Pineapple Teriyaki Chicken Bowls Recipe
Make Pineapple Teriyaki Chicken Bowls Recipe for glossy, sweet-savory bowls ready in about 30 minutes.
Ingredients
- 2 tbsp peanut, canola or vegetable oil, divided
- 2 large chicken breasts about 1 ¼ lbs cut into bite size pieces
- ½ tsp salt
- 1 red bell pepper chopped into 1 inch pieces
- 1 ½ cup broccoli florets
- 1 cup pineapple chunks fresh or canned
- 3 green onions cut into 1 inch pieces
- 2 tbsp water
- 1 tbsp cornstarch
- 4 cup cooked rice
- Sesame seeds and more green onions for garnish
- ½ cup low sodium soy sauce
- ½ cup pineapple juice from the can if using canned pineapple
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp fresh ginger minced
- 2 garlic cloves minced
- ¼ tsp red pepper flakes
Instructions
Step 1: Make the Teriyaki 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. Whisk until the sugar dissolves and the mixture is smooth and glossy; set this sweet-savory sauce aside so the flavors can meld while you cook the rest of the dish.
Step 2: Cook the Chicken
Pat the bite-size chicken pieces dry, season lightly with salt, and heat 1 tablespoon of your chosen oil in a skillet until shimmering. Add the chicken and cook in a single layer until the pieces are golden-brown on the outside and cooked through, about 4–6 minutes total depending on size. Transfer the cooked chicken to a plate to rest so it stays juicy.
Step 3: Sauté Vegetables, Pineapple and Green Onions
Add the remaining tablespoon of oil to the empty skillet and quickly sauté the red bell pepper chunks, broccoli florets, pineapple chunks and the majority of the green onion pieces until the vegetables are bright, slightly blistered and crisp-tender, about 3–4 minutes. Toss often so the pineapple caramelizes a bit and the vegetables keep their snap; then remove them to the plate with the chicken.
Step 4: Bring the Sauce to a Bubble
Return the skillet to medium-low heat and pour in the prepared teriyaki sauce, gently warming it until it comes to a simmer and the aroma of ginger and garlic blooms. You should see the sauce thinly coat the bottom of the pan and begin to form little bubbles at the edges—this is the pre-thickening stage before it becomes a glossy glaze.
Step 5: Thicken to a Syrupy Glaze
Whisk together the cornstarch and 2 tablespoons water to make a smooth slurry, then whisk it into the simmering sauce, stirring constantly until the mixture thickens into a syrupy, glossy glaze that clings to a spoon. The sauce should become shiny and viscous, able to coat the back of a spoon and cling to pieces of chicken and vegetables.
Step 6: Combine Chicken, Pineapple and Vegetables with the Sauce
Return the cooked chicken, pineapple and sautéed vegetables to the skillet and toss thoroughly in the thickened teriyaki so every piece is evenly glazed and warmed through. Taste and adjust seasoning if needed; the final mixture should be glossy, sticky in places from the glaze, with vibrant bits of red pepper, green broccoli and golden pineapple visible throughout.
Step 7: Serve Over Rice and Garnish
Spoon hot, fluffy cooked rice into deep bowls and mound the glossy teriyaki chicken and vegetable mixture on top. Finish with a generous sprinkle of toasted sesame seeds and the reserved chopped green onions for brightness. Serve immediately so the glaze remains shiny and the textures—tender chicken, crisp-tender veg, and soft rice—contrast beautifully.
Notes
- Pat the chicken dry before searing for better browning.
- Taste and adjust sauce saltiness before thickening; low sodium soy helps control salt.
- Keep rice separate when storing to prevent sogginess.
- Add the cornstarch slurry slowly and stop once the sauce coats a spoon.
- Try swapping chicken for tofu or tempeh for a vegetarian version.