Teriyaki Chicken Pineapple Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 pineapple, halved and scooped out, reserve pineapple shells
• 2 cups brown rice, cooked according to package
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 4 scallions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

   1. In a medium bowl, whisk together soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Add chicken and toss to coat. Cover and marinate for 30 minutes.

2. 2

   2. Heat 1 tbsp oil in a large skillet over medium-high heat. Remove chicken from marinade (reserving marinade) and cook for 5-6 minutes until browned on all sides. Transfer to a plate.