Description

Want to impress family or friends? Serve them fancy chicken teriyaki in pineapple bowls. It's low carb, soy free and a healthy dish with juicy chicken, fresh pineapple chunks, brown rice and a homemade teriyaki sauce.

Ingredients

• 2 c. cooked brown rice, made with chicken stock and 1 T. butter (or white rice, wild rice, or cauliflower rice)
• 1 pineapple, sliced in half horizontally
• 1/3 c. coco aminos (or soy sauce)
• 2 T. golden monkfruit sweetener (or brown sugar)
• 1 T. fresh pineapple juice, reserved from the pineapple
• 1 T. minced garlic
• 2 t. minced ginger
• 1 t. toasted sesame oil
• 1 lb. boneless, skinless chicken thighs
• Kosher salt
• 1 T. avocado oil (or olive oil or peanut oil)
• 2 t. almond flour
• 2 t. water
• Garnish: sesame seeds, green onions, pineapple chunks

Steps

1. Make the rice according to the package directions. You can use chicken stock instead of water and 1 T. butter to flavor the rice while cooking, if desired.
2. While the rice is cooking, cut the pineapple in half; hollow it out, saving pineapple chunks and at least 1 T. of the juice for later use.
3. In a small bowl, whisk together the coco aminos, golden monk fruit, reserved pineapple juice, minced garlic, minced ginger, and toasted sesame oil until blended; set aside.