Pineapple-Teriyaki Chicken & Shrimp

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

2: Once the sauce comes to a boil, mix in the cornstarch slurry to thicken the sauce. Bring back to a boil for 30-45 seconds and remove from heat.

3: Slice the pineapple down the middle and remove all the flesh. Wrap and keep cool.

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

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

6: Sear the shrimp for 1 minute on each side, adding some pressure for a sear. Add butter and a dash of soy sauce, mix well, and remove.

7: Chop the chicken and add it to the warm pineapple-teriyaki glaze, mixing well. Top with additional sauce, sesame seeds, and green onion.

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