Chicken Teriyaki Pineapple bowls are made even easier with Crazy Cuizine's Teriyaki Chicken. You just need to heat it up, add a few additional vegetables and pineapple and it's ready to eat. Serving the dish in pineapple shells makes for a really fun and impressive presentation, perfect for a party!
Slice pineapples in half, lengthwise, to create pineapple bowls. Carve out pineapple flesh from shells by running a sharp knife around the edge of the shell, leaving enough room to keep the shell intact. Make a few more cuts into the middle of the flesh, so that you can scoop out large chunks of pineapple flesh.
Reserve 6 tbsp pineapple juice and 2 cups of pineapple flesh and cut into small bite-sized cubes. You can save any remaining pineapple for another recipe.
Add oil to a large skillet and bring to medium high heat. Add in chicken and cook until chicken is heated through and golden brown.
Reduce heat to medium. Pour in sauce. Mix in 2 tbsp of pineapple juice. Add in bell peppers.
Toss chicken and bell peppers in sauce and cook until sauce is heated and bell peppers are cooked. Stir in pineapple chunks.
Add remaining pineapple juice to cooked rice, stirring the rice until it absorbs the juice. Add 1 cup of cooked rice to each pineapple shell bowl. Divide teriyaki chicken evenly between the two bowls. Garnish with sesame seeds and scallions.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.