Teriyaki Chicken Pineapple Boats



  • 1 cup pineapple chunks with juice
  • 1 cup water
  • 1/2 teaspoon kosher or sea salt
  • 1 tablespoon butter
  • 1 cup rice


  • 2 cloves garlic, minced
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 3 tablespoons rice vinegar
  • 1/2 teaspoon ginger, minced
  • 2 boneless, skinless chicken breast, cut into chunks
  • 2 teaspoons olive oil


  1. Cut pineapple in half lengthwise including the leaves in the cut.
  2. Scoop out the insides leaving 1/2 – 3/4 inch thickness along the outside edges.
  3. Rice: Chop the pineapple very fine.
  4. Add 1 cup of pineapple and juice into a sauce pan.
  5. Add 1 cup water, salt, butter and sugar to sauce pan.
  6. Bring to a boil over medium high heat.
  7. Add rice and simmer on low until rice is fully cooked.
  8. You may need to add more water a little at a time to get the correct doneness.
  9. While the rice is cooking, prepare the chicken.
  10. Chicken: Combine garlic, low sodium soy sauce, honey, rice vinegar and ginger in a small bowl.
  11. Add chopped chicken to sauce.
  12. Heat olive oil in a large sauté pan over medium high heat.
  13. Add chicken to the pan reserving the teriyaki sauce.
  14. Brown chicken on all sides.
  15. After chicken is browned, add the teriyaki sauce. Cook until sauce is reduced and thickened. Sauce will coat the chicken as it thickens.
  16. Spoon pineapple rice in half of the hollowed-out pineapple boat. Fill the other half with teriyaki chicken.
  17. Garnish with sesame seeds and rice noodles.

Yield: 2 boats

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