Pineapple Chicken Bowls www.youtube.com 20 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Season the chicken with garlic powder, onion powder, and chopped green onions. 2. Add crushed pineapple and mix. 3. Add soy sauce, sesame oil, and yuzu Japanese barbecue sauce and mix well. 4. Add honey, mix and marinate for at least 20 minutes (overnight is best). 5. Chop the remaining green onions, bell peppers, and purple onion. 6. Add the chopped vegetables, jalapeños, and cilantro to a bowl. Reserve some cilantro for garnish later. 7. Cut a pineapple in half and score the inside to remove chunks. Add the pineapple chunks to the vegetables. 8. Add wok oil to the vegetables and mix. 9. On a medium-low heat griddle, cook the chicken until golden brown and seared. 10. Add the vegetables to the griddle and cook until tender. 11. Combine the chicken and vegetables on the griddle. 12. Heat the quinoa and brown rice. Add lime juice. 13. Fill the pineapple halves with the rice and the chicken and vegetable mixture. Garnish with toasted sesame seeds, extra cilantro and sauce. 1. Season the chicken with garlic powder, onion powder, and chopped green onions. 2. Add crushed pineapple and mix. 3. Add soy sauce, sesame oil, and yuzu Japanese barbecue sauce and mix well. 4. Add honey, mix and marinate for at least 20 minutes (overnight is best). 5. Chop the remaining green onions, bell peppers, and purple onion. 6. Add the chopped vegetables, jalapeños, and cilantro to a bowl. Reserve some cilantro for garnish later. 7. Cut a pineapple in half and score the inside to remove chunks. Add the pineapple chunks to the vegetables. 8. Add wok oil to the vegetables and mix. 9. On a medium-low heat griddle, cook the chicken until golden brown and seared. 10. Add the vegetables to the griddle and cook until tender. 11. Combine the chicken and vegetables on the griddle. 12. Heat the quinoa and brown rice. Add lime juice. 13. Fill the pineapple halves with the rice and the chicken and vegetable mixture. Garnish with toasted sesame seeds, extra cilantro and sauce. Add Direction Ingredients 1 bottle Japanese Barbecue Sauce 2 lbs cubed chicken thighs 1 tbsp garlic powder 1 tbsp onion powder 1 bunch green onions 1 can crushed pineapple 2 tbsp soy sauce 1 tbsp sesame oil 2 tbsp honey 1 each bell peppers (yellow, green, red) 1 medium purple onion 2 medium jalapeños 1 bunch cilantro 1 package quinoa and brown rice 1 lime - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment Blackstone griddle knife large glass bowl measuring spoons measuring cups Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
