Chicken Teriyaki Pineapple Bowls (Printable Version)
Savory chicken, crisp vegetables, and juicy pineapple combined with homemade teriyaki sauce served over perfectly cooked rice.
# Ingredients:
→ Rice Base
01 -
2 cups cooked white or brown rice
→ Protein
02 -
1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables & Fruits
03 -
1 cup fresh or canned pineapple chunks
04 -
1 bell pepper (red, green, or yellow), sliced
05 -
1 cup broccoli florets
06 -
3 green onions, sliced
→ Teriyaki Sauce
07 -
1/4 cup soy sauce
08 -
1/4 cup honey
09 -
2 tablespoons rice vinegar
10 -
1 tablespoon cornstarch
11 -
2 tablespoons water
12 -
1 teaspoon minced fresh ginger
13 -
1 teaspoon minced garlic
14 -
1 tablespoon sesame oil
→ Cooking Oil
15 -
2 tablespoons vegetable oil
→ Garnish
16 -
Sesame seeds
# Steps:
01 -
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.
02 -
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until browned and cooked through.
03 -
Add the sliced bell pepper and broccoli to the skillet with the chicken. Stir-fry for another 3-4 minutes until vegetables are tender-crisp. Add pineapple chunks and teriyaki sauce to the skillet. Stir well to coat everything in sauce. Cook for an additional 2-3 minutes until heated through.
04 -
Place a scoop of cooked rice in each serving bowl. Top with the teriyaki chicken and vegetable mixture.
05 -
Sprinkle sliced green onions and sesame seeds over each bowl before serving.
# Notes:
01 -
For a more authentic flavor, use fresh pineapple instead of canned if available.
02 -
This dish can be meal-prepped in advance and reheated for quick weeknight dinners.