Recipe: Summery teriyaki chicken in pineapple!

If this doesn’t put you in a good mood, we suspect you simply have a somewhat autumnal nature. That’s fine too, of course! But if you’re in the mood for some tropical joy on your table, quickly make this recipe…

We’re already putting on our Hawaiian skirts, because we think this recipe will automatically have you swaying your hips a little. If you can’t travel to the tropics for now, teriyaki chicken will come to your kitchen table this summer!

How to make sunny teriyaki pineapple chicken

• Take a good, sharp knife. Leave the ‘crown’ on and halve the pineapple lengthwise.
• Now cut into the halves all around the inner edge, keeping your knife angled towards the centre.
• Make one lengthwise cut from top to bottom, and a few horizontal cuts.
• You can now hollow out the halves with a spoon; plenty of juice will probably be released, so catch it.
• Save the pineapple pieces for something else (hello piña colada mimosas!).
• Make a sauce with the soy sauce, brown sugar, a splash of the pineapple juice, the garlic, ginger and sesame oil.
• Heat the oil in a large, deep frying pan over medium heat.
• Sprinkle the chicken pieces with salt.
• Fry the chicken in a single layer until golden brown, for about 3 minutes.
• Turn all the pieces over and fry this side until golden brown too, for about 3 minutes.
• Pour the sauce into the pan and bring to a simmer.
• Make a slurry with the cornstarch and water, and stir it into the sauce and chicken.
• Simmer gently for 10 minutes until the sauce has thickened and the chicken is cooked through.
• Divide the chicken and rice between the pineapple halves, and garnish with the sesame seeds and spring onion.

Aloha, now that’s delicious!

Also read:

• Fruit allergy? Try these tips
• Emma’s food pet peeves: fruit in my food
• Recipe: Fireball grilled pineapple (with whisky!)

Recipe and images: Delish