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Teriyaki Pineapple Chicken Boats

Juicy chicken, sweet pineapple, and sticky teriyaki sauce baked in fresh pineapple shells for a tropical-inspired 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, Hawaiian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 1.5 lbs chicken breast diced
  • 2 fresh pineapples halved and hollowed
  • 1 cup teriyaki sauce
  • 1 tbsp olive oil
  • 1 cup cooked rice
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 tsp ginger grated

Equipment

  • Skillet
  • Baking sheet
  • Spoon
  • Knife

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice pineapples in half and hollow out.
  3. Sauté garlic and ginger in olive oil.
  4. Add chicken and cook until done.
  5. Stir in pineapple, bell pepper, and teriyaki sauce.
  6. Simmer until thick.
  7. Mix in rice.
  8. Fill pineapple shells and bake 12–15 minutes.

Notes

Great for grilling or baking. Use gluten-free teriyaki if needed.