How do you make Teriyaki Chicken Pineapple Bowls?

Teriyaki Chicken Pineapple Bowls are made by grilling or pan-frying marinated teriyaki chicken and serving it in a scooped-out pineapple half with rice and vegetables. It is a relatively quick and easy recipe.

What goes well with Teriyaki Chicken Pineapple Bowls?

Good side dishes for Teriyaki Chicken Pineapple Bowls include steamed rice, stir-fried vegetables, edamame, and a fresh green salad. Consider adding a side of coconut rice for extra flavor.

Can I make Teriyaki Chicken Pineapple Bowls ahead of time?

Yes, you can marinate the chicken ahead of time, and cook the rice and vegetables. Assemble the bowls just before serving to prevent the pineapple from becoming soggy.

What is teriyaki sauce made of?

Teriyaki sauce is typically made from soy sauce, mirin (sweet rice wine), sake (rice wine), sugar, and ginger. Some recipes may add garlic, sesame oil, or cornstarch for thickening.

5 Best Teriyaki Chicken Pineapple Bowls Secrets

Description

A vibrant and flavorful Teriyaki Chicken Pineapple Bowls recipe that’s quick, easy, and perfect for a weeknight dinner. Sweet and savory flavors combine for a tropical twist on a classic favorite.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon ginger, grated
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons water
1 large pineapple, halved and flesh scooped out, reserving the shells
2 cups cooked jasmine rice
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 green onions, chopped
Sesame seeds, for garnish

Instructions

1. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic.
2. In a separate small bowl, whisk together the cornstarch and water until smooth.
3. Add the chicken to the soy sauce mixture and toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
4. Heat a large skillet or wok over medium high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and browned, about 8-10 minutes.
5. Pour the cornstarch slurry into the skillet and stir until the sauce thickens, about 1-2 minutes.
6. While the chicken is cooking, prepare the pineapple bowls. Scoop out the flesh of the pineapple, being careful not to puncture the shell. Cut the pineapple into bite sized pieces.
7. Assemble the bowls: Fill each pineapple shell with cooked rice. Top with the teriyaki chicken, pineapple chunks, bell peppers, and red onion.
8. Garnish with green onions and sesame seeds.
9. Serve immediately!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Calories: 450
Sugar: 25g
Sodium: 600mg
Fat: 15g
Saturated Fat: 4g
Carbohydrates: 50g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg

Keywords: teriyaki chicken, pineapple, rice bowls, easy dinner, weeknight meal