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Chicken Teriyaki Pineapple Bowls

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

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.