Chicken and Shrimp Teriyaki Pineapple Bowl
The butteriness of the shrimps, along with the juices of the chicken, lay a perfect foundation for the sweetness of the pineapple and the zest of the teriyaki sauce.
Ingredients
For Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tbsp honey
- 1 tbsp flour
For Rice
- 1 1/3 cup rice
- 1 tbsp rice vinegar
- water
The rest of ingredients
- olive oil
- 1 tbsp grated ginger
- 4 garlic cloves
- 9 oz chicken breasts
- Salt, pepper, cayenne pepper for seasoning the chicken
- 17 oz shrimp
- 14 oz pineapple
- 1 tsp sesame seeds
- Cayenne pepper to season the dish
Instructions
- Cut the chicken breast into pieces and season the meat with salt, pepper and Cayenne pepper. Do this step the day before, preferably, or just before baking if you don’t have enough time.
- Place the water on the skillet and prepare it for cooking the rice. When it starts to boil, pour one tablespoon of rice vinegar into the water before adding rice.
- Grate the ginger and garlic cloves.
- Pour some olive oil into the pan and allow it to heat up. Add garlic and ginger.
- After two minutes, include chicken and bake it for about 3 minutes. Stir the chicken now and then to ensure it bakes on all sides.
- Now is the time to add shrimps and season everything with a dash of Cayenne pepper. Stir almost constantly.
- In the meantime, mix all needed ingredients for teriyaki sauce and leave the sauce aside for now.
- When everything seems baked, pour your teriyaki sauce over chicken and shrimp and stir well. When the sauce thickens, include pineapple.
- Turn off the heat and serve chicken, shrimp, and pineapple with cooked rice. Sprinkle some sesame seeds on the top, and enjoy!
Notes
Store the chicken and shrimp teriyaki pineapple bowl in the refrigerator and eat the dish within two days. If you want to reheat it, do it on the stove over medium-high heat for about three minutes.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 34.6gProtein: 53.5gFat: 4.2g