Chicken Teriyaki Pineapple Bowl Recipe
This Chicken Teriyaki Pineapple Bowl is a sweet, savory, and vibrant dish featuring juicy teriyaki chicken, caramelized pineapple, and fluffy rice, all served in a fresh pineapple bowl. The mix of flavors and textures makes for a restaurant-quality meal that's easy to prepare at home.
Equipment
- Sharp knife
- Skillet or frying pan
- Mixing bowl
- Wooden spoon or spatula
- Cutting board
- Saucepan (for boiling rice)
Ingredients
- 1 tbsp grated ginger
- sesame seeds and cilantro - for serving
- 1 tsp cornstarch whisked with ¼ cup water
- ½ fresh pineapple - cut into chunks
- 1 tbsp unsalted butter
- 2 tsp sriracha
- 1 cup sushi rice - or white rice or jasmine
- ¼ cup teriyaki sauce - more to taste
- 1 lbs chicken breast fillets cut into bite-sized pieces
- 1 tbsp vegetable oil
- 6 garlic cloves grated
Instructions
- Cut the chicken into bite-sized pieces and mix it in a bowl with ginger, garlic, and 3 tablespoons of teriyaki sauce.
- Let it marinate for at least 15 minutes or up to a full day in the refrigerator.
- Cook the rice following the package instructions.
- Prepare the pineapple by peeling and cutting it into chunks.
- Heat oil and butter in a skillet over high heat, then add the chicken in a single layer, allowing it to sear undisturbed for 2 minutes.
- Stir and cook until golden brown.
- Toss in the pineapple and cook until caramelized.
- Pour in the remaining teriyaki sauce, cornstarch dissolved in water, and sriracha, stirring to combine.
- Let it simmer for 1-2 minutes until thickened.
- Adjust the teriyaki sauce to taste if needed.
Notes
- You can also opt to grill the pineapple chunks before adding them to the skillet.
- Swap white rice with cauliflower rice or quinoa for a low-carb option.
- Garnish with sesame seeds and green onions for a restaurant-style presentation.