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chicken teriyaki pineapple bowls
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chicken teriyaki pineapple bowls

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: chicken
Calories: 500
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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

  1. Refrigeration: Store leftovers in airtight containers for up to 3 days.
  2. Pineapple Shells: Do not store food in shells more than a few hours—they break down quickly.
  3. Freezing: Avoid freezing pineapple bowls; instead, freeze just the chicken and sauce separately.
  4. Reheating: Reheat in a skillet over medium heat with a splash of water.