Easy Pineapple Teriyaki Chicken and Rice Recipe

Pineapple Teriyaki Chicken and Rice Recipe

Easy Pineapple Teriyaki Chicken and Rice Recipe

Best Chicken Teriyaki Pineapple Bowls Recipe and the pineapple in this recipe don't just serve as a pretty serving vessel. It also gives this teriyaki sauce a bright, fresh sweetness. Use the juice that pools at the bottom of your pineapple when scooping out the chunks.


  • 1 pineapple (small)
  • 1/3 c of low-sodium soy sauce
  • 3 tbsp of packed brown sugar
  • 1 tbsp of pineapple juice
  • 3 cloves of garlic, minced
  • 2 tsp of minced fresh ginger
  • 1 tsp of sesame oil
  • 1 tbsp of vegetable oil
  • 3/4 lb of boneless skinless chicken breast, chopped
  • 2 tsp of cornstarch
  • 2 tsp of water
  • 2 c of cooked rice, for serving
  • For garnish: sesame seeds (optional). and thinly sliced green onions (optional)


Start by making bowls: Slice the pineapple in half, leaving the stem intact. 

And slice the fruit around the perimeters, angling your knife towards the middle, and make a few cuts across.

Next, scoop chunks out with a spoon and reserve about one tablespoon of pineapple juice for the sauce. Then chop pineapple into smaller pieces to garnish (or snack on) later.

Then make the sauce: In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, ginger, sesame oil, and garlic. 

And season chicken all over with salt. In a large skillet over medium-high heat, then heat vegetable oil.

And add chicken in an even layer and cook until golden, about 3 minutes.

Then flip and cook until golden on the second side, about 4 minutes more. And pour sauce over the chicken then bring the mixture to a simmer. 

Next, make slurry: Whisk together water and cornstarch, then stir into sauce.

Simmer until sauce is thickened and chicken is cooked through, 9 to 11 minutes more. 

Then divide chicken and rice between bowls then garnish with chopped pineapple, green onions, and sesame seeds, if using.



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