Teriyaki Chicken Pineapple Bowls: Sweet & Tangy (Print Version)

Teriyaki Chicken Pineapple Bowls Recipe brings vibrant flavors to your table. Sweet, tangy chicken with juicy pineapple for a quick, satisfying dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Hawaiian-Inspired
Dietary: Dairy-Free

# Ingredients:

→ Main Bowl Ingredients

01 - Boneless, Skinless Chicken Thighs (about 1.5 lbs), cut into 1-inch pieces
02 - Fresh Pineapple (1 small or half a large), cored and cut into 1-inch chunks
03 - Cooked Rice (Jasmine or Brown) for serving

→ Homemade Teriyaki Sauce

04 - 1/2 cup Low-Sodium Soy Sauce
05 - 1/4 cup Honey (or maple syrup)
06 - 2 tbsp Rice Vinegar
07 - 1 tbsp Fresh Ginger, grated
08 - 2 cloves Garlic, minced
09 - 1 tsp Sesame Oil
10 - 1 tbsp Cornstarch mixed with 2 tbsp cold Water (for slurry)

→ Finishing Touches

11 - 2 Green Onions, sliced
12 - 1 tsp Sesame Seeds

# Instructions:

01 - In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. This is where the magic starts to happen! I always give it a good sniff at this point; the aroma is just incredible. Sometimes, I add a tiny extra splash of honey if my pineapple isn't super sweet.
02 - Cut your chicken thighs into bite-sized pieces, about 1-inch chunks. Toss them into a bowl with about half of that glorious teriyaki sauce. Let it sit for at least 15-20 minutes while you get everything else ready. Honestly, I've done it for only 5 minutes when I'm starving, and it still tastes good, but a little longer is better for these Teriyaki Chicken Pineapple Bowls.
03 - Heat a large skillet or wok over medium-high heat with a little oil. Once it's shimmering, add the chicken, making sure not to overcrowd the pan. Cook in batches if you need to; this ensures a nice sear. You want those beautiful golden-brown edges! I always get impatient here and try to flip too soon, but resist the urge for maximum caramelization.
04 - Once the chicken is mostly cooked through and beautifully browned, toss in your fresh pineapple chunks. Cook for another 3-5 minutes, just until the pineapple starts to get a little tender and caramelized. Pour in the remaining teriyaki sauce and bring it to a simmer. It'll smell absolutely divine, I promise!
05 - Now, here's where your cornstarch slurry comes in. Give it a quick whisk again (it settles!), then slowly pour it into the simmering sauce, stirring constantly. Watch it transform from thin to glossy and thick right before your eyes. This is the moment your Teriyaki Chicken Pineapple Bowls Recipe truly comes together. If it's too thick, a splash of water or chicken broth works wonders.
06 - Divide your cooked rice among serving bowls. Spoon generous amounts of the saucy teriyaki chicken and pineapple over the rice. Garnish with plenty of sliced green onions and a sprinkle of sesame seeds. Take a moment to admire your handiwork! It's such a vibrant, satisfying dish.

# Notes:

01 - Marinate your chicken for at least 30 minutes if you have the time; it makes a huge difference in flavor.
02 - Don't overcrowd your pan when searing chicken, or it'll steam instead of brown—I've made that mistake too many times!
03 - For extra crispness and a beautiful finish, broil the chicken and pineapple for a few minutes at the end after the sauce has thickened.
04 - Consider adding a sprinkle of red pepper flakes for a little kick if you like things spicy!

# Tools You'll Need:

01 - Large skillet or wok
02 - whisk
03 - mixing bowls
04 - sharp knife
05 - cutting board

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 35g

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