Chicken Teriyaki Pineapple Bowl

Why You’ll Love This Recipe

This dish delivers a perfect harmony of sweet, salty, and tangy flavors. The teriyaki sauce caramelizes beautifully over the tender chicken, while the pineapple adds a refreshing contrast that makes every bite exciting. It’s not only delicious but visually impressive — perfect for serving guests or treating yourself to a tropical-inspired meal. Plus, it’s customizable, quick to make, and easy to adapt to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
• Pineapple (halved and hollowed, flesh diced for the bowl)
• Cooked jasmine or white rice
• Soy sauce
• Brown sugar or honey
• Rice vinegar
• Garlic (minced)
• Ginger (grated)
• Cornstarch
• Water
• Vegetable oil or sesame oil
• Bell pepper (sliced)
• Green onions (sliced for garnish)
• Sesame seeds for topping

Directions

1. Slice the pineapple in half lengthwise and carefully hollow out the flesh using a knife and spoon. Dice the pineapple flesh and set it aside.
2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and a little water. Mix cornstarch with a tablespoon of water to create a slurry, then set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 6–8 minutes.
4. Add the bell pepper and diced pineapple to the skillet and sauté for another 2 minutes.
5. Pour the teriyaki sauce mixture over the chicken, stirring until it begins to bubble. Add the cornstarch slurry and cook until the sauce thickens and coats the chicken evenly.
6. Fill each hollowed pineapple half with a scoop of cooked rice.
7. Spoon the teriyaki chicken mixture over the rice, ensuring an even balance of sauce, chicken, and pineapple.
8. Garnish with sesame seeds and green onions. Serve warm and enjoy your tropical feast.

Servings and timing

This recipe serves 2–4 people (depending on pineapple size).
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Vegetable boost: Add broccoli, snap peas, or zucchini for extra color and crunch.
• Spicy version: Mix sriracha or chili flakes into the teriyaki sauce for a little heat.
• Low-carb option: Swap rice for cauliflower rice or quinoa.
• Grilled twist: Grill the chicken and pineapple separately for a smoky flavor.
• Vegan version: Replace chicken with tofu or tempeh and use a vegan teriyaki sauce.

Storage/Reheating

Store leftovers in an airtight container (without the pineapple shell) in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until hot. The pineapple shell is best used for presentation only and should not be reheated. For longer storage, freeze the teriyaki chicken and rice separately for up to 2 months and thaw overnight before reheating.

FAQs

Do I have to serve it in a pineapple?

No — it’s purely for presentation. You can serve the teriyaki chicken over rice in a regular bowl.

Can I use canned pineapple?

Yes, just drain it well before using. Fresh pineapple adds better texture and flavor, though.

What’s the best chicken to use?

Chicken thighs stay juicy and flavorful, but chicken breasts work great for a leaner option.

Can I make the sauce ahead of time?

Absolutely. Store the sauce in the refrigerator for up to 5 days and reheat before using.

How do I thicken my teriyaki sauce?

Use a cornstarch slurry — equal parts cornstarch and water — and simmer until the sauce thickens.

Can I grill the pineapple instead of sautéing it?

Yes, grilled pineapple adds a delicious caramelized sweetness to the dish.

Can I make this recipe gluten-free?

Yes, just use gluten-free soy sauce or tamari.

What sides go well with this dish?

Steamed vegetables, egg rolls, or a fresh cucumber salad complement it perfectly.

How do I prevent the chicken from drying out?

Don’t overcook the chicken — remove it from heat as soon as it’s tender and coated in sauce.

Can I use store-bought teriyaki sauce?

Yes, store-bought sauce works fine if you’re short on time, but homemade adds a richer flavor.

Conclusion

The Chicken Teriyaki Pineapple Bowl is a stunning, flavor-packed dish that combines tropical freshness with savory satisfaction. With tender chicken, caramelized pineapple, and glossy teriyaki sauce served in an edible pineapple bowl, it’s as impressive as it is delicious. Perfect for both everyday dinners and special occasions, this meal brings a taste of paradise straight to your kitchen.

Chicken Teriyaki Pineapple Bowl

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The Chicken Teriyaki Pineapple Bowl is a tropical, restaurant-worthy meal featuring juicy teriyaki chicken, fluffy rice, and sweet pineapple all served in a fresh pineapple shell. It’s a perfect mix of savory, sweet, and tangy flavors that make for both a stunning presentation and a delicious dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 2–4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Low Lactose

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1 fresh pineapple, halved and hollowed (flesh diced for the bowl)
• 2 cups cooked jasmine or white rice
• 1/3 cup soy sauce
• 2 tbsp brown sugar or honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp cornstarch
• 1 tbsp water (for slurry)
• 1 tbsp vegetable or sesame oil
• 1 bell pepper, sliced
• 2 tbsp sliced green onions (for garnish)
• 1 tsp sesame seeds (for topping)

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Instructions

1. Slice the pineapple in half lengthwise and carefully hollow out the flesh using a knife and spoon. Dice the pineapple flesh and set aside.
2. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and a little water. Mix cornstarch with water to create a slurry and set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook for 6–8 minutes until golden brown and fully cooked.
4. Add the sliced bell pepper and diced pineapple to the skillet. Sauté for 2 minutes.
5. Pour the teriyaki sauce mixture into the pan, stirring until it begins to bubble. Add the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the chicken evenly.
6. Fill each hollowed pineapple half with a scoop of cooked rice.
7. Spoon the teriyaki chicken mixture over the rice, distributing evenly.
8. Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy.

Notes

• Use chicken thighs for extra tenderness and flavor.
• If you prefer a grilled flavor, cook the chicken and pineapple on a grill before combining.
• The pineapple shell is for presentation only—store and reheat leftovers separately.
• For a vegan version, substitute tofu for chicken and use vegan teriyaki sauce.
• Add sriracha or red pepper flakes for a spicy kick.

Nutrition

• Serving Size: 1/2 pineapple bowl
• Calories: 460
• Sugar: 22g
• Sodium: 890mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 33g
• Cholesterol: 85mg