Pineapple-Teriyaki Hibachi Chicken & Shrimp
Serves 420 mins prep15 mins cook
A vibrant summer dish featuring hibachi chicken and shrimp glazed in a pineapple-teriyaki sauce served in a pineapple bowl, perfect for a tropical meal.
0 servings
What you need
Instructions
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.View original recipe