Why make this recipe
Chicken Teriyaki Pineapple Bowls are a delicious and colorful meal that combines tender chicken, fresh vegetables, and sweet pineapple all in one bowl. This recipe is easy to make and brings a taste of the tropics to your dinner table. It’s perfect for a quick weeknight meal or a fun family dinner. Plus, it’s packed with flavor and nutrients, making it a healthy choice everyone will love.
How to make Chicken Teriyaki Pineapple Bowls
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 the Chicken Teriyaki Pineapple Bowls warm. You can enjoy them right away or let them cool slightly before serving. They make a great meal on their own or can be paired with a light salad or more vegetables.
how to store Chicken Teriyaki Pineapple Bowls
Store any leftover Chicken Teriyaki Pineapple Bowls in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply microwave until warmed through.
Tips to make Chicken Teriyaki Pineapple Bowls
- For extra flavor, marinate the chicken in some teriyaki sauce for about 30 minutes before cooking.
- Feel free to swap in any vegetables you like, such as snap peas, carrots, or zucchini.
- You can also use shrimp or tofu in place of chicken for a different protein option.
variation
If you want a spicy kick, add some red pepper flakes or a drizzle of sriracha to the sauce. You can also use quinoa instead of rice for a different base.
FAQs
Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables instead of fresh. Just make sure to thaw and drain them before adding to the skillet.
Q: Is this recipe gluten-free?
A: The recipe is not gluten-free as it contains soy sauce, which usually has wheat. You can use gluten-free soy sauce if you need a gluten-free option.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the teriyaki sauce and cook the chicken and vegetables ahead of time. Just store them separately and combine when ready to serve.
Chicken Teriyaki Pineapple Bowls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
A delicious and colorful meal that combines tender chicken, fresh vegetables, and sweet pineapple in a nourishing bowl. Perfect for a quick weeknight dinner.
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
For extra flavor, marinate the chicken in some teriyaki sauce for about 30 minutes before cooking. You can swap in any vegetables you like, or use shrimp/tofu as an alternative protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
