Teriyaki Chicken + Pineapple Rice Skillet
A one-pan dinner idea that tastes like Summertime!Makes about 4 servings
- 4 boneless skinless chicken breasts
- 1 1/2 cups brown rice, cooked
- 1/2 fresh pineapple, peeled and chopped into bite sized pieces
- 1 Tbsp olive oil
- 1 cup pure natural pineapple juice
- sliced green onions
- sesame seeds
- 1/2 cup reduced sodium soy sauce, or coconut aminos
- 1/2 cup raw honey
- 1/4 cup apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp ginger powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp chili flakes
- 2 tsp cornstarch, or potato starch
Whisk together Teriyaki Sauce ingredients in a small bowl.
Add 1/3 cup of this sauce plus 1 Tbsp olive oil and the chicken to a freezer bag and marinate 1 hour up to overnight. Refrigerate remaining untouched Teriyaki Sauce separately.
In a small pot pour the remaining Teriyaki Sauce and bring to a boil then reduce to a simmer until slightly thickened, stirring constantly (glaze will continue to thicken upon standing).
Preheat a large skillet over medium high heat.
Add 1 Tbsp oil and the marinated chicken.
Cook for about 5 minutes on each side, until nicely browned.
Add the cooked brown rice, pineapple pieces and pineapple juice to the skillet.
Cover and continue to cook for an additional 8-12 minutes or until rice has absorbed all the juice and the chicken is cooked through.
Brush chicken with additional, Teriyaki Glaze (reserved, untouched by raw chicken) and season rice with freshly cracked salt and pepper.
Garnish with green onions and toasted sesame seeds.