As Summer comes to an end, so does our love and obsession for tropical… everything. Before the Summer light fades, and the leaves begin to fall, I have a quick and easy recipe you must try!
It is a really simple and fun dish. I mean, look how Instagram and Facebook worthy it is.
This dish is made to feed four (+ tons of leftovers, but minus the super cute pineapple bowls).
- 2 Fresh Pineapples
- 4 bags of Frozen Jasmine Rice from Trader Joe’s (you can sub in brown rice or make your own rice, but these are just convenient, time wise)
- 2 bags of the Teriyaki Chicken from Trader Joe’s
- Trader Joe’s Island Soyaki
- 2 Bell Peppers
- Coconut Oil
I got most of my ingredients form Trader Joe’s, but most grocery stores will have the above in stock if you don’t shop there, or don’t have a TJ’s near by.
First off, you will need a decent size skillet to begin cooking your chicken in. Drop a few tablespoons, about 3, in the pan and let that heat up.
Next, slice both pineapples in half, length wise. Very carefully score the inside of the pineapples and scoop out the pineapple chunks and set them aside in a bowl, or to snack on ;-).
Wallah – you have your Instagram worthy bowls!
Next, cook the chicken. I let it slowly cook on a medium to low heat while I prepare the rice and any extras that are going in to the mix.
Once the chicken is cooked through, add a half of a cup of the Island Soyaki sauce, and in Teriyaki Sauce (either the packets that come with the chicken, or your own) to taste. Stir this thoroughly. Add about a third of the scored pineapple chunks to the chicken in the pan. This allows the chicken to soak up the pineapple juice and the teriyaki sauce that you have added. Taste the mixture to make sure it is your level of sweet-aki! Let that sit on low, stirring and mixing occasionally.
At this point, you can add any extra veggies you would like in your bowl, to the chicken in the skillet. Bell peppers make a great addition and add some color to your dish. So do mushrooms!
For the rice, place one bag face down in the microwave for three minutes. These bags are self-ventilating and cook the rice perfectly. Once the rice is done, place it into a large bowl. Add a little bit more of the Island Soyaki to lightly coat the rice. Add another third of the pineapple to the rice mixture. Mix together.
The chicken and rice are now done, you just need to get creative and stuff those pineapples!
Place the rice on the bottom and layer on the chicken and veggies, if any. Add some extra pineapple on top for some added sweetness, or leave it off to the side for a sweet dessert/snack. Top it off with any extra sauce, if you’re feeling saucy!
You will have leftover rice and chicken, store it in the fridge and heat it up for breakfast with an egg over the top, or have it as a side with lunch or dinner.
This is a super fun and easy dish to make at home, or for some friends. They will think you slaved away all day creating this picture perfect dish, when really you threw it together in less than 30 minutes.
I want to thank the endless ideas from Pinterest and the Trader Joe’s Recipes page. This is not an advertisement for TJ’s, it is just where I shop for most of my groceries.
Let me know in the comments below if you try this recipe, or any variation of a stuffed pineapple bowl!