Teriyaki Chicken Pineapple Bowls

Cut pineapple in half and carve it out. Take the flesh from one side and transfer it to a bowl. We won’t need the flesh from the other side so set it aside to eat later.

Whisk soy sauce, orange juice, honey, ginger, and sesame oil in a large bowl. Add chicken pieces and toss to coat. Leave to marinate for 20 minutes.

Heat olive oil in a large skillet. Transfer chicken to the skillet using a slotted spoon (reserve the marinade, we will need it later). Cook chicken until cooked through and no longer pink. It should take about 5 minutes. Remove from heat and transfer the chicken pieces to a bowl.

Add reserved marinade, butter, and pineapple flesh to the same skillet. Bring to a boil, stirring constantly. Reduce heat and add cornstarch and water mixture. Stir until sauce has thickened. Add cooked chicken and toss to coat.

Fill the pineapple boats with cooked rice and top with the pineapple and chicken mixture. Sprinkle with green onion and sesame seeds.