TERIYAKI-GINGER CHICKEN

Inspired by my favorite place on this precious Earth: Maui, Hawaii

–> This recipe includes how to properly cut a pineapple like the locals! <–

Gluten-free (if you use gluten-free teriyaki sauce!), dairy-free, FODMAP friendly, as always 🙂

PROPERLY CUT A PINEAPPLE:

Hints for buying a pineapple:

• Smell the bottom/stem, it should smell fresh and like a pineapple (no smell: not ripe, musty/vinegary: too old).
• Leaves should be golden yellow or green.

1. Twist off the crown/green leaves; flip pineapple upside down and leave overnight at room temperature (trick from the locals: helps the sweetness at the bottom to flush through the entire fruit)
2. Cut the top off and slice around the sides, close to the edges
3. Notice the diagonally-patterned brown nicks; cut them out (as pictured)
4. Rinse; turn on its side and cut beautiful, flower-like pineapple slices

TERIYAKI-GINGER-PINEAPPLE CHICKEN MARINADE:

¼ cup of gluten-free teriyaki sauce

1 tbsp finely-grated ginger

3 bite-size pieces of pineapple

Splash of sesame seeds (optional)

1. Stir ingredients together
2. Allow rinsed, organic, boneless, skinless chicken breast to marinade in a Ziploc for 20 minutes (no longer or it becomes too salty!)
3. Place all the bag’s contents (EXCEPT PINEAPPLE) into a pan and bring to high heat
4. Allow to cook through for 10 minutes, or until all sides are brown

Sides:

PAPAYA and LIME

There is nothing like fresh fruit!

COCONUT BROWN RICE

1. Cook gluten-free brown rice in a pot as directed on package
2. When 5-10 minutes remain/some of the water is absorbed, add sweetened, baker’s coconut flakes
3. Add sesame oil and granulated white sugar at the end (optional)
4. Allow to sit covered on stove while chicken is cooking to fully absorb water and flavor; makes the rice more sticky
5. Serve! (As pictured: press the rice in a 1 cup measuring cup, like a sandcastle, sprinkle coconut on top)

My grocery run:-)

DINNER IS SERVED : )