Chicken Teriyaki Pineapple Bowls

Make bowls: Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop pineapple into smaller pieces to garnish (or snack on) later. Make sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.  Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer.  Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.  Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using.