Chicken Teriyaki Pineapple Bowls by DELISH

The recipe makes 2 servings so I doubled it yesterday to serve Katie as her birthday lunch! At little prep work to do before starting to cook but came together quickly once I started.As per our family tradition she got to eat all meals off of the CELEBRATE plate!

1 

small pineapple

1/3 c. 

low-sodium soy sauce

3 tbsp. 

packed brown sugar

1 tbsp. 

pineapple juice

3 

cloves garlic, minced

2 tsp. 

minced fresh ginger

1 tsp. 

sesame oil

1 tbsp. 

vegetable oil

3/4 lb. 

boneless skinless chicken breast, chopped

2 tsp. 

cornstarch

2 tsp. 

water

2 c. 

cooked rice, for serving

Sesame seeds, for garnish (optional)

Thinly sliced green onions, for garnish (optional)

1. 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. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later.
2. Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil. 
3. Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer. 
4. Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more. 
5. Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.