Aloha Teriyaki Pineapple Chicken Bowls
This vibrant dish features tender, juicy chicken thighs and caramelized pineapple chunks coated in a homemade sweet and savory teriyaki sauce. Served over a bed of fluffy rice and garnished with fresh green onions, it's a quick and delicious meal that brings a taste of the islands to your kitchen in about 30 minutes.
Equipment
- Large Skillet or Wok
- Medium bowl (for marinating)
- Small Bowl (for sauce)
- Small bowl (for cornstarch slurry)
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Rice cooker or pot
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups fresh pineapple, cut into 1-inch chunks reserve 2 tbsp of juice for marinade
- 1 tbsp neutral oil like avocado or canola
- 4 cups cooked jasmine or short-grain rice, for serving
- ¼ cup sliced green onions, for garnish
- 1 tbsp toasted sesame seeds, for garnish
- For the Marinade:
- 1 tbsp low-sodium soy sauce
- 1 clove garlic, minced
- 2 tbsp fresh pineapple juice
- For the Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup mirin
- ¼ cup packed brown sugar
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp toasted sesame oil
Instructions
- In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 minced garlic clove, and 2 tbsp of fresh pineapple juice. Toss to coat and let marinate for at least 15 minutes while you prepare other ingredients.
- In a small bowl, whisk together the 1/2 cup soy sauce, mirin, brown sugar, rice vinegar, minced ginger, and the remaining 2 minced garlic cloves to create the teriyaki sauce. Set aside.
- Heat the neutral oil in a large skillet or wok over medium-high heat. Once shimmering, add the marinated chicken in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 3-4 minutes per side, until a golden-brown crust forms. Remove the chicken from the skillet and set aside.
- Add the pineapple chunks to the same hot skillet. Sear for 1-2 minutes per side until nicely charred and caramelized. Remove from the skillet and set aside with the chicken.
- Pour the prepared teriyaki sauce mixture into the hot skillet. Bring to a simmer, scraping up any flavorful browned bits from the bottom of the pan.
- In a separate small bowl, whisk the cornstarch with 2 tbsp of cold water to create a smooth slurry. While the sauce is simmering, slowly pour in the slurry, whisking constantly. Continue to simmer and whisk for about 30 seconds until the sauce thickens and becomes glossy.
- Return the seared chicken and pineapple to the skillet with the thickened sauce. Stir gently to coat everything evenly. Let it simmer for another 1-2 minutes until the chicken is heated through.
- Turn off the heat and stir in the toasted sesame oil.
- To assemble, divide the cooked rice among four bowls. Top with a generous portion of the teriyaki pineapple chicken. Garnish with sliced green onions and toasted sesame seeds before serving immediately.
Notes
Variations & Tips:
- For a gluten-free version, substitute soy sauce with tamari. For a soy-free option, use coconut aminos.
- Add a spicy kick by whisking 1 tsp of sriracha or a pinch of red pepper flakes into the sauce.
- This recipe also works wonderfully with chicken breast, shrimp, pork tenderloin, or firm tofu.
- To avoid steaming the chicken, do not crowd the pan; cook in batches if your skillet is not large enough.
- Always dissolve cornstarch in cold water before adding it to hot liquids to prevent clumping.
- Feel free to add more vegetables like steamed broccoli, edamame, or sautéed bell peppers to the bowls.
- For a gluten-free version, substitute soy sauce with tamari. For a soy-free option, use coconut aminos.
- Add a spicy kick by whisking 1 tsp of sriracha or a pinch of red pepper flakes into the sauce.
- This recipe also works wonderfully with chicken breast, shrimp, pork tenderloin, or firm tofu.
- To avoid steaming the chicken, do not crowd the pan; cook in batches if your skillet is not large enough.
- Always dissolve cornstarch in cold water before adding it to hot liquids to prevent clumping.
- Feel free to add more vegetables like steamed broccoli, edamame, or sautéed bell peppers to the bowls.