Tropical Teriyaki Chicken Pineapple Bowls

Cut the pineapple in half lengthwise. Leaving the stem intact, cut around the perimeter of each half at an angle towards the center. Make a few cuts across the pineapple flesh, then scoop out chunks with a spoon. Set aside 1 cup of pineapple chunks for garnish.

In a large skillet over medium-high heat, heat vegetable oil. Add the diced chicken in an even layer and cook until browned and cooked through, about 5 minutes per side.

Pour the store-bought teriyaki sauce over the cooked chicken in the skillet and bring the mixture to a simmer. Cook for an additional 5 minutes, allowing the sauce to thicken and coat the chicken.

Divide the cooked jasmine rice between pineapple bowls. Add the teriyaki chicken and the reserved pineapple chunks.

Sprinkle the sesame seeds and thinly sliced green onions over the top of each pineapple bowl for garnish.