Teriyaki Pineapple Chicken Boats
Juicy teriyaki-glazed chicken and sweet pineapple served inside roasted pineapple boats for a tropical, savory-sweet dinner.
Equipment
- Skillet
- Baking sheet
- Sharp knife
- Spoon
Ingredients
Chicken Filling
- 2 pineapples halved and hollowed
- 2 chicken breasts diced
- 1 cup teriyaki sauce
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 0.5 tsp ginger powder
- 0.5 tsp black pepper
- 1 red bell pepper diced
- 0.25 cup green onions sliced
- 1 tbsp sesame seeds optional garnish
Instructions
- Preheat oven to 400°F (200°C). Slice pineapples in half and scoop out the flesh to create boats.
- Heat olive oil in a skillet over medium heat. Add diced chicken and cook until lightly browned.
- Season chicken with garlic powder, ginger, pepper, and soy sauce.
- Add chopped pineapple and bell pepper. Cook until slightly softened.
- Stir in teriyaki sauce and simmer until thick and glossy.
- Spoon mixture into pineapple boats.
- Bake on a sheet for 10–12 minutes until heated through.
- Garnish with green onions and sesame seeds before serving.
Notes
Use fresh pineapple for best flavor. Add chili flakes for heat.