Pineapple Teriyaki Chicken Bowls (Printable)

Tender chicken with teriyaki glaze, pineapple, veggies, and jasmine rice for a vibrant and flavorful bowl.

# Ingredient List:

→ 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:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to 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 constantly, until thickened, approximately 1 minute.
06 - Return chicken and vegetables to the skillet. Pour in teriyaki sauce and toss to coat. Stir in 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.

# Expert Tips:

01 -
  • The homemade teriyaki sauce is addictively glossy and balanced, nothing like the bottled versions you've probably tried before.
  • It comes together in under 45 minutes, which means you can have something that tastes impressive on a weeknight without the stress.
  • Fresh pineapple chunks stirred in at the end keep their texture and brightness instead of turning into mush.
02 -
  • Don't skip rinsing your rice—it's not a fancy step, it's the difference between grains that stay separate and a sticky, clumpy mess that nobody wants.
  • The cornstarch slurry has to be completely smooth before it hits the hot sauce or you'll end up with lumps that no amount of stirring can fix.
  • Add the pineapple at the very end so it stays firm and juicy instead of turning to jam in the hot sauce.
03 -
  • Pat your chicken dry before searing it—wet meat steams instead of browns, and browning is where the real flavor lives.
  • Keep a close eye on the snap peas because the difference between crisp-tender and limp happens in about 30 seconds.
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