2-3tablespoonssoy sauce low sodium soy sauce, or tamari sauce
3tablespoonsbutter
2cupscooked white rice(if time allows, refrigerate rice for 1-2 hours) *See Notes below
½cupbrown sugar
¼cupteriyaki glaze
Instructions
How to Make a Pineapple Bowl
Lay the pineapple on its side on a sturdy cutting board. Using a large chef's knife, slice pineapple in half lengthwise, from top to bottom. If desired, cut off the crown at the top of the fruit.Starting at the top of one half, cut through the flesh, about 1 inch in from the outer peel of the fruit.Next, slice through the center of the inner pineapple section lengthwise to make two halves. Use a large spoon to scoop underneath each section, freeing it from the pineapple. NOTE:There will be a lot of juice in the pineapple. Pour it off into a small bowl or glass measuring cup and set it aside. You will use it later, to make the teriyaki glaze.Repeat steps to create a bowl from the other half of pineapple. Pour the juice from the second pineapple half into the bowl with the other juice.
Cut off and discard the fibrous core from the sections of flesh you removed. Slice each piece into chunks. Add pineapple chunks to a bowl and set aside. Set empty pineapple bowls aside.
Make the Hawaiian Teriyaki Chicken and Fried Rice
Add a tablespoon of oil to griddle, wok, or skillet then preheat on high heat until oil is shimmering. While the oil is heating, cut bacon into bite-size pieces. Lower heat to medium and add bacon. Cook until bacon is halfway rendered, about 4 minutes.
Add the cut vegetables and onion to the griddle/wok/skillet with the bacon. Season with garlic powder and continue to cook the mixture. Meanwhile, add the sesame oil and chicken to the other side of the griddle, wok, or skillet. Drizzle soy sauce over the chicken and cook for 3 to 4 minutes. Flip the chicken pieces over, then add the pineapple chunks. Add brown sugar to the pineapple juice and stir to combine; pour it over the chicken and pineapple.
Continue cooking for another 3-4 minutes, until the chicken is no longer pink inside, the pineapple is lightly golden, and the pineapple juice and brown sugar have glazed on the chicken. If you prefer bite-sized chicken, pull it from the griddle and chop it before returning it to the griddle, wok, or skillet.
Create a well in the middle of the bacon and vegetables, then place the butter in the well. When the butter is melted, add the cold rice, breaking it up. Stir fry the rice and vegetables for about 3 minutes, or until rice is warm.
Add the teriyaki chicken and fried rice to the pineapple halves. Garnish each pineapple bowl with a drizzle of teriyaki sauce before serving.
Notes
It has been my experience that the colder the rice is, the more favorable hibachi fried rice it makes. So, if you have time, refrigerate your rice for 1-2 hours prior to cooking on your griddle.Cut chicken breasts into strips: Cut boneless, skinless chicken breasts crosswise into 1 1/2 by 2 inch strips like chicken tenderloins.