Chicken Teriyaki Pineapple Bowls

• 2 Pineapples
• 2 cup Rice, cooked
• 1 tablespoon Canola Oil
• 2 Green Bell Peppers
• 6 tablespoon Pineapple Juice, divided
• 2 cup Pineapple Cubes
• 4 teaspoon Sesame Seeds
• 2 Scallions, thinly sliced

1. Slice pineapples in half lenthwise to create the pineapple bowls. Carve out pineapple flesh leaving enough room to keep the shell intact. Make a few more cuts into the middle of the flesh to scoop out large chunks of pineapple.
2. Reserve 6 tbsp pineapple juice and 2 cups of pineapple flesh (cut into small bite-sized cubes).
3. Add oil to large skillet and bring to medium high heat. Add in chicken and cook until chicken is heated through and golden brown.
4. Reduce heat to medium and pour in sauce. Mix in 2 tbsp of pineapple juice and add bell peppers.
5. Toss chicken and bell peppers in sauce and cook until sauce is heated and bell peppers are cooked. Stir in pineapple chunks.
6. Add remaining pineapple juice to cooked rice, stirring it until it absorbs the juice. Add 1 cup of cooked rice to each pineapple shell bowl. Divide teriyaki chicken evenly between the two bowls. Garnish with sesame seeds and scallions.

pineapples, rice, canola oil, green bell peppers, pineapple juice, pineapple, sesame seeds, scallions

Taken from www.epicurious.com/recipes/member/views/chicken-teriyaki-pineapple-bowls-5bae63158e22884fe3b12ff0 (may not work)