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A delicious serving of Pineapple Teriyaki Chicken Bowls is displayed as the featured image.

Pineapple Teriyaki Chicken Bowls

These Pineapple Teriyaki Chicken Bowls are a flavorful and customizable meal perfect for a quick weeknight dinner or meal prep. Featuring juicy chicken and sweet pineapple in a savory teriyaki sauce, served over rice with your favorite toppings, this recipe is sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil or vegetable oil
  • Salt to taste
  • Pepper to taste
  • 1/2 cup soy sauce low sodium
  • 1/4 cup brown sugar packed
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup water
  • 1 cup fresh pineapple chunks
  • Cooked rice white, brown, or jasmine
  • Sesame seeds optional topping
  • Chopped green onions optional topping
  • Avocado slices optional topping
  • Shredded carrots optional topping

Equipment

  • cutting board
  • knife
  • paper towels
  • Large skillet or wok
  • Medium bowl
  • whisk
  • Spoon
  • measuring cups and spoons
  • Bowls for serving

Method
 

  1. Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet or wok over medium-high heat.
  3. Add the chicken in a single layer and cook for about 5-7 minutes, or until cooked through and golden brown on all sides. Remove from skillet and set aside.
  4. In a medium bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, cornstarch, ginger, garlic powder, red pepper flakes (if using), and water until the cornstarch is completely dissolved.
  5. Pour the teriyaki sauce into the same skillet. Bring to a simmer over medium heat, stirring constantly.
  6. Simmer and stir for about 3-5 minutes, or until the sauce is thick enough to coat the back of a spoon.
  7. Add the cooked chicken and pineapple chunks to the skillet with the teriyaki sauce. Toss to coat evenly.
  8. Let the chicken and pineapple simmer in the sauce for another 2-3 minutes, allowing the flavors to meld together.
  9. Spoon cooked rice into bowls. Top with the pineapple teriyaki chicken.
  10. Add your favorite toppings: sesame seeds, chopped green onions, sriracha, avocado slices, shredded carrots, or edamame.

Notes

For even more flavor, marinate the chicken in a portion of the teriyaki sauce for at least 30 minutes before cooking. If using canned pineapple, drain it well. If the teriyaki sauce is too thick, add a tablespoon or two of water to thin it out. If it's too thin, simmer it for a few more minutes to allow it to thicken further. Swap the chicken for tofu or tempeh for a vegetarian option. These bowls are perfect for meal prepping. Store the chicken and rice separately in airtight containers in the refrigerator for up to 3-4 days.