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top-down view of chicken teriyaki pineapple bowl with rice and pineapple

Chicken Teriyaki Pineapple Bowl Recipe

Sweet, savory, and full of tropical flavor, this Chicken Teriyaki Pineapple Bowl is the perfect quick dinner or make-ahead meal. Juicy chicken glazed in homemade teriyaki sauce, paired with caramelized pineapple and crisp veggies, creates a bowl that's just as satisfying as it is healthy.
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Course: Dinner, Main Course, Meal Prep
Cuisine: American, Asian-Inspired, Hawaiian-Inspired
Prep Time: 15 minutes
Cook Time: 20 minutes
Assembly & Garnish: 10 minutes
Total Time: 45 minutes
Servings: 4
Calories: 450kcal
Cost: $12–$15

Equipment

  • Large skillet or wok For searing chicken and caramelizing pineapple
  • Sauce whisk To mix teriyaki sauce smoothly
  • Sharp knife For slicing veggies and pineapple
  • Cutting board For prepping ingredients
  • Rice cooker or pot For cooking jasmine or brown rice
  • Prep bowls For organizing chicken, sauce, and veggies

Ingredients

For the Chicken Teriyaki

  • 1.5 lbs Chicken thighs or breasts Cut into bite-sized pieces
  • 2 tablespoon Vegetable oil For searing the chicken
  • Salt and pepper To taste

For the Teriyaki Sauce

  • 0.5 cup Low-sodium soy sauce Or tamari for gluten-free
  • 0.25 cup Brown sugar Packed
  • 2 tablespoon Honey Adds natural sweetness
  • 2 tablespoon Rice vinegar For acidity and balance
  • 1 tablespoon Cornstarch Mix with water to thicken sauce
  • 2 cloves Garlic Minced
  • 1 teaspoon Fresh ginger Grated
  • 2 tablespoon Water For cornstarch slurry

For the Bowl

  • 2 cups Cooked jasmine rice Or brown rice or cauliflower rice
  • 1 Fresh pineapple Cut into chunks (or 2 cups canned)
  • 1 Red bell pepper Sliced
  • 1 cup Snap peas or broccoli Stir-fried
  • 2 Green onions Chopped
  • 1 tablespoon Sesame seeds For garnish
  • Fresh cilantro For garnish

Instructions

  • Whisk teriyaki ingredients and slurry.
  • Salt, pepper, and prep pieces.
  • Brown in hot skillet for golden crust.
  • Add teriyaki sauce and thicken.
  • Sear chunks in a hot pan.
  • Lightly cook peppers and snap peas.
  • Rice base, chicken, veggies, pineapple.
  • Top with green onions, sesame, cilantro.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 450kcal | Carbohydrates: 48g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 780mg | Potassium: 620mg | Fiber: 3g | Sugar: 18g | Vitamin A: 850IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 2.4mg