Hibachi Pineapple Bowl

Directions

1. Prepare the rice according to package instructions. Typically, this involves rinsing the rice and then cooking it in a pot with 2 cups of water for about 18-20 minutes on medium heat until fluffy and the water is absorbed.

2. Take the halved pineapples and scoop out the flesh, leaving about a half-inch border around the edge. Chop the scooped pineapple into small pieces and set aside.

3. Add the cubed chicken to the griddle and season with Lane’s Hot Honey Rub. Sauté the chicken until golden brown and cooked through, about 6-8 minutes, rotating occasionally. The internal temperature should reach 165°F (75°C).

4. Once the chicken is cooked, add a pat of butter, ½ the pineapple chunks, the diced red onion and bell peppers to the griddle. Season with Hot Honey and Sauté for an additional 3-4 minutes until the vegetables are to your preferred tenderness, stirring frequently.

5. Add the rice and pour in the Pow Pow Teriyaki Marinade & Sauce, stirring to coat the rice, chicken, and vegetables evenly. Cook for another 2-3 minutes until the sauce is heated through and slightly thickened.

6. Once everything is cooked fill the pineapple bowls with the ingredients and enjoy.