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Chicken teriyaki pineapple bowl sitting on top of a tea towel with chopsticks sitting next to the bowl.

Chicken Teriyaki Pineapple Bowl

Kaleena Martinez
These easy chicken teriyaki pineapple bowls are the perfect mix of savory and sweet. Combining tender chicken in a tangy teriyaki sauce with chunks of sweet pineapple and serving with rice makes for the perfect weeknight dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian
Servings 4 people

EQUIPMENT NEEDED

  • large skillet

Ingredients
  

  • 1.5 pounds boneless skinless chicken
  • 2 cups cooked rice
  • 2 garlic cloves minced
  • ½ cup pineapple chunks
  • ¼ cup coconut aminos
  • ¼ cup pineapple juice
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon arrowroot flour
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • ½ teaspoon sesame oil
  • ¼ teaspoon black pepper plus extra to season the chicken
  • ¼ teaspoon salt plus extra to season the chicken

Instructions
 

  • In a small bowl, whisk together the coconut aminos, pineapple juice, honey, ginger, sesame oil, rice vinegar, arrowroot flour, black pepper, onion powder, and salt.
  • Add avocado oil or olive oil to a large skillet and heat to medium heat.
  • Cut your chicken breasts into 1-inch pieces and season with a pinch of salt and pepper. Add the chicken pieces to the hot pan and cook for 7-8 minutes or until the chicken is cooked and browned. While the chicken is cooking, mince your garlic.
  • To the cooked chicken add the minced garlic and cook for 1-2 minutes.
  • Add the teriyaki sauce to the pan and cook for 4-5 minutes until the sauce has thickened.
  • Add your pineapple chunks and cook everything for another 3-4 minutes. Then add cooked rice to a bowl and top with the cooked chicken.

Notes

Substitutions
Chicken- I use boneless skinless chicken breasts but you can use chicken thighs instead.
Pineapple- I like to use fresh pre-cut pineapple chunks but you can use canned chunks or crushed pineapple.
Coconut aminos- Gluten-free or regular soy sauce or tamari will work.
Rice vinegar- You can use white vinegar or apple cider vinegar.
Ginger- You can use fresh ginger if you don't have ground ginger.
Arrowroot flour- Tapioca flour or cornstarch will work instead.
Honey- Maple syrup, coconut sugar, or brown sugar works well.
Garlic- You can use garlic powder if you don't have fresh garlic.
Tips
    • Using frozen rice is a game changer. It only takes a few minutes to heat up in the microwave, which saves so much time.
    • I like to buy the pre-cut pineapple in the grocery store's produce section. I usually cut them into smaller chunks but it saves time not having to cut a whole pineapple.
Storing and reheating
You can store your leftovers in an airtight container in the fridge for up to 4 days.
I usually reheat mine in the microwave but you can reheat leftovers in a pan over medium-low heat. I like to add a tiny splash of water or chicken broth to my leftovers to help moisten the rice before reheating.

Nutrition

Calories: 375kcalCarbohydrates: 42gProtein: 37gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 109mgSodium: 845mgPotassium: 706mgFiber: 1gSugar: 14gVitamin A: 67IUVitamin C: 7mgCalcium: 24mgIron: 1mg

*nutrition information is an approximate

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