Pineapple Teriyaki Chicken Bowl (Printable Version)

Tender chicken with teriyaki glaze, pineapple, and veggies 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

# Step-by-Step Guide:

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 fork.
02 - Heat vegetable oil in 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 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 chicken.
04 - Combine soy sauce, pineapple juice, brown sugar, honey, rice vinegar, garlic, and ginger in small saucepan. Bring to simmer over medium heat, stirring until sugar dissolves.
05 - Mix cornstarch with cold water to form slurry. Stir into simmering sauce and cook, stirring continuously, until thickened, approximately 1 minute.
06 - Return chicken and vegetables to skillet. Pour teriyaki sauce over and toss to coat evenly. Stir in pineapple cubes and heat through for 2 minutes.
07 - Divide rice among serving bowls. Top with teriyaki chicken, vegetables, and pineapple. Garnish with spring onions, sesame seeds, and cilantro if desired.

# Additional Tips::

01 -
  • The sauce comes together with pantry staples and tastes like you spent way more effort than you actually did.
  • Fresh pineapple adds a genuine tropical feel without any pretension, and it's a conversation starter when people see it in the bowl.
  • One skillet means less cleanup, which honestly is half the battle on a weeknight.
02 -
  • Cornstarch is non-negotiable if you want the sauce to actually cling to the chicken instead of pooling at the bottom—mix it with cold water first or it'll clump.
  • The pineapple goes in at the very end because heating it too long turns it mealy and defeats the purpose of having fresh fruit in the bowl.
03 -
  • Make the sauce first and let it rest while you cook chicken and vegetables—it gives the flavors time to marry instead of tasting sharp and new.
  • If you have access to freshly squeezed pineapple juice instead of canned, use it without hesitation—the difference is subtle but real.
Go Back