why make this recipe
Pineapple Teriyaki Chicken Bowls are a delicious and refreshing meal option that brings together sweet, savory, and tangy flavors. This dish is not only tasty, but it is also quick and easy to make, making it perfect for busy weeknights. The juicy chicken and vibrant vegetables pair wonderfully with the pineapple teriyaki sauce, creating a satisfying bowl that feels like a treat. Plus, you can customize it with your favorite toppings!
how to make Pineapple Teriyaki Chicken Bowls
Ingredients:
- 1 1/2 pounds boneless skinless chicken breast (cut into bite-sized pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tablespoons tapioca starch
- 2 Tablespoons avocado oil (divided)
- 1/3 cup honey
- 3 Tablespoons pineapple juice (from canned pineapple or fresh)
- 2 teaspoons sriracha
- 2 Tablespoons tamari (or soy sauce/coconut aminos)
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 teaspoons minced garlic
- 1 teaspoon tapioca starch
- 2 cups cooked rice
- 1 cup sliced bell peppers (any color)
- 1 1/2 cup sugar snap peas
- 1 cup pineapple chunks (fresh or canned, about 1/2" pieces)
- green onions
- sesame seeds
- sriracha (optional for garnish)
Directions:
- Combine the cubed chicken with the salt, pepper, and tapioca starch. Set aside.
- Whisk the ingredients for the Pineapple Teriyaki Sauce (except for the tapioca starch). Set aside 1/4 cup of sauce, then whisk in the starch for the remaining sauce.
- In a large skillet, heat 1 Tablespoon oil over medium-high heat. Add the cubed chicken and cook for 7–9 minutes until fully cooked and slightly golden. Remove from the skillet and set aside.
- Once the oil has dripped off the chicken, add it to the large sauce bowl and toss until fully coated.
- Add the remaining avocado oil and sauté the bell peppers and sugar snap peas for 5–7 minutes, or until lightly tender. Add the pineapple chunks and cook for 1 more minute.
- Add the chicken and sauce mixture back into the skillet and cook for 2-3 minutes, letting the sauce thicken.
- Assemble the bowls with cooked rice, top with the pineapple teriyaki chicken and veggies. Garnish with green onions, sesame seeds, and a drizzle of extra sauce.
how to serve Pineapple Teriyaki Chicken Bowls
You can serve Pineapple Teriyaki Chicken Bowls warm straight from the skillet. They are perfect as a complete meal on their own, but you can also serve them alongside a simple side salad or some steamed broccoli for extra nutrition.
how to store Pineapple Teriyaki Chicken Bowls
To store leftover Pineapple Teriyaki Chicken Bowls, keep them in an airtight container in the refrigerator. They can last for about 3-4 days. When you’re ready to eat them again, simply reheat in the microwave until warmed through.
tips to make Pineapple Teriyaki Chicken Bowls
- Make sure to cube the chicken into uniform pieces for even cooking.
- Use a mix of colorful bell peppers to enhance the visual appeal.
- If you want extra spice, add more sriracha to the sauce.
- Feel free to swap out the vegetables with whatever you have on hand.
- For a healthier option, use brown rice instead of white rice.
variation
You can easily customize this dish by swapping the chicken for tofu or shrimp for a different protein option. You can also experiment with different vegetables, such as broccoli, carrots, or zucchini, depending on your preferences.
FAQs
Can I use other types of rice?
Yes, you can use any type of rice you prefer, such as jasmine, brown, or quinoa.
Is this dish gluten-free?
If you use tamari instead of soy sauce, this dish can be made gluten-free.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce a day in advance. Just store them separately and assemble the bowls when you’re ready to serve.
