Pineapple Chicken Teriyaki and Rice
- 1 can pineapple pieces chopped
- 1 cup pineapple juice
- 1 cup rice
- ¼ tsp chili flakes
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken stock
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 3 tbsp rice vinegar
- ½ tsp ground ginger
- 2 tbsp flour
- 1/2 tbsp Cooking With Greens NO SALT Go To Seasoning
- 1-½ lb. chicken thighs, 1-inch dice
- 1/4 tsp pink sea salt
- 2 tsp olive oil
- 3 stalks of chopped green onion
- 2 tsp sesame seeds
Combine the chopped pineapple with any juices released and place approximately 1 cup of it in a small saucepan. Add the broth, pineapple juice, pink salt, chili flakes and butter to the saucepan, and bring to a boil over medium-high heat. Add the rice. Bring to a simmer, then reduce heat to low and cook for 15 minutes, or until the rice is fully cooked. Once done, fluff with a fork. While the rice is cooking, combine the garlic, soy sauce, , Go To seasoning, honey, rice vinegar, flour and ginger in a small bowl. Add the sauce to the chopped chicken and let sit while your pan heats up. Heat the olive oil in a large sauté pan over medium-high heat. Use a slotted spoon and drain the chicken from the teriyaki sauce, reserving the sauce. Add the chicken to the hot pan and brown on all sides. When the chicken is fully cooked, add the reserved sauce to the pan and cook until the sauce has reduced and thickened. The sauce should evenly coat the chicken. Toss in chopped green onion. Sprinkle with sesame seeds. Serve.