Friday, May 31, 2019

Recipe: Grilled Teriyaki Chicken Pineapple Boats

  • 1 pineapple
  •  2 pound chicken breast (or pork or beef)
  •  1/2 cup teriyaki sauce
  •  1/2 cup instant brown rice
  •  1/2 pound carrots
  •  1/4 cup Almonds or Pecans, chopped
  •  2 tbsp coconut flakes
  •  juice from 1/2 lime
  •  salt to taste


  1. Cut meat into bite sized pieces and place them in a bowl.  Pour  1/2 cup teriyaki sauce over them and make sure all meat is coated.  Marinate for as long as you can – preferably several hours.
  2. Cut carrots into pieces and place in steamer for 15-20 minutes.
  3. Cook rice according to directions.
  4. Using a sharp knife, cut pineapple in half lengthwise. Remove the fruit (flesh) using a paring knife and a spoon.  This is easy if you cut the insides of the pineapple like a cake and the spoon will easily scoop out the pineapple in chunks.  Place pineapple in bowl.  Add the juice of 1/2 lime and salt and stir.
  5. In large saucepan, pour in meat and teriyaki sauce and cook over medium high heat until cooked through.  Add carrots.
  6. Toast the chopped Almonds or pecans and the coconut.
  7. Once the carrots are warmed through add the pineapple mixture and cook just until warm.
  8. Place rice at the bottom of the pineapple “bowl”. Add chicken mixture on top of rice.
  9. Top with chopped almonds and coconut flakes and serve.