Tropical Teriyaki Pineapple Chicken Bowls
This vibrant dish features juicy, seared chicken thighs and caramelized pineapple chunks coated in a homemade sweet and savory teriyaki glaze. Served over fluffy rice with crisp vegetables, it's a high-protein, well-rounded meal that feels both indulgent and wholesome, perfect for a quick weeknight dinner.
Equipment
- Large Skillet or Wok
- Small Bowl (for sauce)
- small bowl (for slurry)
- Whisk
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
- Plate
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp neutral oil like canola or avocado oil
- 2 cups fresh pineapple, cut into chunks
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 4 cups cooked jasmine or basmati rice, for serving
- 2 green onions, thinly sliced, for garnish
- 1 tbsp sesame seeds, for garnish
- ½ cup low-sodium soy sauce or tamari
- ¼ cup mirin
- ¼ cup water
- ¼ cup packed brown sugar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp toasted sesame oil
Instructions
- Prepare the sauce and components: In a small bowl, whisk together the soy sauce, mirin, 1/4 cup water, brown sugar, grated ginger, and minced garlic. In a separate tiny bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Set both aside. Chop the chicken, pineapple, bell pepper, and broccoli.
- Cook the chicken: Heat a large skillet or wok over medium-high heat with 1 tablespoon of neutral oil. Add the chicken pieces in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until a deep golden-brown crust forms and the chicken is cooked through. Remove the chicken from the skillet and set aside.
- Sauté the pineapple and veggies: Add the pineapple chunks to the same hot skillet. Sear for 2-3 minutes without moving to achieve caramelization. Add the broccoli florets and sliced red bell pepper. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Combine and glaze: Return the cooked chicken to the skillet with the pineapple and veggies. Pour the prepared teriyaki sauce mixture over everything. Bring the sauce to a simmer and let it bubble for about one minute.
- Thicken the sauce: Re-whisk the cornstarch slurry and pour it into the simmering sauce, stirring constantly. Continue to stir for 1-2 minutes as the sauce thickens into a glossy glaze. Remove from the heat and stir in the toasted sesame oil.
- Assemble your bowls: Spoon rice into each bowl. Top with a generous portion of the teriyaki pineapple chicken and vegetables. Drizzle any extra glaze from the pan over the top. Garnish with sliced green onions and sesame seeds, and serve immediately.
Notes
Variations & Tips: For a spicy kick, add 1-2 teaspoons of sriracha to the sauce. For a smoky flavor, grill the pineapple instead of pan-searing it.
Substitutions: Chicken breast can be used, but be careful not to overcook. Firm tofu is a great vegetarian option. Honey or maple syrup can replace brown sugar.
Common Pitfalls: Avoid overcrowding the pan when cooking chicken to ensure a good sear, not steam. Always sear the pineapple to caramelize its sugars for deeper flavor. Add the cornstarch slurry only to a simmering sauce to prevent lumps.
Meal Prep & Storage: Store the rice, chicken mixture, and fresh toppings in separate airtight containers in the refrigerator for up to 4 days. Reheat and assemble just before serving.
Substitutions: Chicken breast can be used, but be careful not to overcook. Firm tofu is a great vegetarian option. Honey or maple syrup can replace brown sugar.
Common Pitfalls: Avoid overcrowding the pan when cooking chicken to ensure a good sear, not steam. Always sear the pineapple to caramelize its sugars for deeper flavor. Add the cornstarch slurry only to a simmering sauce to prevent lumps.
Meal Prep & Storage: Store the rice, chicken mixture, and fresh toppings in separate airtight containers in the refrigerator for up to 4 days. Reheat and assemble just before serving.