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  • Mayfield Admin

Nutrition Ninjas Term 4 Week 7

Updated: Dec 5, 2019

This week we cooked Chicken Teriyaki Pineapple Bowls.This meal was super tasty and super easy to make. This recipe was a fascinating experience, as it uses an actual pineapple as the serving bowl, how fun! Although using the pineapple as a bowl was not a viable option for us Ninjas, it would be interesting and fun to try it again at home. For your convenience, the recipe is available for you here:


1 small pineapple

1/3 cup low sodium soy sauce

3 tbs brown sugar

1 tbs pineapple juice

3 cloves garlic, minced

2 tsp minced fresh ginger

1 tsp sesame oil

1 tbs vegetable oil

1 kg chicken breast chopped

2 tsp corn starch

2 tsp water

2 cup cooked rice, for serving

Sesame seeds, for garnish (optional)

Thinly sliced spring onions, for garnish (optional)


1. Make bowls: slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later.

2. Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger and sesame oil.

3.Season chicken all over with salt. in a large skillet over medium - high heat, heat vegetable oil. Add chicken in an even layer and cook underneath, around 3 minutes. Flip and cook until golden on second side, about about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer.

4. Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and the chicken is cooked through, 8-10 minutes more.

5. Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using. Enjoy!

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