Teriyaki Chicken and Pineapple Bowls are a quick, flavorful, and healthy weeknight meal that’s perfect for busy families. Loaded with tender chicken, sweet pineapple, and a savory teriyaki glaze, this recipe offers a vibrant taste of the tropics that’s both satisfying and easy to prepare.
Key Ingredients for Teriyaki Chicken and Pineapple Bowls
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup fresh pineapple chunks (or canned, drained)
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (optional, for thickening sauce)
- 2 tablespoons water (if using cornstarch)
- 1 tablespoon vegetable oil or other neutral oil, for cooking
- Cooked rice (white, brown, or cauliflower rice), for serving
- Optional Toppings: Toasted sesame seeds, thinly sliced green onions, red bell pepper strips, shredded carrots, a drizzle of sriracha
How to Make Teriyaki Chicken and Pineapple Bowls
Whip up these Teriyaki Chicken and Pineapple Bowls in under 30 minutes, bringing a burst of sweet and savory goodness to your table. This dish is incredibly simple to assemble, featuring perfectly glazed chicken and juicy pineapple that create a truly satisfying meal. The quick cooking time makes it an ideal choice for those busy weeknights when you need a delicious and healthy dinner without the fuss.
Step-by-Step Instructions
Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce (or tamari), honey (or maple syrup), rice vinegar, grated ginger, minced garlic, and sesame oil. If you prefer a thicker sauce, in a small separate bowl, whisk together the cornstarch and water until smooth, then stir it into the main teriyaki sauce mixture. Set aside.
Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Pineapple: Add the pineapple chunks to the same skillet. Cook for 2-3 minutes, stirring occasionally, until they begin to caramelize slightly.
Combine and Glaze: Return the cooked chicken to the skillet with the pineapple. Pour the prepared teriyaki sauce over the chicken and pineapple. Stir well to coat everything evenly.
Thicken the Sauce (if using cornstarch): If you added cornstarch to your sauce, bring the mixture to a simmer. Cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened to your desired consistency. If you did not use cornstarch, simply heat the mixture through until the chicken and pineapple are well glazed and heated.
Serve: Spoon cooked rice into individual bowls. Top generously with the teriyaki chicken and pineapple mixture. Garnish with your favorite optional toppings like toasted sesame seeds, sliced green onions, shredded carrots, or a drizzle of sriracha for a touch of heat.
Why You’ll Love This Teriyaki Chicken and Pineapple Bowls
You’ll adore these Teriyaki Chicken and Pineapple Bowls for their incredible balance of sweet, savory, and tangy flavors that dance on your palate. The juicy, tender chicken coated in a sticky, luscious teriyaki glaze, perfectly complemented by the bright, slightly tart burst of caramelized pineapple, makes this dish utterly irresistible, reminiscent of your favorite takeout but miles better. Making this at home is a fantastic way to save money compared to ordering in, offering restaurant-quality taste without the hefty price tag, while allowing you complete control over the ingredients for a healthier, fresher meal. Trust us, the vibrant medley of textures from the tender chicken, soft pineapple, and fluffy rice, especially when adorned with crunchy sesame seeds and sharp green onions, creates a symphony of delight in every bite, making it a welcome change from repetitive stir-fries.
Don’t miss out on this delightful culinary adventure that’s as easy to make as it is to devour. It’s the perfect solution for anyone craving a bold, satisfying meal that doesn’t require hours in the kitchen, proving that delicious and healthy can go hand-in-hand. So, gather your ingredients, get ready to impress yourself and your loved ones, and dive into these incredible Teriyaki Chicken and Pineapple Bowls – your taste buds (and your wallet) will thank you!
Storing and Reheating Tips
Leftover Teriyaki Chicken and Pineapple Bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the bowls have cooled completely before sealing and refrigerating.
To reheat, you have a few convenient options:
- Stovetop: Transfer the leftovers to a skillet over medium heat. Add a tablespoon of water or a splash of soy sauce to help prevent drying and to loosen the glaze. Stir occasionally until heated through, about 5-7 minutes.
- Microwave: Place the desired portion in a microwave-safe dish. Cover loosely with a damp paper towel or microwave-safe lid. Heat on medium power for 1-2 minutes, stirring halfway through, until hot. Be cautious not to overheat, which can make the chicken dry.
- Freezing: For longer storage, you can freeze the cooled leftovers. Portion them into freezer-safe containers or bags. They will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
These Teriyaki Chicken and Pineapple Bowls are a testament to how simple ingredients can create an incredibly delicious and satisfying meal. We highly encourage you to try this recipe at home for a weeknight dinner that’s both quick and bursting with flavor. Enjoy the vibrant taste of the tropics!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Teriyaki Chicken and Pineapple Bowls
Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce (or tamari), honey (or maple syrup), rice vinegar, grated ginger, minced garlic, and sesame oil. If you prefer a thicker sauce, in a small separate bowl, whisk together the cornstarch and water until smooth, then stir it into the main teriyaki sauce mixture. Set aside.1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 2 tablespoons water
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon vegetable oil, 1.5 lbs boneless, skinless chicken thighs or breasts
- Add the pineapple chunks to the same skillet. Cook for 2-3 minutes, stirring occasionally, until they begin to caramelize slightly.1 cup fresh pineapple chunks
- Return the cooked chicken to the skillet with the pineapple. Pour the prepared teriyaki sauce over the chicken and pineapple. Stir well to coat everything evenly.1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup fresh pineapple chunks
- If you added cornstarch to your sauce, bring the mixture to a simmer. Cook, stirring constantly, for 1-2 minutes, or until the sauce has thickened to your desired consistency. If you did not use cornstarch, simply heat the mixture through until the chicken and pineapple are well glazed and heated.
- Spoon cooked rice into individual bowls. Top generously with the teriyaki chicken and pineapple mixture. Garnish with your favorite optional toppings like toasted sesame seeds, sliced green onions, shredded carrots, or a drizzle of sriracha for a touch of heat.Cooked rice, Toasted sesame seeds, Thinly sliced green onions, Shredded carrots, A drizzle of sriracha