Teriyaki Chicken & Rice Pineapple Boats

Cut the pineapple in half long ways. Use a knife and run it around the edge leaving enough of a perimeter for a bowl.

Cut the pineapple insides into three pieces across it, then in half.

Scoop out the 6 chunks and use a spoon to smooth out the bowl. Cut the pineapple chunks and save for later.

Cube the chicken into 1 inch bite size pieces.

Cook the white rice.

Heat olive oil and toss in chicken. Let them brown slightly.

Add in honey, soy, brown sugar, and cornstarch.

Stir and bring to a slight boil, once boiling turn to medium low heat.

Let chicken simmer for 10-15 minutes until it has thickened.

Toss in the sesame seeds and combine.

Place one scoop of white rice in the bowl and top with chicken.

Enjoy! (Image courtesy of: https://www.delish.com/cooking/recipe-ideas/a20064993/chicken-teriyaki-pineapple-bowls-recipe/)