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
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.
Chop 1 ½ lbs of raw chicken breasts into bite size cubes. Season with salt and pepper.
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.
Transfer the chicken to a bowl and set aside.
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.
Add in the cooked chicken and mix together. Let warm through another 1 minute then remove from heat.
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!
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.