Chicken Stir Fry Pineapple Bowls
These Chicken Stir Fry Pineapple Bowls are a fun and flavorful family dinner that combines juicy chicken, crisp vegetables, and sweet pineapple. Served in edible pineapple bowls, this dish is not only visually appealing but also quick to prepare, making it perfect for busy weeknights. Marinated in a delicious teriyaki sauce and topped with savory sauces, these bowls are a hit with both kids and adults!
Equipment
- Cutting board
- Knife
- Medium bowl
- Plastic wrap
- Spoon
- Two spatulas
- Outdoor griddle (or frying pan or wok)
- Rice cooker or Instant Pot
- Measuring cup
- Serving platter
Ingredients
- 1 pound diced boneless skinless chicken breast
- 1 whole pineapple
- 1 package Fresh Cut sauté vegetable kit
- 1 bottle Signature Select Sesame and Ginger Teriyaki marinade
- 2 cups Signature Select Long Grain Whole Grain Brown Rice
- 4 tbsp Signature Select Sweet Chili Sauce
- 2 tbsp Signature Select Garlic Chili Crunch
- 1 tsp O Organics Sesame Seeds
- 2 cups water
- Signature Select Cooking Spra
- Signature Select Soy Sauce
Instructions
- Unwrap the chicken and transfer the cubes to a medium bowl. Pour ½ of the Signature Select Sesame and Ginger Teriyaki marinade over the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Open the Fresh Cut vegetable kit and pour the remaining ½ of the teriyaki marinade in the container. Close the lid and shake to coat. Allow the vegetables to marinate while you heat the grill.
- Slice the pineapple in half lengthwise. Score the flesh of each half and scoop out the fruit to create two bowls. Finely dice ½ cup of the pineapple flesh and set aside.
- In a rice cooker or Instant Pot, combine 2 cups of brown rice with 2 cups of water. Close the lid and cook on high pressure for 15 minutes. Allow to sit for 5 minutes, then release the pressure and fluff with a fork. Set aside and keep warm.
- Preheat your outdoor griddle to medium-high heat.
- Spray the griddle with cooking spray. Drain excess marinade from the chicken and vegetables, then transfer both to the griddle.
- Using two spatulas, stir-fry the chicken and vegetables separately until the vegetables are crisp-tender and the chicken is cooked to 160°F, about 10 minutes.
- Mix the chicken and vegetables on the griddle and toss to combine. Adjust seasoning by adding soy sauce to taste.
- Add the reserved chopped pineapple to the stir-fry and cook for an additional 2 minutes.
- Spoon the cooked brown rice into the prepared pineapple bowls, filling them about halfway.
- Top each bowl of rice with chicken and vegetable stir-fry.
- Drizzle each bowl with Sweet Chili Sauce and/or Garlic Chili Crunch to taste.
- Sprinkle with sesame seeds and serve hot!