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
![Chicken Teriyaki Pineapple Boats {paleo, gf, healthy}](https://choosingbalance.com/wp-content/uploads/2020/06/Chicken-Teriyaki-Boats-630x266.png)
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
- 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!