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Teriyaki Chicken + Pineapple Rice Skillet Recipe

Ingredients

  • 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

Teriyaki Sauce/Glaze:

  • 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

Instructions

  • 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.