Description
These teriyaki chicken pineapple bowls are a quick, flavorful summer dinner combining tender chicken, caramelized pineapple, and a sweet-savory teriyaki glaze over fluffy rice. Ready in 30 minutes with minimal cleanup.
Ingredients
1.5 pounds chicken breast, cut into 1-inch cubes
2 cups pineapple chunks (fresh or thawed frozen)
3/4 cup teriyaki sauce
4 cloves garlic, minced
2 cups cooked rice (jasmine or white)
2 tablespoons olive oil
2 teaspoons cornstarch, slurred with 2 tablespoons water
2 tablespoons sesame seeds, for garnish
3 green onions, thinly sliced
Instructions
Cube the chicken into 1-inch pieces and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Add garlic and sauté for 30 seconds, then add chicken and cook until golden brown and nearly cooked through.
Pour in teriyaki sauce, stir to coat the chicken, and bring to a simmer.
Add pineapple chunks and cook for 2-3 minutes until slightly caramelized.
Pour in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy.
Scoop rice into bowls and top with teriyaki chicken-pineapple mixture.
Garnish with sesame seeds and sliced green onions.
Notes
Avoid canned pineapple for better texture.
Ensure teriyaki sauce is free from alcohol; use homemade or a trusted brand.
For extra freshness, add a squeeze of lime or a few cilantro leaves as garnish.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Sautéing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 25g
- Sodium: 8g
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg