Gluten-Free Hawaiian Chicken and Rice Bowl

Ingredients

• about 680 g Chicken thighs
• 1/4 cup Coconut aminos
• 1/4 cup Pineapple juice
• 2 tbsp Rice vinegar
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Arrowroot powder
• 1 cup Pineapple chunks
• 4 cups Cooked rice
• 2 stalks Green onions
• 1 tsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1/4 cup coconut aminos, 1/4 cup pineapple juice, 2 tablespoons rice vinegar, 1 tablespoon ginger, 2 cloves garlic, and 1 tablespoon arrowroot powder until well combined.
2. 2Cut the about 680 g chicken thighs into 2.54 cm bite-sized pieces.
3. 3Heat 1 tablespoon of oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are browned on all sides and cooked through. The internal temperature of the chicken should reach 74°C.
4. 4Pour the sauce mixture from the bowl over the chicken in the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low, about 150°C. Cook for 5 minutes, stirring gently, until the sauce has thickened enough to coat the chicken.
5. 5Stir in the 1 cup pineapple chunks and cook for 1 more minute to heat them through.
6. 6Divide the 4 cups cooked rice among four serving bowls. Top the rice with the chicken and pineapple mixture.
7. 7Garnish each bowl with the 2 stalks of sliced green onions and 1 teaspoon of sesame seeds.

Substitutions

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