Pineapple Teriyaki Chicken Bowls (Print Version)

Tender glazed chicken with pineapple and crisp vegetables served atop fragrant jasmine rice.

# What You'll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - Salt and pepper to taste

→ Teriyaki Sauce

04 - 1/3 cup soy sauce
05 - 1/3 cup pineapple juice
06 - 2 tablespoons brown sugar
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 2 garlic cloves, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water

→ Rice and Toppings

13 - 1 1/4 cups jasmine or short-grain white rice
14 - 2 cups water
15 - 1 medium red bell pepper, thinly sliced
16 - 1 cup fresh pineapple, diced
17 - 1 cup snap peas or snow peas, trimmed
18 - 2 spring onions, thinly sliced
19 - 1 tablespoon sesame seeds
20 - Fresh cilantro leaves for garnish, optional

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, 6 to 8 minutes. Remove chicken and set aside.
03 - In the same skillet, add bell pepper and snap peas. Stir-fry for 2 to 3 minutes until just tender but crisp. Remove and set aside with the chicken.
04 - Combine soy sauce, pineapple juice, brown sugar, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
05 - Mix cornstarch with cold water to form a slurry. Stir this into the simmering sauce and cook, stirring, until thickened about 1 minute.
06 - Return chicken and vegetables to the skillet. Pour in the teriyaki sauce and toss to coat. Stir in the pineapple cubes and heat through for 2 minutes.
07 - Divide rice among bowls. Top with teriyaki chicken, vegetables, and pineapple. Garnish with spring onions, sesame seeds, and cilantro if desired.

# Additional Tips::

01 -
  • The homemade teriyaki sauce tastes restaurant-quality but comes together in under five minutes, and there's a secret thrill in watching it thicken before your eyes.
  • It's one of those rare dishes that feels healthy and indulgent at the same time, which means you can serve it without apologies.
  • The bright pineapple and crisp vegetables make it feel like summer on a plate, even when it's dark and cold outside.
02 -
  • Don't skip rinsing the rice; it's the difference between fluffy individual grains and a sticky, disappointing mass that won't hold the sauce properly.
  • The cornstarch slurry must be made with cold water first, or you'll end up with lumps scattered through your beautiful sauce that no amount of stirring can fix.
03 -
  • Don't overcrowd the skillet when cooking the chicken; let it develop color before stirring, which takes more time but builds so much more flavor than constant movement.
  • Taste your sauce before adding the thickener, because you might find you want an extra pinch of honey or splash of rice vinegar based on your soy sauce brand and personal preference.
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