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Pineapple Teriyaki Chicken Bowls Recipe

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4.4 from 5 reviews

These Pineapple Teriyaki Chicken Bowls are a vibrant and flavorful dish featuring tender chicken breasts cooked to perfection with a homemade teriyaki sauce, crisp-tender vegetables, and sweet pineapple chunks. Served over a bed of fluffy rice and garnished with sesame seeds and green onions, this recipe blends savory, sweet, and tangy flavors in a quick 30-minute meal perfect for busy weeknights.

Ingredients

Protein and Vegetables

  • 2 tablespoons peanut (or canola or vegetable) oil, divided
  • 2 large chicken breasts (about 1 ¼ lbs), cut into bite-size pieces
  • ½ teaspoon salt
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 ½ cups broccoli florets
  • 1 cup pineapple chunks (fresh or canned)
  • 3 green onions, cut into 1-inch pieces, plus more for garnish

Sauce

  • ½ cup low sodium soy sauce
  • ½ cup pineapple juice (from the can if using canned pineapple)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons fresh ginger, minced
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes

Thickener and Serving

  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 4 cups cooked rice
  • Sesame seeds for garnish

Instructions

  1. Prepare the sauce: In a large measuring cup or small bowl, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, minced ginger, minced garlic, and red pepper flakes. Stir well and set aside.
  2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Lightly season the chicken pieces with salt. Add the chicken to the skillet and cook until golden brown and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté the vegetables and pineapple: Add the remaining tablespoon of oil to the skillet. Add the chopped red bell pepper, broccoli florets, pineapple chunks, and green onions. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3-4 minutes. Remove the vegetables and pineapple to the plate with the chicken.
  4. Simmer the sauce: Reduce the skillet heat to medium-low and pour in the prepared sauce mixture. Bring the sauce to a gentle bubble.
  5. Thicken the sauce: In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Gradually add this mixture to the sauce in the skillet, whisking continuously until the sauce thickens to a syrupy consistency.
  6. Combine and heat through: Return the cooked chicken, vegetables, and pineapple to the skillet. Stir everything together to coat evenly with the thickened sauce and warm through.
  7. Serve: Spoon the teriyaki chicken mixture over cooked rice. Garnish with additional green onions and a sprinkle of sesame seeds if desired. Serve immediately.

Notes

  • Use fresh pineapple when available for the best flavor, but canned pineapple chunks work well too.
  • Adjust the red pepper flakes to control the spice level based on your preference.
  • For a gluten-free version, substitute the soy sauce with tamari or a gluten-free soy sauce.
  • Make sure to cut chicken and vegetables into uniform sizes for even cooking.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/pineapple-teriyaki-chicken-bowls-recipe/