Teriyaki Chicken Stuffed Pineapple

I can’t believe I actually made food look fancy! I am the queen of messy presentations! But the ingredients made it easy, so if you’re looking to impress someone or up your social media highlight reel game, this is the recipe for you! Oh yeah…and its freaking DELICIOUS!!

Here’s the deal…I don’t like to measure so a lot of this is a guess and you may need to add or subtract based on taste. So start small because with cooking it’s easier to add than takeaway!


  • 1 lb boneless skinless chicken breast or tofu for the veggies!
  • 1 medium yellow onion sliced thinly
  • 1/2 carton of white button mushrooms sliced
  • t tbsp olive oil
  • 2 tbsp teriyaki sauce
  • 1 cup brown rice
  • 1 pineapple

What to do:

Preheat over to 350

Cut the pineapple length-wise with the leaves still attached. Using a sharp knife carve out a canoe shape to be able to fill the pineapple with the chicken mixture. Take a spoon and scrape the sides once the hard core is gone and set the pulp scraped out aside!

Cut chicken into small chunks. Slice onions and mushrooms. Saute chicken, onion, mushrooms with olive oil and teriyaki sauce on low until chicken is cooked through and tender and onions and mushrooms are soft. Once chicken is cooked and veggies are soft add the set-aside pulp from the scraped out pineapple and cook for 3 minutes or until all moisture is gone from pan! (add more sauce depending on flavor preferences!

While the chicken is sauteing place 1 cup of brown rice in 2 1/4 cups of water and bring to a boil. Reduce to low simmer and allow rice to soak up all water.

Place 1/2 cup of chicken mixture into pineapple and fill the rest of the canoe with rice. Place in oven at 350 for 10 minutes to warm the pineapple and infusing the rice with pineapple juice.

Sprinkle with sesame seeds and ENJOY!!!



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