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Instructions
for making cups:
Cut each pineapple in the middle, leaving the height intact. Cut the fruit around the perimeter, bending the knife towards the centre and then make some transverse cuts. Pack pineapple wedges with a spoon. Cut the pineapple into smaller pieces. Use a little to decorate and another to make it look smoother.
PREPARE THE TERIYAKI POLLO:
In a large saucepan, heat the oil to medium-high heat. Combine the chicken and cook for 3 to 4 minutes until the chicken is golden on all sides.
In a small cup, mix the soy sauce, the brown sugar, the vinegar, the sesame oil, the fresh ginger, the oil and the cornstarch. Add the chicken sauce to the skillet and stir. Let's cook with fire for about 4 to 5 minutes or until the sauce evaporates and the chicken is well cooked.
ASSEMBLY THE CUPBOARDS:
Divide the rice and chicken between four pineapple cups. Decorate with seasoned pineapple, sesame seeds and green onions.
Nutrition
Portion: 1 cup, Calories: 610 kcal, Carbohydrates: 120 g, Proteins: 45 g, Fats: 9 g, Saturated fats: 2 g, Polyinsaturated fats: 2 g, Monoinsaturated fats: 4 g, Trans fats: 1 g, Cholesterol: 109 mg, Sodium: 973 mg, Potassium: 1285 mg, Fiber: 7 g, Sugar: 58 g, Vitamin A: 314 IU, Vitamin C: 219 mg, Calcium: 106 mg, Iron: 3 mg
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