Chicken Teriyaki Pineapple Bowls bring together bold Asian-inspired flavors and tropical sweetness for a dish that’s visually stunning and delicious. Juicy chicken is glazed in a sticky teriyaki sauce and served in a carved-out pineapple half, along with sautéed veggies and fluffy rice. The sweetness of pineapple contrasts beautifully with the rich, savory sauce. It’s a fun, restaurant-style meal that’s easy enough to make at home. The entire dish comes together in under 40 minutes, perfect for an impressive weeknight dinner or a fun weekend presentation. Best of all, it’s customizable—make it spicy, add more veggies, or switch up the protein.

What Makes It So Irresistible
There’s something magical about sweet pineapple with umami-rich teriyaki chicken. The caramelized glaze on the chicken soaks into the rice, while fresh pineapple juice mingles with the sauce, amplifying every bite. The edible pineapple bowl adds visual flair and extra tropical aroma. It’s as tasty as it is beautiful—perfect for dinner parties or family meals. Plus, cleanup is a breeze when you eat straight out of the pineapple shell.
Cooking Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 2 large bowls or 4 smaller portions
Ingredients:
- 2 fresh pineapples (cut in half, flesh scooped out and chopped)
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas or snow peas
- 1/2 red onion, sliced
- 2 cups cooked jasmine or basmati rice
- Salt and pepper to taste
For the Teriyaki Sauce:
- 1/4 cup soy sauce (low sodium)
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions:
1. Prepare the Pineapple Bowls
Cut pineapples in half lengthwise. Scoop out the flesh using a sharp knife and spoon, leaving about 1/2 inch of border to hold the fillings. Chop the scooped pineapple and set aside. Pat the inside of the shells dry and set them on serving plates.
2. Cook the Chicken
Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and sauté until browned and cooked through. Remove and set aside.
3. Stir-Fry the Veggies
In the same pan, add bell pepper, onion, and snap peas. Stir-fry for 3–4 minutes until tender-crisp. Add the chopped pineapple and cook for 1 more minute.
4. Make the Sauce
Whisk together all sauce ingredients except cornstarch and water. Bring the sauce to a simmer in the skillet. Stir in the cornstarch slurry and cook until thickened.
5. Combine and Fill
Return chicken to the skillet and coat in sauce. Mix with sautéed veggies. Spoon cooked rice into pineapple bowls and top with the teriyaki chicken and vegetables. Serve hot.
Variations:
- Spicy Pineapple Bowls: Add chili flakes or sliced jalapeños.
- Shrimp Version: Swap chicken for shrimp and cook for less time.
- Low-Carb Option: Use cauliflower rice instead of regular rice.
- Vegan Adaptation: Replace chicken with tofu and use maple syrup instead of honey.
Equipment You’ll Need:
- Sharp knife
- Large skillet or wok
- Cutting board
- Mixing bowls
- Spoon for hollowing pineapple
Nutritional Information:
- Calories: ~500 per serving
- Protein: 30g
- Carbs: 45g
- Fat: 18g
Storage Tips:
- Refrigeration: Store leftovers in airtight containers for up to 3 days.
- Pineapple Shells: Do not store food in shells more than a few hours—they break down quickly.
- Freezing: Avoid freezing pineapple bowls; instead, freeze just the chicken and sauce separately.
- Reheating: Reheat in a skillet over medium heat with a splash of water.
My Cooking Experience:
I first made Chicken Teriyaki Pineapple Bowls for a summer dinner party, and they were an instant hit. Everyone loved the balance of sweet and savory, and the pineapple presentation made it feel like a tropical vacation on a plate. After testing a few versions, I found that using thighs kept the chicken more tender and juicy. I also learned to pat the pineapple shells dry to prevent sogginess. Now, it’s my go-to dish when I want something easy yet impressive.
Conclusion:
Chicken Teriyaki Pineapple Bowls offer a vibrant mix of flavor and presentation. From the sticky sauce to the fresh fruit and crispy vegetables, this dish is a feast for the senses. Perfect for gatherings, weeknight meals, or special occasions, these bowls deliver bold flavor with minimal effort. Give it a try—you won’t be disappointed.

chicken teriyaki pineapple bowls
Ingredients
Method
- Cut pineapples in half lengthwise. Scoop out the flesh using a sharp knife and spoon, leaving about 1/2 inch of border to hold the fillings. Chop the scooped pineapple and set aside. Pat the inside of the shells dry and set them on serving plates.
- Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Add chicken and sauté until browned and cooked through. Remove and set aside.
- In the same pan, add bell pepper, onion, and snap peas. Stir-fry for 3–4 minutes until tender-crisp. Add the chopped pineapple and cook for 1 more minute.
- Whisk together all sauce ingredients except cornstarch and water. Bring the sauce to a simmer in the skillet. Stir in the cornstarch slurry and cook until thickened.
- Return chicken to the skillet and coat in sauce. Mix with sautéed veggies. Spoon cooked rice into pineapple bowls and top with the teriyaki chicken and vegetables. Serve hot.
Notes
- Refrigeration: Store leftovers in airtight containers for up to 3 days.
- Pineapple Shells: Do not store food in shells more than a few hours—they break down quickly.
- Freezing: Avoid freezing pineapple bowls; instead, freeze just the chicken and sauce separately.
- Reheating: Reheat in a skillet over medium heat with a splash of water.