Missing summer already? Us, too! These tasty, fruity bowls are reminiscent of the summer months and perfect for having a quick weeknight meal on the dinner table in minutes. Incorporating Crazy Cuizine Teriyaki Chicken into the recipe makes for a delectably flavorful and conveniently quick meal that is both satisfying and time-saving.
Check out the full recipe blog post over at Kirbie's Cravings! https://kirbiecravings.com/chicken-teriyaki-pineapple-bowls/ or buy Crazy Cuizine at www.crazycuizine.com —Contributor
20 oz. box Crazy Cuizine Teriyaki Chicken
Green Bell Peppers
Pineapple Juice, divided
Scallions, thinly sliced
In This Recipe
Slice pineapples in half lengthwise to create pineapple bowls. Carve out pineapple flesh by running a sharp knife around the edge of the shell, leaving enough room to keep it intact. Make a few more cuts into the middle of the flesh so you can scoop out large chunk of pineapple.
Reserve 6 tbsp of pineapple juice and 2 cups of pineapple flesh to cut into small bite-sized cubes. You can save any remaining pineapple for another recipe.
Add oil to a large skillet and bring to medium high heat. Add in chicken and cook until it is heated through and golden brown.
Reduce heat to medium and pour in sauce. Mix in 2 tbsp of pineapple juice and add bell peppers.
Toss chicken and bell peppers in sauce and cook until sauce is heated and bell peppers are cooked. Stir in pineapple chunks.
Add remaining pineapple juice to cooked rice, stirring the rice until it absorbs the juice. Add 1 cup of cooked rice to each pineapple shell bowl. Divide teriyaki chicken evenly between the two bowls. Garnish with sesame seeds and scallions.