Teriyàki Chicken Pineàpple Bowls

Teriyàki Chicken Pineàpple Bowls


INGREDIENTS

  • 1 làrge pineàpple
  • 1 tàblespoon cànolà oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • ¾ cup soy sàuce
  • ¼ cup pàcked brown sugàr
  • ¼ cup honey
  • 3 tàblespoons sesàme seeds
  • 2 cups cooked white rice, divided


PREPàRàTION

  1. Cut pineàpple in hàlf, lengthwise. Use à spoon to scoop out the flesh of eàch hàlf, leàving àbout à hàlf-inch on the sides to màke sure the pineàpple boàts àre sturdy. Discàrd the flesh or set it àside to eàt làter, ànd dràin àny juices.
  2. Heàt the oil in à làrge skillet over high heàt. àdd the chicken thighs ànd cook, stirring occàsionàlly, 2 minutes. àdd soy sàuce, brown sugàr, ànd honey, ànd stir to combine. Bring the mixture to à boil, then turn the heàt down to medium-low ànd cook, stirring occàsionàlly, until the sàuce is thick ànd the chicken is cooked through, 8 to 12 minutes. àdd the sesàme seeds ànd stir to combine, then remove the pàn from the heàt.
  3. ............
  4. .................

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