A fresh and easy weeknight meal that mixes sweet pineapple with savory teriyaki.
introduction
This Chicken Teriyaki Pineapple Bowls recipe is sweet, savory, and quick to make. It works well for a family dinner or meal prep. If you like chicken with a rich sauce, try our chicken parmesan with Alfredo sauce recipe for another dinner idea.
why make this recipe
- It cooks fast and uses simple ingredients.
- The pineapple adds a bright, sweet flavor.
- You get protein, veggies, and rice in one bowl.
- It is good for kids and adults.
how to make Chicken Teriyaki Pineapple Bowls
- Make the teriyaki sauce on the stove until it thickens. Set it aside.
- Cook the chicken pieces in a hot skillet until browned and done.
- Add bell pepper and broccoli and stir-fry until crisp-tender.
- Stir in pineapple chunks and the teriyaki sauce. Heat through.
- Serve the mix over cooked rice and add green onions and sesame seeds.
Ingredients :
- 2 cups cooked rice (white or brown)
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, sliced (red, green, or yellow)
- 1 cup broccoli florets
- 3 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
Directions :
- Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan. Bring the mixture to a simmer, stirring continuously until it thickens (about 3-5 minutes). Remove from heat and set aside.
- Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, until browned and cooked through.
- Add Vegetables and Pineapple: Add the sliced bell pepper and broccoli to the skillet with the chicken. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Add the pineapple chunks and teriyaki sauce to the skillet. Stir well to combine, ensuring everything is coated in the sauce. Cook for an additional 2-3 minutes until heated through.
- Assemble the Bowls: To serve, place a scoop of cooked rice in each bowl. Top with the teriyaki chicken and vegetable mixture.
- Garnish: Garnish with sliced green onions and sesame seeds.
how to serve Chicken Teriyaki Pineapple Bowls
Serve hot in bowls over rice. Add extra sesame seeds or a squeeze of lime if you like. You can serve with a side salad or steamed edamame.
how to store Chicken Teriyaki Pineapple Bowls
- Cool leftovers to room temperature within two hours.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave until hot. Add a splash of water if the sauce feels thick.
- Do not freeze the rice and sauce mix for best texture, but you can freeze cooked chicken separately for up to 2 months.
tips to make Chicken Teriyaki Pineapple Bowls
- Cut chicken into similar sizes so it cooks evenly.
- Use high heat to get a light sear on the chicken.
- If using canned pineapple, drain it well to avoid extra liquid.
- Taste the sauce before adding. Adjust honey or soy sauce to your liking.
- Cook rice ahead to save time.
variation (if any)
- Swap chicken for shrimp or tofu for a different protein.
- Add snap peas, carrots, or mushrooms for more veggies.
- Use brown rice or cauliflower rice for a lower-carb option.
- Add a little chili paste or red pepper flakes for heat.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes. Both work. Cook until no pink remains and the juices run clear.
Q: Is fresh pineapple better than canned?
A: Fresh gives more texture and a bright taste. Canned is fine and faster. Drain canned well.
Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce and store it in the fridge for 3–4 days. Reheat before adding to the skillet.
Q: How do I keep vegetables crisp?
A: Stir-fry them quickly on high heat. Do not overcook. Add them after the chicken has mostly cooked.
Q: Can I make this gluten-free?
A: Use gluten-free soy sauce or tamari and check other ingredients for gluten.
Chicken Teriyaki Pineapple Bowls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten-Free
Description
A fresh and easy weeknight meal that mixes sweet pineapple with savory teriyaki, perfect for family dinners or meal prep.
Ingredients
- 2 cups cooked rice (white or brown)
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, sliced (red, green, or yellow)
- 1 cup broccoli florets
- 3 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
- For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan. Bring the mixture to a simmer, stirring continuously until it thickens (about 3-5 minutes). Remove from heat and set aside.
- Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, until browned and cooked through.
- Add Vegetables and Pineapple: Add the sliced bell pepper and broccoli to the skillet with the chicken. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Add the pineapple chunks and teriyaki sauce to the skillet. Stir well to combine, ensuring everything is coated in the sauce. Cook for an additional 2-3 minutes until heated through.
- Assemble the Bowls: To serve, place a scoop of cooked rice in each bowl. Top with the teriyaki chicken and vegetable mixture.
- Garnish: Garnish with sliced green onions and sesame seeds.
Notes
Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until hot.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
