Thai Pineapple Teriyaki Rice Dish

​COOKING TIME

40 minutes to 1 hour

​YIELDS

2 people

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iNGREDIENTS

• 1 pineapple, chopped into bite size pieces, or 1 can of non-bpa organic pineapple
• 2 cups of brown rice
• 1 package of frozen mixed veggies
• 1-2 chicken breasts, or tofu for vegetaria
• ½ T. soy sauce
• 1 ½- 2 T. Teriyaki sauce
• ½ t. sugar
• ½ t. sea salt 
  
• few cracks of black pepper

Directions

1. Cook veggies on a skillet, when veggies are half way cooked, add pineapple
2. Cook rice separately, 5 cups of water to 2 cups of rice
3. Cook chicken separately (bake in oven at 350 degrees uncovered, for 18 to 20 minutes or until no longer pink), let cool and chop when done
4. When rice is done, pour into a bowl and add veggies/pineapple and chicken (For vegetarians, remove meat or put meat on the side, you can also replace with tofu)
5. Add soy sauce, teriyaki, salt, sugar, and pepper, and mix​

Tips*

I like to create pineapple bowls out of the leftover pineapple.

1. Remove green part at top of pineapple
2. Chop the pineapple in half from the top of pineapple to bottom
3. Cut a square outline about a centimeter from the edge of the pineapple  (make sure to not cut all the way through the pineapple)
4. Cut a grid like pattern, see picture below
5. Scoop out pineapple with a spoon (these will be the pieces you add to the dish!)

Credit

Sydney Wippman