Easy Chicken Teriyaki Pineapple Bowls
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
Directions
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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.
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.
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.
Slice chicken, cutting into even-sized strips. Season chicken with kosher salt.
Heat a large non-stick or cast iron skillet or over medium-high heat; add the avocado oil; wait for it to shimmer before adding the chicken. Cook 4 minutes; let it sit before stirring to give it a nice golden brown color. Using a large spatula, stir the chicken; cook for another 3 minutes.
Combine the almond flour and water in a measuring cup; whisk together to make a slurry to thicken up the sauce.
Pour the homemade teriyaki sauce over the chicken; stir; add the slurry; heat to medium-low; simmer 8 minutes or until the sauce is thickened.
Once the chicken is done cooking, add more pineapple chunks to the skillet. Stir to combine.
Evenly divide and scoop into the pineapple boats.
Serve with cooked rice or/or vegetables and sprinkle on sesame seeds and green onions, if desired.
2 servings.