Teriyaki Chicken Pineapple Rice Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup pineapple chunks, fresh or canned
• 1 cup coconut milk, full-fat
• 1 1/2 cups brown rice, uncooked
• 1/4 cup soy sauce, low-sodium
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp ginger, grated
• 3 cloves garlic, minced
• 1 tsp sesame oil
• 4 green onions, sliced
• 2 tbsp sesame seeds

Instructions

1. 1

   In a medium saucepan, combine the coconut milk and rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, until rice is tender.

2. 2

   In a large skillet or wok, heat 1 tbsp sesame oil over medium-high heat. Add the chicken and cook for 6-8 minutes, until browned and cooked through.