If you’re looking for a delicious, easy-to-make recipe that’s perfect for weeknight dinners or a weekend gathering with friends, look no further than my Teriyaki Pineapple Chicken Bowls with Toasted Coconut Rice. A simple skillet dinner that takes little time to come together and provides amazing tropical flavors! The combination of juicy, tender chicken and sweet, tangy pineapple makes for a truly mouthwatering dish. And when you add in the nutty, toasty flavor of coconut rice, you’ve got a meal that’s both satisfying and D to the LISH! Transport yourselves to the land of sand and surf and get ready to DIVE IN!!
Teriyaki Pineapple Chicken Bowls with Toasted Coconut Rice
2
servings15
minutes20
minutesIngredients
1 1 Pineapple
1 lb 1 lb Boneless Skinless Chicken Thighs
2 Tbsp 2 Refined Sesame Oil
*For the Marinade*
1/3 cup 1/3 Teriyaki Sauce
1-2 tsp 1-2 Minced Ginger
1 tsp 1 Pure Sesame Oil
1 1 Clove Garlic Minced
1 Tbsp 1 Thinly Sliced Scallions
1/4 cup 1/4 Juice from Pineapple
*For the Corn Starch Slurry*
2 Tbsp 2 Water
2 Tbsp 2 Corn Starch
*For the Toasted Coconut Rice*
1 cup 1 Jasmine Rice
1/3 cup 1/3 Shredded Coconut
2 Tbsp 2 Olive Oil
1 cup 1 Coconut Milk
1 cup 1 Water
Sesame Seeds & Green Onion for Garnish
Directions
- To begin, place olive oil in sauce pot and add coconut. Toast until it starts to brown then add rice. Toss together and toast for 2-3 min before adding coconut milk and water. Stir all together and bring to low boil. Cover and simmer for 20-25 minutes until rice is tender
- While rice is simmering, add all ingredients together for marinade and cube chicken. Add to marinade and set aside while you make your pineapple bowls
- To make pineapple bowls, cut in half and cut around the outside edge removing the insides of the pineapple. Using the insides, juice about a 1/4 cup of the pineapple juice and add to the chicken marinade
- Heat refined sesame oil in skillet over medium high heat and add chicken with marinade to skillet. Brown chicken on all sides and once browned, add your corn starch slurry to thicken. Ladle chicken and rice in pineapple bowls and garnish with green onion and sesame seeds. Enjoy with a pineapple margarita!
Recipe Video
Notes
- Pure sesame oil and refined sesame oil are different. You want to use pure sesame oil as a finishing oil or a flavoring for marinades but not to cook with. Refined or light sesame oil is designed as an oil to cook with. If you can’t find light or refined sesame oil, you can sub olive oil for cooking your chicken.
- You can use boneless skinless chicken breast if you can’t find thighs.