Teriyaki Chicken and Shrimp Pineapple Bowl.


  • 1 small pineapple
  • 1/3 cup of soy sauce
  • 3 tablespoons of brown sugar
  • 2 tablespoons pineapple juice
  • 1 tablespoon minced garlic
  • 2 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • 1-2 tablespoons vegetable oil
  • 2 boneless, skinless chicken breast
  • 1/2 pound of shrimp
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1-2 cups of cooked rice
  • green onion (for garnish–optional)
  • red pepper flakes (optional)
  • sesame seeds (for garnish–optional)


  1. Carefully cut the pineapple in half vertically–leaving the leaves in tact (shown in the video)
  2. Remove the fruit and juice from the inside of the pineapple. Save it in a container.
  3. Mix together soy sauce, brown sugar, garlic, ginger, sesame oil,pineapple juice. Set aside.
  4. Heat 1-2 tablespoons of vegetable oil in a skillet. Cook chicken until brown on both sides.
  5. Add in soy sauce mixture from step 3. Simmer 4 minutes
  6. Cook shrimp, add to the pan with the chicken.
  7. Mix cornstarch and water together. Pour into skillet with chicken, shrimp and soy sauce mixture. Let simmer 8 minutes until thickened. (optional stir in red pepper flakes)
  8. Cook rice according to package.
  9. To serve add rice to one side of the pineapple bowl and add chicken to the other side. Optional: garnish with sesame seed and green onion

If you made this recipe, be sure to tag Soul Food and Trap Music. Hashtags: #SFTM #SoulFoodandTrapMusic

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