I’ve always had this thing for sweet and savory combos—like, who knew pineapple and chicken could be such a dream team? Just thinking about it gets my taste buds all excited.
This teriyaki pineapple chicken bowl, oh man, it’s like a little tropical getaway in a bowl. (Did I mention it’s super easy to whip up?
) You might just find yourself craving this all week.
Steps
- Combine soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes in a small bowl to create the teriyaki sauce.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat, season chicken pieces with salt, and cook until golden and cooked through, approximately 5 minutes. Transfer to a plate.
- Add another tablespoon of oil to the skillet, then cook red bell pepper, broccoli, pineapple chunks, and green onions until they are crisp-tender, about 3-4 minutes. Remove and place them with the chicken.
- Lower the heat to medium-low and pour the teriyaki sauce mixture into the skillet, allowing it to come to a bubble.
- Mix cornstarch with water to create a slurry, then add to the sauce while whisking constantly until it thickens to a syrupy consistency.
- Return the chicken, pineapple, and vegetables to the pan, stirring to coat them in the sauce and heat through.
- Garnish with sesame seeds and additional green onions if desired, then serve the mixture over cooked rice.
Ingredients
- 2 tablespoons peanut, canola, or vegetable oil, divided
- 2 large boneless, skinless chicken breasts (about 1 ¼ lbs), cut into bite-sized pieces
- ½ teaspoon salt
- 1 red bell pepper, chopped into 1-inch pieces
- 1 ½ cups broccoli florets
- 1 cup pineapple chunks (fresh or canned)
- 3 green onions, cut into 1-inch pieces
- 2 tablespoons water
- 1 tablespoon cornstarch
- 4 cups cooked rice (white, brown, or jasmine)
- Sesame seeds and additional green onions, for garnish
- ½ cup low sodium soy sauce
- ½ cup pineapple juice (from the can if using canned pineapple)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger, minced
- 2 garlic cloves, minced
- ¼ teaspoon red pepper flakes
Nutritional Values
Calories: 1992kcal | Carbohydrates: 292g | Protein: 136g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 288mg | Sodium: 6368mg | Potassium: 3804mg | Fiber: 16g | Sugar: 80g | Vitamin A: 5344IU | Vitamin C: 324mg | Calcium: 332mg | Iron: 8mg
FAQ
- Why should I make the teriyaki sauce at home instead of buying it?
- Making teriyaki sauce at home allows you to control the ingredients, ensuring a fresher taste without the added preservatives and excessive sugars often found in store-bought versions. You can also adjust the sweetness or spiciness to your personal preference.
- Can I use different vegetables in the pineapple teriyaki chicken bowls?
- Absolutely! Feel free to substitute or add any vegetables you like, such as green beans, mushrooms, or onions. This recipe is versatile and can be adjusted based on what you have on hand.
- What type of rice works best for these bowls?
- You can use white rice, brown rice, or even coconut rice as the base for these bowls. For those seeking a low-carb option, cauliflower rice is a great alternative.
- How should I store leftovers?
- Store any leftover pineapple teriyaki chicken bowls in an airtight container in the refrigerator for up to three days. This makes them ideal for meal prep or enjoying later in the week.
- Can I prepare the teriyaki sauce in advance?
- Yes, you can make the teriyaki sauce up to two weeks in advance and store it in the refrigerator. When ready to use, simply toss it with your cooked chicken, pineapple, and vegetables for a quick meal.
Tips
- Prepare the Teriyaki Sauce Ahead: To save time on busy nights, make the pineapple teriyaki sauce in advance. It can be stored for up to two weeks, allowing you to simply toss it with the chicken and vegetables when you’re ready to cook.
- Select the Right Oil for Stir-Frying: Use a neutral oil with a high smoke point, like peanut or canola oil, to ensure your chicken and vegetables are perfectly seared without burning. Avoid using oils with low smoke points, such as extra virgin olive oil, for high-heat cooking.
- Customize the Sauce to Your Taste: Adjust the sweetness and heat of the homemade teriyaki sauce to your preference. Add more brown sugar for extra sweetness or increase the red pepper flakes or sriracha for a spicy kick.
- Utilize Pineapple Juice Efficiently: If using canned pineapple, remember to use the juice from the can in your teriyaki sauce. This not only adds a delicious sweetness and tang but also reduces waste.
Equipment
- Large Skillet or Wok: Essential for stir-frying the chicken and vegetables.
- Lemon Squeezer or Citrus Juicer: Useful if using fresh pineapple to extract juice.
- Food Processor: Helpful for processing fresh pineapple to extract juice.
- Airtight Containers: For storing leftovers or meal prep.