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Teriyaki Pineapple Chicken Boats

Juicy teriyaki-glazed chicken and sweet pineapple served inside roasted pineapple boats for a tropical, savory-sweet dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 boats
Course: Dinner, Main
Cuisine: American, Asian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 pineapples halved and hollowed
  • 2 chicken breasts diced
  • 1 cup teriyaki sauce
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 0.5 tsp ginger powder
  • 0.5 tsp black pepper
  • 1 red bell pepper diced
  • 0.25 cup green onions sliced
  • 1 tbsp sesame seeds optional garnish

Equipment

  • Skillet
  • Baking sheet
  • Sharp knife
  • Spoon

Method
 

  1. Preheat oven to 400°F (200°C). Slice pineapples in half and scoop out the flesh to create boats.
  2. Heat olive oil in a skillet over medium heat. Add diced chicken and cook until lightly browned.
  3. Season chicken with garlic powder, ginger, pepper, and soy sauce.
  4. Add chopped pineapple and bell pepper. Cook until slightly softened.
  5. Stir in teriyaki sauce and simmer until thick and glossy.
  6. Spoon mixture into pineapple boats.
  7. Bake on a sheet for 10–12 minutes until heated through.
  8. Garnish with green onions and sesame seeds before serving.

Notes

Use fresh pineapple for best flavor. Add chili flakes for heat.