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–+ servings
A pineapple boat with cooked rice and teriyaki chicken pieces inside.

Pineapple Chicken With Rice Recipe

Chopped chicken is cooked with a pineapple teriyaki sauce, and served with rice in pineapple boats.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 pineapple boats

Ingredients

Chicken:

  • 1 ½ lbs boneless skinless chicken breasts - cut into bite sized pieces
  • ½ tsp Salt
  • ¼ tsp ground pepper
  • 1 Tbsp cooking oil - vegetable oil, coconut oil, olive oil etc.

Sauce:

  • 1 medium pineapple - with 1 cup of pineapple chunks reserved
  • 3 garlic cloves - minced
  • 3 Tbsp brown sugar
  • 1 tsp ginger powder
  • 3 Tbsp rice vinegar - or apple cider vinegar
  • 2 tsp cornstarch - or arrowroot powder

Serve With:

  • 2 cups cooked rice - brown rice or white rice
  • 1 green onion - chopped
  • ½ tsp sesame seeds

Instructions

Prep The Rice:

  • Cook the rice according to package instructions and the way you normally do (I use a rice cooker). You'll need about 2 cups of uncooked rice for the pineapple boats.

Make Pineapple Boats:

  • Slice each pineapple in half, including the stem. Use a sharp knife to slice around the edge, leaving 1 inch from the edge. Create
    Pineapple sliced in half with chunks taken out to create a pineapple boat.

Make The Sauce:

  • Add 1 cup of pineapple chunks, soy sauce, brown sugar, ginger powder, rice vinegar and cornstarch to a blender or food processor. Blend until it creates a smooth creamy sauce.
    A blender with blended sauce before and after.
  • Chop 1 ½ lbs of raw chicken breasts into bite size cubes. Season with salt and pepper.
    Chopped raw chicken breast with a knife on a cutting board.
  • Heat a frying pan with a bit of cooking oil over medium high heat. Once hot, add the chopped chicken. Brown the chicken on all sides, but do not overcook.
    Two images of a frying pan, first with raw chopped chicken pieces, second with cooked chicken pieces.
  • Transfer the chicken to a bowl and set aside.
    Cooked chicken pieces in a white bowl.
  • Add the garlic to the frying pan over medium high heat and cook 1-2 minutes. Pour in the blended sauce and heat 1-2 minutes, stirring often until it thickens.
    Two images of a frying pan, first with teriyaki sauce and a spatula. Second with chicken pieces dumped on top of the teriyaki sauce.
  • Add in the cooked chicken and mix together. Let warm through another 1 minute then remove from heat.
    Teriyaki chicken pieces in a frying pan.
  • Scoop 1 cup of cooked rice into half of the pineapple. Spoon in the teriyaki chicken on the other half. Sprinkle the tops with chopped green onion and sesame seeds. Serve and enjoy!
    Pineapple boats with rice and teriyaki chicken pieces and a frying pan with more chicken.

Recipe Notes:

This recipe will make 6 servings, but only 2 pineapple boats. The rest can be served in bowls with rice.
These pineapple boats won’t store well and should be served fresh. However, You can store the rice and cooked teriyaki chicken separately in the fridge.
  • REFRIGERATE – Allow the chicken and rice to cool before placing it in an airtight container. You can keep this in your fridge for about 3-5 days.
  • FREEZE – Add leftovers to an airtight container or freezer bag. Remove as much air as possible to prevent freezer burn. Store it in the freezer for up to 2-3 months.

Nutrition

Calories: 325kcal | Carbohydrates: 42g | Protein: 27g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 330mg | Potassium: 628mg | Fiber: 2g | Sugar: 21g | Vitamin A: 142IU | Vitamin C: 74mg | Calcium: 43mg | Iron: 1mg
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