These Teriyaki Chicken Pineapple Boats Are Actually So Easy

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Teriyaki Chicken Pineapple Bowls

Makes 2 servings

Estimated total time: 20 minutes

INGREDIENTS

1 large pineapple
1 tablespoon canola oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¾ cup soy sauce
¼ cup packed brown sugar
¼ cup honey
3 tablespoons sesame seeds
2 cups cooked white rice, divided

PREPARATION

Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy. Discard the flesh or set it aside to eat later, and drain any juices.

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