Tangy Teriyaki Chicken Pineapple Bowls: A Tropical Escape (Print Version)

Make vibrant Teriyaki Chicken Pineapple Bowls! A simple, flavorful weeknight meal with juicy chicken, sweet pineapple, and a homemade sauce.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Chicken & Marinade Base

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1/2 cup low-sodium soy sauce
03 - 1/4 cup honey or maple syrup
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon grated fresh ginger
06 - 4 cloves garlic, minced

→ Fresh Produce & Flavor

07 - 2 cups fresh pineapple chunks (from about half a medium pineapple)
08 - 1 tablespoon cornstarch
09 - 2 tablespoons water (for cornstarch slurry)
10 - 1 tablespoon neutral oil (like canola or vegetable) for cooking

→ Rice & Finishing Touches

11 - 3 cups cooked jasmine rice, for serving
12 - 1 teaspoon sesame oil
13 - 2 green onions, thinly sliced
14 - 1 tablespoon toasted sesame seeds

→ Optional Extras

15 - Pinch of red pepper flakes, for heat
16 - Steamed broccoli or snap peas, for serving

# Instructions:

01 - First things first, get your chicken thighs cut into bite-sized pieces, about 1-inch chunks. Then, tackle that pineapple! I know, it can be a little intimidating, but trust me, it’s worth it. Cut it into similar-sized pieces. While you're doing this, I always get a little excited about the sweet smell of the pineapple. It really sets the mood for a tropical meal. Don't worry if your cuts aren't perfectly uniform; it’s homemade, not a restaurant, hon!
02 - In a small bowl, whisk together your soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. Give it a good stir, making sure everything is well combined. This is where the magic starts to happen, that savory-sweet aroma beginning to develop. I've definitely had moments where I forgot to add the cornstarch to the cold mixture and tried to whisk it in hot—big mistake, lumpy sauce! Learn from my oops moment and mix it in *before* heating.
03 - Now, take about half of your freshly made teriyaki sauce and pour it over the chicken pieces in a bowl. Toss it gently to coat every bit. Let it sit for at least 15-20 minutes while you get your rice going or chop other veggies. If you have more time, let it marinate in the fridge for up to 30 minutes, but honestly, even a quick soak makes a difference. I once marinated for too long, and the chicken got a bit too salty, so don't overdo it!
04 - Heat a large skillet or wok over medium-high heat with a drizzle of oil. Once it's shimmering, add the marinated chicken in a single layer. This is crucial: don't overcrowd the pan! If you do, the chicken will steam instead of getting that lovely sear, and we want some nice golden-brown edges. Cook for about 3-4 minutes per side, until it’s cooked through and beautifully caramelized. The smell of the searing chicken is just amazing, making my stomach rumble every time.
05 - Once the chicken is mostly cooked, push it to one side of the pan and add your pineapple chunks to the other side. Let them sear for about 3-5 minutes, flipping them once, until they start to get slightly golden and caramelized. This step really brings out their natural sweetness and gives them a fantastic texture. I once added the pineapple too early, and it just turned to mush, so timing here is key!
06 - Pour the remaining teriyaki sauce (the half you saved!) into the pan with the chicken and pineapple. Bring it to a simmer, stirring constantly, and watch as it thickens into a glossy, irresistible sauce thanks to that cornstarch. It happens pretty quickly! Once it’s thick enough to coat the back of a spoon, you’re good to go. Serve immediately over warm rice, garnished with green onions and sesame seeds. It looks vibrant and smells incredible, a truly satisfying meal!

# Notes:

01 - Don't overcrowd your pan, seriously. The chicken steams instead of searing, and nobody wants sad, pale chicken.
02 - Leftovers are great cold for lunch, but if reheating, a quick pan-fry works better than the microwave for the chicken.
03 - No fresh pineapple? Canned works in a pinch, just drain it well. I've done it, and it's still delicious, just a bit softer.
04 - A sprinkle of toasted sesame seeds and some thinly sliced green onions just before serving makes these bowls look super fancy with minimal effort.

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - mixing bowls
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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