Pineapple Teriyaki Chicken Bowls (Print)

Tender chicken glazed with teriyaki sauce, pineapple, and fresh vegetables atop jasmine rice.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - Salt and pepper to taste

→ Teriyaki Sauce

04 - 1/3 cup soy sauce
05 - 1/3 cup pineapple juice
06 - 2 tablespoons brown sugar
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 2 garlic cloves, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water

→ Rice and Toppings

13 - 1 1/4 cups jasmine or short-grain white rice
14 - 2 cups water
15 - 1 medium red bell pepper, thinly sliced
16 - 1 cup fresh pineapple, diced
17 - 1 cup snap peas or snow peas, trimmed
18 - 2 spring onions, thinly sliced
19 - 1 tablespoon sesame seeds
20 - Fresh cilantro leaves for garnish (optional)

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - While rice cooks, heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, 6 to 8 minutes. Remove chicken and set aside.
03 - In the same skillet, add bell pepper and snap peas. Stir-fry for 2 to 3 minutes until just tender but crisp. Remove and set aside with the chicken.
04 - Combine soy sauce, pineapple juice, brown sugar, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
05 - Mix cornstarch with cold water to form a slurry. Stir this into the simmering sauce and cook, stirring, until thickened, about 1 minute.
06 - Return chicken and vegetables to the skillet. Pour in teriyaki sauce and toss to coat. Stir in pineapple cubes and heat through for 2 minutes.
07 - Divide cooked rice among bowls. Top with teriyaki chicken, vegetables, and pineapple. Garnish with spring onions, sesame seeds, and cilantro if desired.

# Expert Advice:

01 -
  • The sauce tastes restaurant-quality but comes together in your own kitchen with ingredients you probably already have.
  • It feels fancy enough for company but simple enough that you'll actually make it on a Tuesday night.
  • Everything cooks in one skillet after the rice, which means minimal cleanup and maximum flavor.
02 -
  • Don't skip rinsing the rice, because that starch is what makes the difference between fluffy grains and a gummy blob that tastes like paste.
  • Add the pineapple at the very end, not during the sauce reduction, or it'll cook down into mush instead of staying bright and juicy.
  • Room-temperature or cold pineapple juice works fine, but if you have a moment to chill it first, cold juice thickens into sauce faster when you heat it.
03 -
  • Toast your sesame seeds in a dry pan for about 30 seconds before sprinkling so they wake up and taste nutty instead of flat and dusty.
  • If your sauce seems thin after adding the cornstarch slurry, let it bubble gently for another 30 seconds, because sometimes it needs just a moment longer to reach the right consistency.
Back