Pineapple Teriyaki Chicken and Rice Bowl 🍍🍚🍗
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the Chicken:
1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon cornstarch (optional, for extra crispiness)
For the Teriyaki Sauce:
½ cup soy sauce
¼ cup pineapple juice (from the canned pineapple, or fresh)
¼ cup brown sugar
2 tablespoons honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Pineapple Rice Bowl:
1½ cups jasmine or basmati rice, cooked
1½ cups pineapple chunks (fresh or canned, drained)
1 red bell pepper, sliced
2 green onions, chopped
2 tablespoons sesame seeds (optional)
Fresh cilantro, chopped (optional, for garnish)
Instructions:
Prepare the Teriyaki Sauce:
In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, honey, rice vinegar, minced garlic, and ginger.
Bring the mixture to a simmer over medium heat.
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry.
Slowly stir the slurry into the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
Remove from heat and set aside.
Cook the Chicken:
Season the bite-sized chicken pieces with salt and pepper.
If you want crispy chicken, toss the pieces lightly with cornstarch.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through.
Pour the prepared teriyaki sauce over the chicken, stirring to coat, and simmer for another 2-3 minutes to let the flavors meld.
Assemble the Rice Bowls:
In serving bowls, divide the cooked rice evenly.
Top each bowl with teriyaki chicken, pineapple chunks, and sliced red bell pepper.
Garnish with chopped green onions, sesame seeds, and fresh cilantro if desired.
Serve with extra teriyaki sauce drizzled over the top.
Tips:
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations: You can substitute chicken thighs with shrimp, beef, or tofu for a different protein.
Additions: Serve with steamed broccoli, edamame, or sautéed snap peas for extra veggies.
Enjoy your Pineapple Teriyaki Chicken and Rice Bowl—a delicious, sweet and savory meal that’s perfect for any day of the week! 🍍🍚🍗
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