Lately Ive been doing a lot of stuffing.
What do I mean? Well for one thing I’ve been totally stuffing my face and not caring about the consequences, but I’ve also been making a lot of meals that have a stuffable quality to them. Last friday night was stuffed peppers (recipe coming soon), then I stuffed some shells with a spinach and ricotta mixture, but it all started with this.
Orange teriyaki chicken boats
I was in a recipe rut and couldn’t think of anything exciting to make for dinner one night, I was scrolling through instagram and saw somebody use it as a shell for sorbet and thought, how cute! We had a pineapple sitting on my counter obviously , so I got to thinking what can I stuff this with, and voila!
Soft fluffy rice next to homemade tangy orange teriyaki chicken along with the sweetness of the pineapple pulled me right out of that recipe rut. I added sliced avocado on top, plus the trader joes chili lime seasoning that I love, to add more brightness to the dish- but you can totally leave that out.
The added bonus to this is that its really a whole meal in one. Chicken and rice dinner + pineapple for dessert = YUM
The flavors of this dish meld so well together and it looks impressive too without any real hard work. The chicken gets marinated while the rice is cooking, slice and scoop out the pineapple, sauté the chicken and then build your boat! With Summertime on the way this recipe should definitely be on your to-make list!
Now on to find more things to stuff…
- 1 ripe pineapple
- 1 cup uncooked white or brown rice
- 1.5 lbs skinless boneless chicken breast cut into small pieces
- 1 avocado pitted and sliced (optional)
- Sesame seeds (optional)
- Trader joes chili lime seasoning (optional)
- For the marinade:
- ¼ cup soy sauce
- ¼ cup honey
- ½ teaspoon sriracha
- ½ cup orange juice
- 2 tablespoon minced garlic
- ¼ teaspoon ground ginger
- For slurry:
- ¼ cup cold water (water must be cold)
- 1 teaspoon corn starch
- First prepare the pineapple.
- Lay the pineapple down and with a sharp knife cut vertically through the middle going through the leaves as well. Try to make both sides as even as possible. Next using a smaller knife cut around the edge of the pineapple about a half inch in so that there is enough border left over to hold your filling. Make sure not to cut through the skin or else it will leak! Using a large spoon go around the cut border and scoop out the filling. Tada! Discard or save the filling for another use.
- Prepare the marinade. Combine all marinade ingredients in a small bowl and mix well. Add in the cut up chicken pieces and let sit for 20 minutes.
- Prepare the rice according to package directions.
- Prepare the chicken
- Heat two tablespoon canola oil (not olive oil- it will burn too quickly) in a large pan over high heat.
- Using tongs add just the chicken, reserving the leftover marinade. Sear chicken for 2 minutes on each side and the continue to cook for another 5-6 minutes stirring occasionally. You might have to work in batches depending on the size of your pan.
- Remove chicken from pan and set aside
- Make the slurry
- In a cup mix together ¼ cup cold water and 1 teaspoon cornstarch, set aside.
- Add reserved marinade to the pan on medium heat. Add the slurry and bring the mixture to high heat. Boil for one minute, then turn down to low and simmer for 5 minutes until the sauce has cooked and thickened. Add the chicken back into the pan and stir to coat. Add in sesame seeds if desired.
- Build the boat!
- Take one half pineapple and scoop half a cup (or more) rice on one end of the boat. Add chicken and sauce to the other end. Top with sliced avocado and chili lime seasoning. Drool, devour, enjoy!