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Homemade Pineapple Teriyaki Chicken Rice Bowls recipe photo

Pineapple Teriyaki Chicken Rice Bowls

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Easy, Family Friendly, Meal Prep, One-Pan, Pineapple, Quick, Teriyaki
Servings: 4 servings

Ingredients

  • 1 lb boneless, skinless chicken thighs juicy and flavorful
  • 1 cup pineapple chunks fresh or canned (in juice, not syrup)
  • 1/4 cup soy sauce provides salty umami base
  • 1/4 cup brown sugar adds rich sweetness
  • 1 tablespoon grated fresh ginger adds fresh, zesty kick
  • 2 cloves garlic minced, enhances depth of flavor
  • 1 tablespoon cornstarch helps thicken sauce
  • 2 tablespoons water used to blend with cornstarch for thickening
  • 2 cups cooked white or brown rice base to soak up sauce
  • 1/2 cup chopped green onions adds fresh, mild onion flavor and color
  • 1/4 cup sesame seeds toasted for nuttiness and crunch
  • 1 tablespoon vegetable oil for cooking the chicken
  • to taste salt and pepper for 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.
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