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Pineapple Chicken Teriyaki and Rice

Pineapple Chicken Teriyaki and Rice

Best Chicken Teriyaki Pineapple Bowls Recipe and the pineapple in this recipe don’t just serve as a pretty serving vessel. It also gives this teriyaki sauce a bright, fresh sweetness. Use the juice that pools at the bottom of your pineapple when scooping out the chunks.


  • 1 pineapple (small)
  • 1/3 c of low-sodium soy sauce
  • 3 tbsp of packed brown sugar
  • 1 tbsp of pineapple juice
  • 3 cloves of garlic, minced
  • 2 tsp of minced fresh ginger
  • 1 tsp of sesame oil
  • 1 tbsp of vegetable oil
  • 3/4 lb of boneless skinless chicken breast, chopped
  • 2 tsp of cornstarch
  • 2 tsp of water
  • 2 c of cooked rice, for serving
  • For garnish: sesame seeds (optional). and thinly sliced green onions (optional)


Start by making bowls: Slice the pineapple in half, leaving the stem intact. 
And slice the fruit around the perimeters, angling your knife towards the middle, and make a few cuts across.
Next, scoop chunks out with a spoon and reserve about one tablespoon of pineapple juice for the sauce. Then chop pineapple into smaller pieces to garnish (or snack on) later.
Then make the sauce: In a small bowl, whisk together soy sauce, pineapple juice, brown sugar, ginger, sesame oil, and garlic. 
And season chicken all over with salt. In a large skillet over medium-high heat, then heat vegetable oil.
And add chicken in an even layer and cook until golden, about 3 minutes.
Then flip and cook until golden on the second side, about 4 minutes more. And pour sauce over the chicken then bring the mixture to a simmer. 
Next, make slurry: Whisk together water and cornstarch, then stir into sauce.
Simmer until sauce is thickened and chicken is cooked through, 9 to 11 minutes more. 
Then divide chicken and rice between bowls then garnish with chopped pineapple, green onions, and sesame seeds, if using.

Source : allrecipes.Com