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Chicken Teriyaki Pineapple Bowls Recipe

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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.

Ingredients

Scale

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.

Find it online: https://ukfinda.com/chicken-teriyaki-pineapple-bowls-recipe/