Dad’s Island Umami Pineapple Boats

By @ErinnFL on X

Sticky tropical chicken made with Dad’s Island Umami in the marinade, glaze, and a final sprinkle, served in fresh pineapple boats. Prep: 15 minutes + marinating Cook: 15 minutes Serves: 4 @ErinnFL says, "The seasoning has a really nice mix of tropical sweetness, savory depth, and bright tang that goes so well with the pineapple."
Ingredients Chicken & Marinade • 1½–1¾ lbs boneless skinless chicken breast, cut into 1-inch pieces • 4 Tbsp Dad’s Island Umami • 3 Tbsp pineapple juice • 1 Tbsp soy sauce • 1 Tbsp avocado oil • 1 tsp honey (or brown sugar) Glaze • ½ cup pineapple juice • 2 Tbsp soy sauce • 2 Tbsp honey (or brown sugar) • 1 Tbsp rice vinegar or lemon juice • 2 Tbsp Dad’s Island Umami • 1 tsp cornstarch mixed with 1 Tbsp water
Method 1. Toss the chicken with all marinade ingredients. Refrigerate at least 30 minutes. 2. Heat 1 Tbsp avocado oil in a large skillet over medium-high. Sear the chicken in batches until golden and cooked through. Remove to a plate. 3. In the same pan, add the glaze ingredients. Scrape up the browned bits, then stir in the cornstarch slurry. Simmer 1–2 minutes until thick and glossy. 4. Return the chicken to the pan and toss to coat. Finish with a light sprinkle of dry Island Umami. To Serve Hollow out 2 pineapples to make boats and fill with jasmine rice. Top with the glazed chicken, pineapple chunks, carrot rolls, cucumber, pickled red onion, red peppers, and a light sprinkle of toasted coconut.

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