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Instructions
MAKE THE BOWLS:
Cut each pineapple in half, leaving the stem intact. Cut the fruit around the perimeters, angling the knife toward the center, and then make a few cross cuts. Scoop out pineapple chunks with a spoon. Chop the pineapple into smaller pieces. Use some to decorate and some to snack on later.
PREPARE THE CHICKEN TERIYAKI:
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 3 to 4 minutes, until the chicken is golden brown on all sides.
In a small bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, fresh ginger, garlic, and cornstarch. Add the sauce to the chicken in the pan and stir. Let simmer for 4 to 5 minutes or until sauce thickens and chicken is cooked through.
ASSEMBLE THE BOWLS:
Divide the rice and chicken among the four pineapple bowls. Garnish with chopped pineapple, sesame seeds and green onions.
Nutrition
Serving: 1 bowl, Calories: 610 kcal, Carbohydrates: 120 g, Protein: 45 g, Fat: 9 g, Saturated fat: 2 g, Polyunsaturated fat: 2 g, Monounsaturated fat: 4 g, Trans fat: 1 g, Cholesterol: 109 mg, Sodium: 973 mg, Potassium: 1285 mg, Fiber: 7 g, Sugar: 58 g, Vitamin A: 314 IU, Vitamin C: 219 mg, Calcium: 106 mg, Iron: 3 mg
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