🍍Teriyaki Chicken Stuffed Pineapple 🍍
🍍Teriyaki Chicken Stuffed Pineapple 🍍
INGREDIENTS
1 small pineapple
1/3 c. Coconut aminos
3 tbsp. packed brown sugar or honey 🍯
1 tbsp. pineapple juice 🍍
3 cloves garlic, minced 🧄
2 tsp. minced fresh ginger
1 tsp. sesame oil (or olive oil)
1 tbsp. Olive oil
3/4 lb. boneless skinless chicken breast, chopped
2 tsp. Tapioca starch
2 tsp. water
2 c. cooked quinoa (or rice), for serving
Sesame seeds, for garnish (optional)
Thinly sliced green onions, for garnish (optional)
1 cup fresh green beans, optional
DIRECTIONS
- 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 add to chicken mixture later.
- Make sauce: In a small bowl, whisk together coconut aminos, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
- 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.
- Make slurry: Whisk together tapioca starch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more. Add green beans, cook for 5 mins. Add chopped pineapple.
- Divide quinoa and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.
