Teriyaki Chicken with Grilled Pineapple Recipe (with Video)

Preparing the Jasmine Rice
1. Start by cooking jasmine rice according to instructions on the package.
2. Make sure to wash your rice until the water runs clear.
Seasoning the Chicken
1. Start by seasoning your chopped chicken with vinegar, pepper, and garlic powder.
2. Mix well and set it to the side.
Creating the Sauce
1. While your chicken is marinating, create your sauce.
2. To a skillet set to medium heat, add brown sugar, garlic, ginger, soy sauce, water, and honey.
3. Use a whisk to mix together until small bubbles form.
Creating the Cornstarch Slurry
1. In a separate bowl, create your cornstarch slurry.
2. Mix cornstarch and water together using either a whisk or spoon.
3. Add your slurry to your brown sugar mixture.
Toasting the Sesame Seeds
1. While your sauce is thickening, toast your sesame seeds.
2. Heat a small skillet to medium heat and add your sesame seeds.
3. Toast your seeds until they slightly brown.
4. Once your seeds are toasted, add them to the sauce.
Preparing the Chicken
1. Once your sauce has thickened, set it to the side.
2. In a skillet set to medium heat, add avocado oil.
3. Once your oil is hot, add in your chicken.
4. Cook your chicken through.
5. Once your chicken has reached 165F, add your teriyaki sauce.
6. Try to save about ¼ c. for extras.
7. Toss your chicken in the sauce over medium-low heat for 3-4 minutes.
Grilling the Pineapples
1. While your chicken is cooking, grill your pineapples.
2. To a grill pan on medium-high heat sprayed with nonstick spray, add your pineapple chunks.
3. Flip them over once you see grill marks on one side. This will take about 2-3 minutes.
Serving the Dish
1. To your prepared pineapple boats or a bowl, add rice, teriyaki chicken, and top with grilled pineapples.
2. Drizzle the rice with more teriyaki if needed and enjoy!