Teriyaki Chicken Pineapple Bowls

Ingredients

• 4 pounds boneless skinless chicken thighs chopped into 1" pieces
• 1 bottle clean teriyaki sauce look for Teriyaki sauce with no food dyes or high fructose corn syrup
• 2 pineapple sliced in half with the insides removed
• 2 one-pound bags frozen or unfrozen cauliflower rice
• 1 Tablespoon grated ginger
• 3 scallions thinly chopped for garnish
• Sesame seeds to taste

Method

1. Chop up boneless skinless chicken thighs and add half the bottle of teriyaki sauce to the chicken and let it marinate in the glaze for a few minutes before cooking it.
2. Slice the pineapples in half, removing the insides with a knife. Chop up the pineapple and discard the inedible inner core.
3. Heat the LoCo Flattop to 375 degrees on all three burners.
4. In three separate sections, add the chicken, cauliflower rice, and pineapple.
5. Grill the chicken until it reaches an internal temperature of 165 internal degrees with an internal read thermometer such as the Thermapen.
6. Cook the cauliflower rice until it is cooked through and begins to brown a bit, then add the chopped ginger and a drizzle of teriyaki sauce.
7. Cook the pineapple until it is cooked through.
8. Next, in a large bowl, add the rice, then the chicken, then the pineapple. Mix all ingredients together. Serve the chicken teriyaki mixture in the hulled out pineapple bowls and garnish with chopped scallions and sesame seeds. This is a great dish to enjoy with festive chop sticks!