This Pineapple Teriyaki Chicken Rice Bowls recipe is bursting with vibrant tropical flavors and easy one-pan cooking. Perfect for a quick, family-friendly weeknight meal!
2tablespoonswaterused to blend with cornstarch for thickening
2cupscooked white or brown ricebase to soak up sauce
1/2cupchopped green onionsadds fresh, mild onion flavor and color
1/4cupsesame seedstoasted for nuttiness and crunch
1tablespoonvegetable oilfor cooking the chicken
to tastesalt and pepperfor seasoning the chicken
Instructions
Prepare the Sauce
In a mixing bowl, whisk together the soy sauce, brown sugar, grated fresh ginger, and minced garlic until the sugar is mostly dissolved to create the teriyaki glaze.
Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Cook for 5-6 minutes per side until golden brown and cooked through. Remove from pan and set aside.
Make the Pineapple Teriyaki Sauce
Lower heat to medium. Pour the sauce mixture into the skillet and bring to a gentle simmer. Add pineapple chunks and stir to combine.
In a small bowl, mix cornstarch with water to create a slurry, then slowly whisk into the simmering sauce. Cook 1-2 minutes until sauce thickens and becomes glossy.
Combine Chicken and Sauce
Return cooked chicken to skillet, turn to coat evenly with the thickened pineapple teriyaki sauce. Warm through for 1-2 minutes.
Assemble the Bowls
Divide cooked rice between four bowls. Slice chicken into strips and place on top of rice. Spoon extra sauce and pineapple chunks over each bowl. Garnish with chopped green onions and toasted sesame seeds.
Equipment
Large skillet or frying pan
Mixing bowl
Measuring cups and spoons
Cutting board and sharp knife
Spatula or wooden spoon
Small bowl
Notes
Use skinless chicken breasts instead of thighs for a leaner option.
Try cauliflower rice as a low-carb alternative to white or brown rice.
Toast sesame seeds in a dry pan to enhance their nutty flavor before garnishing.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of water to loosen sauce.
For thicker sauce, add more cornstarch slurry gradually while simmering.