These Chicken Teriyaki Pineapple Bowls are a tropical twist on a classic favorite, combining juicy chicken, sweet pineapple chunks, and a savory teriyaki glaze—all served in a fresh pineapple bowl for a fun, eye-catching presentation. This recipe is perfect for a weeknight dinner, summer cookout, or when you want to impress guests with a beautiful, flavorful dish.
Why You’ll Love This Recipe
- Sweet and savory flavors in every bite
- Served in a pineapple bowl for a tropical, Instagram-worthy presentation
- Easy to make with simple ingredients
- Perfect for meal prep, summer parties, or family dinners
- Customizable with vegetables or alternative proteins
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
- Boneless, skinless chicken breasts or thighs, diced
- Olive oil or sesame oil
- Salt and black pepper to taste
For the teriyaki sauce:
- Soy sauce (low-sodium preferred)
- Pineapple juice (from the fresh pineapple or canned)
- Honey or brown sugar
- Garlic cloves, minced
- Fresh ginger, grated
- Rice vinegar
- Cornstarch (for thickening)
- Water
For the pineapple bowls:
- 1 large ripe pineapple, halved and hollowed out (reserve pineapple flesh for the recipe)
Optional add-ins:
- Bell peppers, diced
- Green onions, chopped
- Sesame seeds (for garnish)
- Cooked white or brown rice (as a base)
Directions
- Prepare the pineapple bowls: Cut the pineapple in half lengthwise and carefully hollow out the flesh using a knife and spoon. Dice the pineapple flesh and set it aside for later.
- Cook the chicken: In a large skillet over medium heat, add olive oil and cook the diced chicken until golden brown and fully cooked. Season with salt and pepper. Remove from the skillet and set aside.
- Make the teriyaki sauce: In the same skillet, add soy sauce, pineapple juice, honey, garlic, ginger, and rice vinegar. Stir and bring to a simmer.
- Thicken the sauce: Mix cornstarch with water to create a slurry and stir it into the sauce until it thickens.
- Combine: Add the cooked chicken and diced pineapple to the skillet and toss to coat evenly with the teriyaki sauce.
- Assemble the bowls: Fill each hollowed-out pineapple half with a serving of rice, then top with the teriyaki chicken mixture.
- Garnish and serve: Sprinkle with sesame seeds, green onions, or extra pineapple chunks. Serve immediately while warm.
Servings and Timing
- Servings: 2-4 (depending on the size of the pineapple)
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Variations
- Spicy Teriyaki Chicken: Add red pepper flakes or a drizzle of sriracha for extra heat.
- Vegetarian Option: Swap the chicken for tofu or mushrooms.
- Hawaiian Twist: Add cooked ham or bacon pieces for a Hawaiian pizza-inspired flavor.
- Low-Carb Option: Serve over cauliflower rice instead of regular rice.
Storage/Reheating
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a skillet over medium heat or microwave until heated through.
- Freeze: Not recommended for freezing, as the pineapple and sauce may become watery upon thawing.
FAQs
Can I use canned pineapple instead of fresh?
Yes, but using fresh pineapple gives the dish a more vibrant flavor and presentation.
How do I hollow out the pineapple without breaking it?
Use a sharp knife to carefully cut around the edge of the pineapple and a spoon to scoop out the flesh, leaving about 1/2 inch of pineapple around the edge for support.
Can I grill the chicken instead of pan-frying it?
Yes, grilled chicken adds a smoky flavor that complements the sweet pineapple and teriyaki sauce.
What’s the best rice to serve with this dish?
Jasmine rice, brown rice, or even coconut rice pairs well with the tropical flavors.
Can I make this dish ahead of time?
You can prepare the teriyaki chicken ahead of time and reheat it just before serving. Assemble the pineapple bowls fresh for the best presentation.
Is this recipe gluten-free?
Use tamari or gluten-free soy sauce to make the recipe gluten-free.
How do I prevent the pineapple from tipping over?
Slice a small piece off the bottom of each pineapple half to create a flat base without cutting through the flesh.
Can I add vegetables to the filling?
Yes, bell peppers, broccoli, or snap peas are great additions for added texture and color.
How thick should the teriyaki sauce be?
The sauce should be thick enough to coat the chicken but not too sticky. Adjust with a splash of water if needed.
What proteins can I use instead of chicken?
Shrimp, tofu, or even beef strips work well as alternatives to chicken.
Conclusion
These Chicken Teriyaki Pineapple Bowls are not only visually stunning but also packed with sweet, savory, and tangy flavors that everyone will love. Perfect for summer gatherings, family dinners, or whenever you want to bring a tropical vibe to your meal, this dish is both easy to make and deliciously satisfying. Serve with rice or veggies and enjoy the island-inspired goodness!
PrintChicken Teriyaki Pineapple Bowls Recipe
These Chicken Teriyaki Pineapple Bowls are a tropical twist on the classic teriyaki chicken dish! Juicy chicken is coated in a sweet and savory teriyaki glaze, served inside fresh pineapple halves, and topped with veggies and rice. This vibrant dish is as fun to eat as it is delicious—perfect for summer dinners, parties, or a refreshing weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 pineapple bowls (serves 4) 1x
- Category: Main Dish
- Method: Sautéed, Stir-fried
- Cuisine: Asian-inspired, Hawaiian
Ingredients
For the Chicken:
- 500 g (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Teriyaki Sauce:
- ½ cup (120 ml) low-sodium soy sauce
- â…“ cup (80 ml) honey or brown sugar
- ¼ cup (60 ml) pineapple juice (scooped from the fresh pineapple)
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For Serving:
- 1 fresh pineapple, cut in half with the fruit scooped out (leave a little around the edges)
- 2 cups cooked jasmine rice or brown rice
- 1 cup diced bell peppers (red, yellow, or green)
- ½ cup sliced green onions
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Instructions
1. Prepare the pineapple bowls:
- Cut the pineapple in half lengthwise, leaving the leaves attached for presentation.
- Scoop out the fruit using a knife and spoon, leaving about 1 cm (½ inch) of pineapple flesh inside the shell.
- Chop the scooped-out pineapple into small pieces (you’ll use some for the sauce and garnish). Set aside.
2. Cook the chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
3. Make the teriyaki sauce:
- In the same pan, combine soy sauce, honey, pineapple juice, rice vinegar, garlic, and ginger.
- Bring to a simmer and cook for 2-3 minutes.
- Stir in the cornstarch slurry and cook until the sauce thickens (about 1-2 minutes).
4. Combine and assemble:
- Add the cooked chicken back to the pan and toss to coat in the teriyaki sauce.
- Stir in diced bell peppers and pineapple chunks, cooking for an additional 2-3 minutes.
5. Serve:
- Spoon the cooked rice into the pineapple halves.
- Top with the teriyaki chicken mixture.
- Garnish with green onions, sesame seeds, fresh cilantro, and extra pineapple pieces. Serve immediately!
Notes
- Substitute chicken with shrimp or tofu for a different protein option.
- Add steamed broccoli, snap peas, or carrots for extra veggies.
- For a spicier kick, stir in a little sriracha or red pepper flakes.