Sweet & Savory Teriyaki Chicken Pineapple Bowls (Print Version)

Sweet, tangy Teriyaki Chicken Pineapple Bowls bring a taste of sunshine to your table. Quick weeknight meal, easy prep, pure deliciousness!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Japanese-Inspired Fusion
Dietary: Dairy-Free, Gluten-Free Adaptable

# Ingredients:

→ Main Bowl Components

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 fresh pineapple, cored and cut into 1-inch chunks
03 - 4 cups cooked rice (white, brown, or jasmine)
04 - 2 cups broccoli florets, steamed or roasted

→ Homemade Teriyaki Sauce

05 - 1/2 cup low-sodium soy sauce (or tamari for GF)
06 - 1/4 cup honey or maple syrup
07 - 2 tbsp rice vinegar
08 - 1 tbsp grated fresh ginger
09 - 2 cloves garlic, minced
10 - 1 tsp sesame oil
11 - 1 tbsp cornstarch
12 - 2 tbsp cold water (for cornstarch slurry)

→ Fresh Finishers

13 - 2 green onions (scallions), thinly sliced
14 - 1 tbsp sesame seeds

→ Optional Add-ins

15 - 1/2 tsp red pepper flakes (for a little heat)
16 - Chopped roasted cashews or peanuts for crunch

# Instructions:

01 - First things first, get that chicken ready! I always pat my boneless, skinless chicken thighs dry with a paper towel; it helps them get a better sear. Then, I cut them into bite-sized pieces, roughly 1-inch chunks. While you're at it, tackle that pineapple. I find cutting it into similar-sized chunks works best for even cooking and a good bite in your Teriyaki Chicken Pineapple Bowls. Don't forget to get your rice cooking and steam or roast your broccoli!
02 - This is where the magic really starts for our Teriyaki Chicken Pineapple Bowls! In a small bowl, whisk together the soy sauce (or tamari), honey (or maple syrup), rice vinegar, grated fresh ginger, minced garlic, and sesame oil. In a separate tiny bowl, make a cornstarch slurry by whisking cornstarch with a tablespoon or two of cold water until smooth. This is important – cold water prevents lumps, a mistake I learned the hard way once! Set both aside.
03 - Heat a large skillet or wok over medium-high heat with a little oil. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, or it won't sear properly – it'll just steam! I usually do this in two batches. Let it cook for 3-4 minutes per side until beautifully browned and cooked through. It should smell amazing, that savory chicken aroma filling your kitchen! Transfer the cooked chicken to a plate.
04 - Now for the sweet star! Add the pineapple chunks to the same skillet. Let them cook for 2-3 minutes, getting slightly caramelized and warmed through. Oh, the smell of warm pineapple is just incredible! Then, pour in your prepared teriyaki sauce mixture. Bring it to a gentle simmer, stirring occasionally. This is where the flavors really start to meld together for our Teriyaki Chicken Pineapple Bowls.
05 - Once the sauce is simmering, give your cornstarch slurry a quick re-whisk (it tends to settle) and slowly pour it into the simmering sauce, stirring constantly. You'll see it thicken almost immediately, becoming glossy and beautiful. This is always a satisfying moment! Return the cooked chicken to the pan, tossing everything gently to coat it completely in that gorgeous, sticky teriyaki sauce. Make sure every piece of chicken and pineapple gets a good glaze!
06 - Time to build your perfect Teriyaki Chicken Pineapple Bowls! Divide your cooked rice among serving bowls. Top each with a generous portion of the saucy teriyaki chicken and pineapple. Add your steamed or roasted broccoli florets to the side. Finish with a sprinkle of sliced green onions and sesame seeds. Take a moment to admire your handiwork – it looks vibrant, smells incredible, and tastes even better!

# Notes:

01 - Always pat your chicken dry before searing; it helps achieve that beautiful golden-brown crust.
02 - For meal prep, store components separately to keep textures fresh, especially the rice.
03 - If you're out of fresh ginger, a good quality ginger paste (about 1.5 tsp) can work in a pinch.
04 - Serve with a sprinkle of toasted cashews for an extra crunch that I just adore.

# Equipment Needed:

01 - Large skillet or wok
02 - cutting board
03 - sharp knife
04 - small whisk
05 - measuring cups and spoons.

# Nutrition (Per Serving):

Calories: 550
Total Fat: 20g
Total Carbohydrate: 65g
Protein: 30g

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