Saturday, 4 March 2017

‘Who lives in a pineapple under the sea?’

In addition to flicking through Buzzfeed for articles to pass time, I sometimes do find a recipe or two that look delicious and add to my bookmark. One of them was the 'Teriyaki Chicken Pineapple Boats' which I thought not only looked delicious but also a fun recipe to try. So as Friday night was getting closer and no plans were arranged, I decided to roll my sleeves up and get cooking. I did alter the original recipe to my liking, but either way it tuner out being delicious! The best part was that it only took 30 minutes and the pineapple we scooped off became our second course, dessert! Definitely a win, win recipe!

1 large pineapple (for two people)
1 tbs canola oil (sunflower, olive or whatever oil you prefer works)
500 grams of chicken breast (this was more than enough for two)
5 tbs of soy sauce
4 tbs of brown sugar
2 tbs of honey 
2 cups of rice (depending on how many you are)

1. Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy. Discard the flesh or set it aside to eat later ( FOR DESSERT)

2. Heat the oil in a large frying pan over high heat. Add the chicken breasts and cook, stirring occasionally. Add soy sauce, brown sugar, and honey, and stir to combine. Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes. Add the sesame seeds and stir to combine, then remove the pan from the heat. Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken among the boats and serve.

Original Recipe:


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