Our current favorite dinner! These pineapple boats are such a fun dinner option that are really simple. And so cute! The recipe uses a whole pineapple as a serving vessel, filled with coconut-infused rice and savory teriyaki chicken.
1. Cut the pineapple in half lengthwise. Take a knife and cut a large square around each edge of the pineapple, leaving about 0.5-1 inch at the bottom to avoid cutting through. It doesn’t have to be perfect. 2. Cut the pineapple flesh into cubes and carefully remove them with a spoon. Store the removed pineapple cubes for later use (or enjoy as a snack). Set the hollowed pineapple boats aside. 3. Cook the rice as you normally would. Once cooked, add about a tablespoon of coconut oil and stir to make it slightly coconut-y. 4. Add the cooked rice to the pineapple boats, allowing it to soak up any residual pineapple juice. 5. Cut the chicken breasts into 1-inch cubes. 6. Heat a skillet over medium heat and add a little coconut oil. 7. Add the chicken to the skillet and cook for 3-4 minutes, until the chicken starts to brown. 8. Add the teriyaki sauce, coconut aminos, and garlic powder to the skillet. Stir everything together. 9. Let the chicken simmer for about 8-10 more minutes, stirring occasionally to prevent sticking. 10. Once the chicken is cooked through, add it to the pineapple boats on top of the rice and serve immediately.
