Step 1

Cook your rice based on the package's recommendation.

Step 2

While the rice is cooking, sauté the frozen broccoli and onion in a pan on medium heat until tender. You can use oil if you wish, but I just sauté in a little water.

Step 3

Add 4 cloves of chopped garlic to the pan and sauté for an additional 3 minutes.

Step 4

Slice the pineapples in half and scoop out the insides.

Step 5

Chop some of the pineapple up (to equal about a half of a cup) if you'd like to add it into your teriyaki.

Step 6

TO MAKE PINEAPPLE JUICE: Take one pineapple's worth of fruit and mash up. Strain out the juice using a fine mesh strainer. This should get you about a 1/2 cup of juice.

Step 7

Mix together soy sauce, coconut aminos, vinegar, ground ginger, red pepper flakes, and pineapple juice in a bowl.

Step 8

In another small bowl, mix arrowroot powder (or corn starch) into the cold vegetable stock. Add into the soy sauce mixture and mix well.

Step 9

Pour sauce into the pan with the broccoli and onion. Add in chickpeas. Mix well. Bring to a boil and simmer for about 5-7 minutes until the chickpeas are hot and the sauce has thickened up. Stir in cut up pineapple.

Step 10

Scoop cooked rice into the pineapple bowls and then add the chickpea teriyaki mixture on top. Enjoy!