Pineapple-Teriyaki Chicken & Shrimp
Serves 430 mins prep20 mins cook
A delightful Hibachi-style Pineapple Bowl featuring chicken and shrimp glazed with a rich pineapple-teriyaki sauce. This dish is packed with flavors from a blend of spices and is served in a fresh pineapple, making it a perfect summer recipe idea.
0 servings
What you need
Instructions
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.View original recipe