Pineapple-Teriyaki Hibachi Chicken & Shrimp

1: Place all the sauce ingredients (except the cornstarch slurry) in a pot and bring to a low boil for 1 to 2 minutes on medium-low heat.

2: Mix in the cornstarch slurry to thicken the sauce and bring back to a boil for 30-45 seconds, then remove from heat.

3: Slice the pineapple down the middle, remove all the pineapple from both sides, wrap it, and keep it cool.

4: In separate bowls, add the proteins and oil, then season with the listed seasonings, dividing them for shrimp and chicken. Mix well and cover.

5: Sear the chicken on medium-high heat for 3 to 4 minutes on each side or until it reaches an internal temperature of 165°F, covering while cooking.

6: Sear the shrimp for 1 minute on each side, adding pressure for a beautiful sear, then add butter and a dash of soy sauce. Mix well and remove.

7: Chop the chicken and mix it with the warm pineapple-teriyaki glaze, topping it with additional sauce, sesame seeds, and green onions.

8: Serve with steamed rice, fried rice, or pineapple salsa.