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Chicken Teriyaki Pineapple Bowls

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A vibrant and colorful dish featuring tender chicken marinated in teriyaki sauce, combined with sweet pineapple and fresh vegetables, served over fluffy rice.

Ingredients

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  • 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)
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the Bowls: To serve, place a scoop of cooked rice in each bowl. Top with the teriyaki chicken and vegetable mixture.
  5. Garnish with sliced green onions and sesame seeds.

Notes

Consider marinating the chicken in the teriyaki sauce for a couple of hours for enhanced flavor. Adjust the sweetness of the sauce according to your taste.

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