Chicken Teriyaki Pineapple Bowls Recipe

These chicken teriyaki pineapple bowls bring together glazed chicken, juicy pineapple, crisp-tender vegetables, and rice for a complete dinner.

What Makes These Chicken Teriyaki Pineapple Bowls Easy

The teriyaki sauce thickens on the stove, then coats the chicken, broccoli, bell pepper, and pineapple in the skillet. Use chicken thighs for a juicier bite or breasts for a leaner option. For another pineapple-and-chicken dinner, try this pineapple chicken stir-fry.

Why You’ll Love These Chicken Teriyaki Pineapple Bowls

• The sauce and rice can be prepared ahead to make dinner assembly easier.
• The pineapple adds a bright, sweet flavor.
• Chicken, vegetables, pineapple, and rice come together in a single bowl.
• You can adjust the vegetables, protein, or heat to suit your table.

How to Make Chicken Teriyaki Pineapple Bowls

1. Make the teriyaki sauce on the stove until it thickens. Set it aside.
2. Cook the chicken pieces in a hot skillet until browned and done.
3. Add bell pepper and broccoli and stir-fry until crisp-tender.
4. Stir in pineapple chunks and the teriyaki sauce. Heat through.
5. Serve the mix over cooked rice and add green onions and sesame seeds.

Ingredients

• 2 cups cooked rice (white or brown)
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned)
• 1 bell pepper, sliced (red, green, or yellow)
• 1 cup broccoli florets
• 3 green onions, sliced (for garnish)
• Sesame seeds (for garnish)
• For the Teriyaki Sauce:
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon sesame oil

Directions

• Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan. Bring the mixture to a simmer, stirring continuously until it thickens (about 3-5 minutes). Remove from heat and set aside.
• Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, until browned and cooked through.
• Add Vegetables and Pineapple: Add the sliced bell pepper and broccoli to the skillet with the chicken. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Add the pineapple chunks and teriyaki sauce to the skillet. Stir well to combine, ensuring everything is coated in the sauce. Cook for an additional 2-3 minutes until heated through.
• Assemble the Bowls: To serve, place a scoop of cooked rice in each bowl. Top with the teriyaki chicken and vegetable mixture.
• Garnish: Garnish with sliced green onions and sesame seeds.

How to Serve Chicken Teriyaki Pineapple Bowls

Serve hot in bowls over rice. Add extra sesame seeds or a squeeze of lime if you like. You can serve with a side salad or steamed edamame.

How to Store Chicken Teriyaki Pineapple Bowls

• Cool leftovers to room temperature within two hours.
• Store in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet or microwave until hot. Add a splash of water if the sauce feels thick.
• Do not freeze the rice and sauce mix for best texture, but you can freeze cooked chicken separately for up to 2 months.

Tips for Chicken Teriyaki Pineapple Bowls

• Cut chicken into similar sizes so it cooks evenly.
• Use high heat to get a light sear on the chicken.
• If using canned pineapple, drain it well to avoid extra liquid.
• Taste the sauce before adding. Adjust honey or soy sauce to your liking.
• Cook rice ahead to save time.

Variations

• Swap chicken for shrimp or tofu for a different protein.
• Add snap peas, carrots, or mushrooms for more veggies.
• Use brown rice or cauliflower rice for a lower-carb option.
• Add a little chili paste or red pepper flakes for heat.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes. Both cuts work; cut the pieces evenly and cook them through before adding the vegetables.

Can I use fresh or canned pineapple?
Either works. Drain canned pineapple well so it does not add extra liquid to the sauce.

Can I make the teriyaki sauce ahead?
Yes. Refrigerate it in a covered container for 3–4 days, then warm it before adding it to the skillet.

How do I keep the vegetables crisp-tender?
Cook them over medium-high heat for only a few minutes, and add them after the chicken has browned.

How can I make this gluten-free?
Use gluten-free tamari or soy sauce and check the labels on the remaining sauce ingredients.

For a related meal or dessert, see pineapple chicken stir-fry. For additional preparation or safety guidance, consult FoodSafety.gov safe cooking temperature chart.

Chicken Teriyaki Pineapple Bowls

Print Recipe

A fresh and easy weeknight meal that mixes sweet pineapple with savory teriyaki, perfect for family dinners or meal prep.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian
• Diet: Gluten-Free

Ingredients

• 2 cups cooked rice (white or brown)
• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup pineapple chunks (fresh or canned)
• 1 bell pepper, sliced (red, green, or yellow)
• 1 cup broccoli florets
• 3 green onions, sliced (for garnish)
• Sesame seeds (for garnish)
• For the Teriyaki Sauce:
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil

Instructions

1. Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. In a separate bowl, mix cornstarch and water until smooth, then add to the saucepan. Bring the mixture to a simmer, stirring continuously until it thickens (about 3-5 minutes). Remove from heat and set aside.
2. Cook the Chicken: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, until browned and cooked through.
3. Add Vegetables and Pineapple: Add the sliced bell pepper and broccoli to the skillet with the chicken. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Add the pineapple chunks and teriyaki sauce to the skillet. Stir well to combine, ensuring everything is coated in the sauce. Cook for an additional 2-3 minutes until heated through.
4. Assemble the Bowls: To serve, place a scoop of cooked rice in each bowl. Top with the teriyaki chicken and vegetable mixture.
5. Garnish: Garnish with sliced green onions and sesame seeds.

Notes

Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until hot.