Chicken Teriyaki Pineapple Boats

Cut the pineapple in half. Take the knife, cut a large square around each edge of the pineapple. Don’t cut all the way through the pineapple, leave about .5-1 inch at the bottom. It doesn’t have to be perfect just don’t cut a hole or the pineapple will leak. Then cut into cubes. Remove the cubes with a spoon. Store for later use. Set pineapple boats aside. Cook rice as you normally would! When it’s done, add in a tbsp of coconut oil, makes it slightly coconut-y. Add cooked rice to the boats and let it soak up the pineapple juice. Cut the chicken into 1 inch cubes. Heat a skillet over medium heat. Add a little oil. Add the chicken, cook for 3-4 minutes, until the chicken is starting to brown. Add the teriyaki sauce, coconut aminos, garlic. Stir it all together. Let the chicken simmer for about 8-10 more minutes. Make sure you’re moving it around so it doesn’t stick. Then add to the pineapple boats and eat!