Description
This Chicken Teriyaki Pineapple Bowl is a flavorful and colorful dish featuring tender chicken breasts cooked in a homemade teriyaki glaze, combined with sweet pineapple and vibrant vegetables served over fluffy rice. Perfect for a quick and satisfying meal with a balance of savory, sweet, and tangy flavors.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
Sauces and Oils
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1/4 cup teriyaki sauce
Spices and Aromatics
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- 1/4 teaspoon black pepper
Produce
- 1 cup pineapple chunks
- 1/4 cup red bell pepper, chopped
- 1/4 cup green onions, chopped
Grains and Garnishes
- 2 cups cooked rice
- 1 tablespoon sesame seeds
Instructions
- Heat the olive oil: Warm the olive oil in a large skillet over medium heat to prepare for cooking the chicken nicely without sticking.
- Season the chicken: Sprinkle both sides of the chicken breasts with black pepper to add subtle seasoning before cooking.
- Cook the chicken: Place the chicken breasts in the hot skillet and cook for 6 to 7 minutes per side until they turn golden brown and are fully cooked through.
- Set chicken aside: Remove the cooked chicken from the skillet and let it rest to retain its juices and keep it tender.
- Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic powder, grated ginger, and sesame oil to create a flavorful teriyaki glaze.
- Cook the sauce: Pour the sauce mixture into the skillet used for the chicken, scraping up any browned bits to deepen the flavor. Simmer over medium heat for 3 to 4 minutes until slightly thickened.
- Slice the chicken: Cut the rested chicken breasts into bite-sized pieces for easy eating and coating with sauce.
- Combine chicken and sauce: Return the chicken pieces to the skillet, stirring gently to evenly coat them in the thickened teriyaki sauce.
- Add pineapple and vegetables: Stir in the pineapple chunks, chopped red bell pepper, and green onions, mixing carefully to combine without mashing the ingredients.
- Finish cooking: Continue cooking the mixture for 2 to 3 more minutes until the vegetables are tender and everything is heated through.
- Prepare the rice bowls: Spoon 2 cups of cooked rice evenly into serving bowls as the base for the dish.
- Assemble the bowls: Spoon the chicken and vegetable mixture over the rice in each bowl, ensuring each portion is well plated.
- Drizzle extra sauce: Pour the remaining teriyaki sauce from the skillet over the chicken and rice for added flavor and moisture.
- Garnish: Sprinkle sesame seeds over the top of each bowl to add a mild crunch and a nutty finish.
- Serve: Serve the Chicken Teriyaki Pineapple Bowls warm and enjoy a delicious, balanced meal that’s easy to prepare.
Notes
- Use fresh pineapple chunks for the best sweetness and texture.
- Cook rice ahead of time or use leftover rice to save time.
- Adjust the honey and brown sugar to taste for a sweeter or less sweet sauce.
- If you prefer, substitute chicken thighs for juicier, more flavorful meat.
- For a gluten-free option, use tamari instead of regular soy sauce.
- Garnish with chopped green onions or cilantro for additional freshness.
