Tropical Teriyaki Chicken Thighs in a Pineapple Bowl

1.Preheat your oven to 400°F (200°C).

2.Cut the tops off the pineapples and carefully hollow out the insides, leaving about 1/2 inch of fruit on the sides. Reserve the pineapple flesh for later use.

3.In a bowl, mix together the teriyaki sauce, bourbon, and honey until well combined.

4.Place the chicken thighs in a baking dish and pour the teriyaki mixture over them, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

5.Once marinated, place the chicken thighs in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

6.While the chicken is baking, chop the reserved pineapple flesh into small pieces and set aside.

7.Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing it into bite-sized pieces.

8.In a large bowl, combine the cooked rice, chopped pineapple, and sliced chicken. Mix well to combine all the flavors.

9.Spoon the chicken and rice mixture into the hollowed-out pineapple bowls, packing it in gently.

10.Sprinkle sesame seeds on top and garnish with chopped green onions before serving.