If this recipe doesn’t scream summer, I don’t know what does. While taking a tropical vacation isn’t really an option right now, recreating tropical meals at home is! Get in the summer spirit with these chicken teriyaki pineapple boats. They’re so fun and actually really simple. They take about 20 minutes to throw together. Eating out of a pineapple is 10x better than eating off a boring ole plate!

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If you’re like me, recipes like this can seem a little intimidating. But seriously, give these a try! They’re way easier than you would think. And they are so fun. They’d be a great summer date night in recipe. Pair with some pina coladas or margaritas and it’s almost like you’re at a beach in the Caribbean… almost… haha.

Let’s make these chicken teriyaki pineapple boats:

First, you’ll cut a the pineapple in half. Then take one side, cut around all four sides. Don’t cut all the way through the pineapple or it will leak. Leave .5-1 inch at the bottom. Then cut the square into 9 cubes.

Take a spoon and remove the cubes. Store to eat later. I’m freezing mine and making pineapple margaritas with it… yum!

Repeat for the other pineapple. Set the pineapples aside and make the chicken and rice.

For the rice, make how you normally would. I used a bag of frozen cauliflower rice and sauteed it with a little coconut oil. I also made regular rice for my husband because he’s anti cauliflower rice. Add the rice to the boats and let it soak up the pineapple juice.

Then heat a skillet over medium heat. Add a little oil. Then add chicken breasts that has been cut into 1 inch cubes.

Cook the chicken for 3-4 minutes. Then add the teriyaki sauce, coconut aminos, garlic. Let it simmer for 8-10 minutes.

Add the chicken to the pineapple boat and eat!

We enjoyed ours outside, pretending we were relaxing on a beach haha. One day!

Other Healthy Dinner Recipes:

Chicken Sausage Skewers

Chicken Tenders and Fries Sheet Pan Dinner

Air Fryer Buffalo Tofu Bites

Air Fryer Salmon

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Chicken Teriyaki Pineapple Boats

A healthy and easy summer recipe perfect for a quick dinner. These chicken teriyaki pineapple boats are a gluten free, paleo, and healthy dinner recipe. Ready in about 20 minutes. | #summerecipes | #healthysummerrecipes | #summerdinners | #glutenfreedinner | #glutenfreesummerrecipes | #glutenfree | #paleodinner | #paleosummerrecipes | #healthydinner

Prep Time

5 minutes

Cook Time

15 minutes

Serves

2

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Ingredients

1 pineapple
2 chicken breasts
1/2 cup teriyaki sauce (I used primal kitchen foods)
2 tbsp coconut aminos 
1 tsp garlic powder
1 cup cauliflower rice 
coconut oil

Method

1. Cut the pineapple in half.
2. 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.
3. Then cut into cubes.
4. Remove the cubes with a spoon. Store for later use.
5. Set pineapple boats aside
6. Cook rice as you normally would! When it’s done, add in a tbsp of coconut oil, makes it slightly coconut-y.
7. Add cooked rice to the boats and let it soak up the pineapple juice.
8. Cut the chicken into 1 inch cubes
9. Heat a skillet over medium heat.
10. Add a little oil.
11. Add the chicken, cook for 3-4 minutes, until the chicken is starting to brown.
12. Add the teriyaki sauce, coconut aminos, garlic.
13. Stir it all together.
14. Let the chicken simmer for about 8-10 more minutes. Make sure you’re moving it around so it doesn’t stick.
15. Then add to the pineapple boats and eat!

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