Description
This Chicken Teriyaki Pineapple Bowls recipe combines juicy, tender chicken breasts cooked in a homemade teriyaki sauce with sweet pineapple chunks, bell peppers, and green onions served over fluffy cooked rice. The dish offers a delightful balance of savory, sweet, and tangy flavors with a hint of garlic and ginger, making it a vibrant and satisfying meal perfect for any weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger, grated
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
Vegetables and Garnish
- 1 cup pineapple chunks
- 1/4 cup red bell pepper, chopped
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Base
- 2 cups cooked rice
- 1/4 cup teriyaki sauce
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat, ensuring it’s hot enough to sear the chicken.
- Season the chicken: Season the chicken breasts with black pepper on both sides to add more flavor before cooking.
- Cook the chicken: Place the chicken breasts in the hot skillet and cook them for 6-7 minutes per side until they develop a golden-brown crust and are cooked through.
- Rest the chicken: Remove the cooked chicken from the skillet and set aside to rest, which helps retain the juices.
- 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 marinade.
- Sauté the sauce: Pour the sauce mixture into the same skillet, scraping up any brown bits for extra flavor, and heat it over medium until it simmers.
- Thicken the sauce: Let the sauce cook for 3-4 minutes until it slightly thickens, perfect for coating the chicken.
- Slice the chicken: Cut the rested chicken breasts into bite-sized pieces to make it easy to combine with the sauce and vegetables.
- Combine chicken and sauce: Add the sliced chicken back into the skillet and stir well to coat it evenly with the teriyaki sauce.
- Add vegetables: Gently stir in pineapple chunks, red bell pepper, and green onions to add texture, sweetness, and freshness.
- Cook the mixture: Continue cooking for another 2-3 minutes until the vegetables are tender but still vibrant.
- Prepare the rice bowls: Spoon 2 cups of cooked rice evenly into serving bowls to create the base of the dish.
- Assemble the bowl: Spoon the chicken, vegetable, and sauce mixture over the rice in each bowl.
- Drizzle sauce: Drizzle any remaining teriyaki sauce from the skillet over the top for extra flavor.
- Garnish and serve: Sprinkle sesame seeds on top as a finishing touch and serve the bowls warm for a delicious meal.
Notes
- Use fresh pineapple chunks for the best flavor; canned pineapple can also work if drained.
- If you prefer spicier, add a pinch of crushed red pepper flakes to the sauce.
- For gluten-free options, use tamari instead of regular soy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- To save time, use pre-cooked rice or cook rice ahead of time.
