Chicken Teriyaki Pineapple Boats

How to make a pineapple bowl teriyaki chicken! This is one of my favourite things in general – eating a food from an edible bowl that forms the final dish. Obviously we don’t want to see folks eating pineapple skins or anything crazy (although there are pineapple skin recipes) … we re-use the pineapple inside and cook it in with the rice and serve it back in the pineapple with a sweet, yet tangy, simple chicken teriyaki. The chicken could easily be replaced with more vegetables too if you are vegetarian. This was super delicious! Hope you enjoy it.

Ingredients list:

• Rice
• 250ml cold water
• Pinch salt
• ½ tsp chili flakes (optional, omit if you wish)
• 1tbsp butter
• 1tsp sugar
• 225g long grain rice
• 1 large pineapple
• 250g reserved pineapple (from the large pineapple) chopped
• Handful coriander, chopped

Teriyaki chicken

• 2 cloves garlic, finely chopped
• 100ml low salt soy sauce
• 100g honey
• 3tbsp rice wine vinegar
• ½ tsp ginger
• 750g boneless & skinless chicken thighs, chopped into chunks
• 2tsp olive oil
• 2tsp sesame seeds