BOWLS CHICKEN RECIPES

Steps:

• Prepare your pineapple salsa ingredients then combine everything in a glass bowl and set aside in the fridge.
• Chop the chicken, pat dry with a paper towel, and season lightly with sea salt and pepper.
• Preheat your oil in a large skillet over medium heat. Add in the chicken and cook in several batches to avoid overcrowding the pan. This helps to get those nice crisp edges and tender insides.
• Saute until nicely golden brown and cooked through.
• In a large bowl, whisk all of your pineapple sauce ingredients together really well.
• Once the chicken is finished cooking place it all back into the hot skillet over medium heat then drizzle in your pineapple sauce. Stir frequently with a wooden spoon and allow the sauce to thicken a bit and to completely coat the chicken.
• Serve your chicken with sauce over cooked brown rice, quinoa, or cauliflower rice, then top with a big spoonful of your fresh pineapple salsa, fresh cilantro, limes wedges, and shredded coconut.
• Enjoy!

Steps:

• 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.
• Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil. 
• 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 until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer. 
• Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more. 
• Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.