Pineapple Teriyaki Chicken Bowls (Printable view)

Tender chicken with pineapple and crisp vegetables served on aromatic jasmine rice.

# What You Need:

→ 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 - 1.25 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

# How To Make:

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, 6-8 minutes. Remove chicken and set aside.
03 - In the same skillet, add bell pepper and snap peas. Stir-fry for 2-3 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, approximately 1 minute.
06 - Return chicken and vegetables to the skillet. Pour in the teriyaki sauce and toss to coat. Stir in the pineapple cubes and heat through for 2 minutes.
07 - Divide rice among bowls. Top with teriyaki chicken, vegetables, and pineapple. Garnish with spring onions, sesame seeds, and cilantro if desired.

# Expert Advice:

01 -
  • The homemade teriyaki sauce tastes nothing like the bottled stuff, with real pineapple juice creating a depth that surprises every time.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special without the stress.
  • You get crispy vegetables, tender chicken, and sticky-sweet sauce all in one bowl, so there's no side dish anxiety.
02 -
  • Never skip rinsing the rice thoroughly, or you'll end up with a gluey mess instead of fluffy, individual grains that properly absorb the sauce.
  • If your sauce seems too thick after adding the cornstarch slurry, thin it with a tablespoon of water at a time rather than starting over, because a glossy sauce clings better to the chicken than a thin one.
  • Add the pineapple at the very end so it stays fresh and juicy instead of getting cooked down into mush.
03 -
  • Toast your sesame seeds in a dry skillet over medium heat for 2 to 3 minutes before garnishing; it transforms them from mild to nutty and is absolutely worth those extra minutes.
  • If you have access to a wok, use it instead of a skillet because the sloped sides make tossing vegetables and chicken feel more controlled and actually faster.
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