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!