple bowl instructions

  1. CLEAN THE CHICKEN; use vinegar or lemon soaked with Water.
  2. In a large bowl, whisk together all marinade ingredients: soy sauce, cup orange juice, 3 Tbsp honey, ginger and and tsp sesame oil. Make sure the bowl is big enough to hold the chicken..
  3. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate for 1 hr or overnight. Your choice.
  4. Heat a large non-stick pan over medium heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through for 5 mins..
  5. Remove pan from heat and transfer chicken to another bowl..
  6. Pour reserved marinade into the pan,THEN add 1½ Tbsp butter and place back over medium/high heat. This is important not to forget the butter.
  7. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. At this point you can any additional ingredients if you feel the sauce needs to be a bit more "saucy"..
  8. NowAdd chicken back to the pan and stir to combine...
  9. For inquiries about the Pineapple. 1 large pineapple cut straight down the middle. TAKE YOUR TIME CUTTING AND MAKING SURE BOTH SIDES ARE EVEN. Then with a spoon, scoop out the pineapple chunks - place it in a plate to eat later and serve your teriyaki inside the pineapple with any side you desire.

While the rice is cooking, combine the garlic, soy sauce, honey, rice vinegar, and ginger in a small bowl. Add the sauce to the chopped chicken and let sit while your pan heats up. Chop the chunks of pineapple into smaller pieces and set aside. Super cool looking loaded with delicious ingredients and very simple to make. You don't even need to marinate the chicken.