Pineapple Teriyaki Chicken and Rice Bowl 🍍🍚🍗
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Chicken
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup pineapple chunks (fresh or canned)
1/2 cup teriyaki sauce (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste
Green onions, chopped (for garnish)
For the Rice
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
For Serving
Sesame seeds (optional)
Additional pineapple chunks
Steamed vegetables (like broccoli or bell peppers)
Instructions
Cook the Rice
Rinse Rice: Rinse the rice under cold water until the water runs clear.
Cook Rice: In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Chicken
Heat Oil: In a large skillet, heat olive oil over medium heat.
Cook Chicken: Add the chicken pieces to the skillet. Season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.
Add Pineapple and Teriyaki Sauce: Stir in the pineapple chunks and teriyaki sauce. Cook for another 3-5 minutes until the sauce is heated through and thickened slightly.
Assemble the Bowl
Plate: In serving bowls, layer the cooked rice, followed by the teriyaki chicken and pineapple mixture.
Garnish: Top with chopped green onions and sesame seeds, if desired. Add additional pineapple chunks and steamed vegetables on the side.
Tips and Variations
Add Heat: For a spicy kick, add a dash of sriracha or red pepper flakes.
Vegetable Variations: Feel free to include stir-fried vegetables like bell peppers, carrots, or snap peas.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Pineapple Teriyaki Chicken and Rice Bowl!