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.
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.
