This Teriyaki Chicken & Pineapple Cauliflower Rice Bowl combines sticky, sweet pineapple-teriyaki chicken with sautéed pineapple and snap peas over light, nutrient-packed cauliflower rice. The tangy pineapple-coconut yogurt sauce adds a refreshing twist, making this bowl a vibrant and flavorful meal that’s healthy and satisfying! 🍗🍍✨
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Teriyaki Chicken & Pineapple Cauliflower Rice Bowl 🍗🍍✨
Ingredients:
• For the Teriyaki Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 1/4 cup low-sodium soy sauce (or coconut aminos for gluten-free)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp cornstarch (optional for thicker sauce)
• Salt and pepper, to taste
• For the Rice and Veggies:
• 4 cups cauliflower rice (store-bought or homemade)
• 1 tbsp sesame oil
• 1/2 cup pineapple chunks (fresh or canned)
• 1/2 cup snap peas, trimmed
• 1/4 cup fresh cilantro, chopped (for garnish)
• For the Pineapple-Coconut Yogurt Sauce:
• 1/2 cup plain Greek yogurt
• 2 tbsp coconut milk (full-fat)
• 2 tbsp fresh pineapple juice
• 1 tbsp honey
• 1 tsp lime juice
• Salt and pepper, to taste
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Instructions:
1. Marinate the Chicken:
• In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch (if using). Whisk until well combined.
• Add the chicken breasts to the marinade and let them marinate for at least 15-20 minutes (or up to 1 hour for more flavor).
2. Cook the Chicken:
• Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for 6-7 minutes per side, or until cooked through (internal temperature should reach 165°F or 75°C). Once cooked, remove from heat and slice the chicken into thin strips.
3. Prepare the Rice and Veggies:
• In a large skillet, heat sesame oil over medium heat. Add the cauliflower rice and sauté for 4-5 minutes, until tender. Season with a pinch of salt and pepper.
• In the same skillet, add the pineapple chunks and snap peas. Sauté for an additional 3-4 minutes, until the pineapple is slightly caramelized and the snap peas are tender-crisp.
4. Make the Pineapple-Coconut Yogurt Sauce:
• In a small bowl, combine Greek yogurt, coconut milk, pineapple juice, honey, lime juice, and a pinch of salt and pepper. Whisk until smooth and creamy.
5. Assemble the Bowl:
• Start by placing a generous scoop of cauliflower rice in each bowl.
• Top with sautéed pineapple, snap peas, and the sliced teriyaki chicken.
• Drizzle the pineapple-coconut yogurt sauce over the top and garnish with fresh cilantro.
6. Serve:
• Serve immediately, enjoying the fresh, vibrant flavors and the perfect balance of sweet and savory.
Servings: 4
Calories: Approx. 400-500 per serving (depending on portion sizes and toppings)
This Teriyaki Chicken & Pineapple Cauliflower Rice Bowl is a perfect blend of sweet, savory, and tropical flavors. The combination of teriyaki-glazed chicken, sautéed pineapple, and cauliflower rice makes this bowl both light and satisfying, while the refreshing pineapple-coconut yogurt sauce ties everything together beautifully! 🍗🍍✨
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