Teriyaki Chicken and Pineapple Bowls

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.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Minutes 30

Total Time 30

Servings: 4 bowls

Course: Main Course

Cuisine: asian, Tropical

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Medium Bowl
Small separate bowl
Large skillet or wok

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

Notes

Leftover Teriyaki Chicken and Pineapple Bowls can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, use the stovetop or microwave methods described in the article.