Chicken Teriyaki Pineapple Bowl Recipe

There’s something magical about that first bite of a chicken teriyaki pineapple bowl—tender chicken coated in a glossy, homemade teriyaki glaze, paired with warm rice and golden, caramelized pineapple. I’ve made this chicken teriyaki pineapple bowl more times than I can count, especially on busy weeknights when I want something quick but full of flavor.

It’s become a go-to in our kitchen not just because it’s ready in about 30 minutes, but because it tastes like a little tropical escape in a bowl. With its sweet and savory mix, this chicken teriyaki pineapple bowl has won over both picky eaters and hungry adults in my home. If you're craving something comforting, easy, and packed with bold flavor, this chicken teriyaki pineapple bowl won’t disappoint.

Why This Pineapple Bowl Recipe Will Become Your New Favorite

The chicken teriyaki pineapple bowl has become a favorite in my kitchen for good reason—it’s quick, full of flavor, and inspired by the comforting sweet-savory dishes I fell in love with during a trip to Hawaii. Rooted in the traditions of Hawaiian plate lunches, this chicken teriyaki pineapple bowl brings together juicy chicken, fresh pineapple, and a rich, homemade teriyaki sauce that always hits the spot.

I often make a batch ahead of time because it stores beautifully for a few days without losing that just-cooked taste. Whether I’m packing it for lunch or serving it as a laid-back weeknight dinner, this chicken teriyaki pineapple bowl always feels like a little tropical escape. It’s that rare recipe that fits into real life without sacrificing bold, delicious flavor.

Jump to:

• Ingredients
• Instructions
• Health Benefits and Dietary Adaptations
• Creative Variations for Your Pineapple Teriyaki Bowl
• Equipment
• Storage and Meal Prep Tips
• The Secret That Makes Every Chicken Teriyaki Pineapple Bowl Unforgettable
• FAQ
• Why This Chicken Teriyaki Pineapple Bowl Deserves a Spot in Your Weekly Rotation
• Related
• Pairing
• Chicken Teriyaki Pineapple Bowl Recipe

Ingredients

For the Teriyaki Chicken:

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• Salt and pepper to taste

For the Homemade Teriyaki Sauce:

• ½ cup low-sodium soy sauce
• ¼ cup brown sugar
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons water

For the Pineapple Bowl Assembly:

• 2 cups cooked jasmine rice (or brown rice for a healthier option)
• 1 fresh pineapple, cut into chunks (or 2 cups canned pineapple chunks, drained)
• 1 red bell pepper, sliced
• 1 cup snap peas or broccoli florets
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• Fresh cilantro for garnish

Smart Substitutions:

Swap chicken thighs for chicken breasts if you prefer leaner meat, though thighs stay more tender. For a gluten-free version, use tamari instead of soy sauce. Those following a low-carb diet can replace rice with cauliflower rice. Fresh pineapple gives the best flavor, but canned works in a pinch – just drain it well to avoid excess moisture.

See recipe card for quantities.

Instructions

Prepare Your Homemade Teriyaki Sauce and Chicken

1. Whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger in a small bowl until well combined.
2. In a separate small dish, mix cornstarch with water to create a smooth slurry – this will help thicken your sauce to that perfect glossy consistency.
3. Season your chicken pieces with salt and pepper, ensuring each piece is evenly coated.
4. Set both the sauce mixture and cornstarch slurry aside while you heat your cooking pan.

Cook the Chicken and Create the Sticky Teriyaki Glaze

1. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the seasoned chicken pieces to the hot pan, being careful not to overcrowd – cook in batches if necessary.
3. Cook for 5-7 minutes, stirring occasionally, until the chicken develops a golden-brown exterior and reaches an internal temperature of 165°F.
4. Pour the teriyaki sauce mixture over the cooked chicken and bring it to a gentle simmer.
5. Add the cornstarch slurry and stir continuously for 2-3 minutes until the sauce thickens and coats the chicken beautifully with a glossy, syrup-like consistency.

Prepare the Caramelized Pineapple and Vegetables

1. Heat a separate pan over medium heat while your chicken finishes cooking in the teriyaki sauce.
2. Add the pineapple chunks to the hot pan and cook for 3-4 minutes without stirring too much, allowing them to caramelize and develop golden edges.
3. Remove the caramelized pineapple and set aside, keeping the pan hot.
4. Quickly stir-fry your bell peppers and snap peas in the same pan for 2-3 minutes until they're crisp-tender and bright in color.

Assemble Your Hawaiian Pineapple Bowl

1. Divide your cooked rice between serving bowls, creating an even base for all the delicious toppings.
2. Arrange the sticky teriyaki chicken on one side of each bowl, allowing the glossy sauce to pool slightly.
3. Add the caramelized pineapple chunks and colorful stir-fried vegetables to the remaining space in each bowl.
4. Garnish with chopped green onions, sesame seeds, and fresh cilantro for added color and flavor.
5. Serve immediately while everything is hot and the flavors are at their peak.

Pro Tips for the Best Chicken Teriyaki Pineapple Bowl

The secret to restaurant-quality results lies in a few key techniques. First, don't skip the cornstarch slurry – it's what gives your teriyaki sauce that perfect glossy finish that coats the chicken beautifully. Second, use chicken thighs instead of breasts when possible; they stay more tender and absorb the teriyaki flavors better.

For the pineapple, fresh is always best, but if you're using canned, drain it thoroughly and pat dry with paper towels. This prevents excess moisture from making your bowl soggy. When cooking the pineapple, resist the urge to move it around too much – let it sit and develop those beautiful caramelized edges.

Health Benefits and Dietary Adaptations

This teriyaki chicken pineapple bowl recipe offers excellent nutritional balance with lean protein, complex carbohydrates, and plenty of vitamins from the fresh pineapple and vegetables. Pineapple contains bromelain, an enzyme that aids digestion, while also providing vitamin C and manganese. The dish naturally fits into many dietary patterns and can easily be modified for specific needs.

For those following a keto or low-carb lifestyle, simply replace the rice with cauliflower rice or extra vegetables. The chicken teriyaki pineapple bowl recipe is naturally dairy-free, and you can make it gluten-free by using tamari instead of regular soy sauce. Each serving provides approximately 450 calories with a good balance of protein, carbs, and healthy fats.

Creative Variations for Your Pineapple Teriyaki Bowl

Transform this base recipe into exciting new meals by experimenting with different proteins and vegetables. Try using shrimp instead of chicken for a seafood twist, or use firm tofu for a vegetarian version. You can also switch up the vegetables based on what's in season – try adding edamame, carrots, or even some crunchy cabbage.

For a spicier version, add a teaspoon of sriracha to your teriyaki sauce, or sprinkle some red pepper flakes over the finished dish. If you want to make it more substantial, add some sliced avocado or a fried egg on top. These variations keep the meal interesting while maintaining the core flavors that make this dish so appealing.

Equipment

A large skillet or wok is your most important tool for this recipe, as it allows you to get proper heat distribution for searing the chicken and caramelizing the pineapple. A good whisk helps create a smooth teriyaki sauce, while a sharp knife makes quick work of prep. If you don't have a wok, a large non-stick pan works perfectly fine.

A rice cooker can be a game-changer for consistently perfect rice, but stovetop cooking works just as well. Consider investing in a good set of prep bowls to organize your ingredients – this makes the cooking process much smoother, especially when you're making multiple servings.

Storage and Meal Prep Tips

This chicken teriyaki pineapple bowl is perfect for meal prep and stores beautifully in the refrigerator for up to 4 days. Store the components separately if possible – keep the rice in one container, the chicken in another, and the fresh elements like pineapple and vegetables in a third. This prevents the rice from becoming soggy and keeps everything at peak freshness.

To reheat, warm the chicken and rice in the microwave for 1-2 minutes, then add the fresh pineapple and vegetables. You can also freeze the cooked chicken and sauce for up to 3 months, though fresh pineapple doesn't freeze well, so add that fresh when serving.

FAQ

Why This Chicken Teriyaki Pineapple Bowl Deserves a Spot in Your Weekly Rotation

Bringing bold island flavor to your everyday routine, this chicken teriyaki pineapple bowl is more than just a quick fix—it’s a feel-good meal that tastes like a tropical getaway in every bite. From the juicy, seared chicken to the sweet bursts of pineapple and crisp veggies, it’s a recipe that hits all the right notes.

If you loved this bowl, you’ll also want to try my crowd-pleasing Sheet Pan Chicken Pitas for another easy weeknight win, or fire up the grill with these flavor-packed Grilled Pineapple Chicken skewers that bring smoky-sweet magic to your table. Whether you're meal prepping or feeding the family on a busy evening, this chicken teriyaki pineapple bowl has earned its place as a trusted favorite—one that you’ll want to come back to again and again.

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Pairing

These are my favorite dishes to serve with this Chicken Teriyaki Pineapple Bowl recipe: