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This image shows a half-cut pineapple filled with fluffy rice, topped with juicy teriyaki chicken pieces, and garnished with white sesame seeds, creating a vibrant and flavorful dish.

Chicken Teriyaki Pineapple Bowl Recipe

This Chicken Teriyaki Pineapple Bowl is a sweet, savory, and vibrant dish featuring juicy teriyaki chicken, caramelized pineapple, and fluffy rice, all served in a fresh pineapple bowl. The mix of flavors and textures makes for a restaurant-quality meal that's easy to prepare at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Hawaiian, Japanese
Servings 4 people
Calories 379 kcal

Equipment

  • Sharp knife
  • Skillet or frying pan
  • Mixing bowl
  • Wooden spoon or spatula
  • Cutting board
  • Saucepan (for boiling rice)

Ingredients
  

  • 1 tbsp grated ginger
  • sesame seeds and cilantro - for serving
  • 1 tsp cornstarch whisked with ¼ cup water
  • ½ fresh pineapple - cut into chunks
  • 1 tbsp unsalted butter
  • 2 tsp sriracha
  • 1 cup sushi rice - or white rice or jasmine
  • ¼ cup teriyaki sauce - more to taste
  • 1 lbs chicken breast fillets cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 6 garlic cloves grated

Instructions
 

  • Cut the chicken into bite-sized pieces and mix it in a bowl with ginger, garlic, and 3 tablespoons of teriyaki sauce.
    preparing-chicken-pieces-for-marinade-in-a-bowl
  • Let it marinate for at least 15 minutes or up to a full day in the refrigerator.
    marinating-chicken-pieces-with-teriyaki-sauce-in-a-bowl
  • Cook the rice following the package instructions.
    This image shows marinated chicken pieces being cooked in a skillet, developing a golden brown crust and infused with teriyaki flavors.
  • Prepare the pineapple by peeling and cutting it into chunks.
  • Heat oil and butter in a skillet over high heat, then add the chicken in a single layer, allowing it to sear undisturbed for 2 minutes.
    This image shows oil and butter melting in a skillet, ready for cooking the marinated chicken to create a rich and savory dish.
  • Stir and cook until golden brown.
  • Toss in the pineapple and cook until caramelized.
    This image shows a pineapple being carefully cut in half, with the interior being prepared to hold rice and chicken for the teriyaki pineapple bowl.
  • Pour in the remaining teriyaki sauce, cornstarch dissolved in water, and sriracha, stirring to combine.
    This image shows teriyaki sauce and sriracha being poured into the skillet with chicken and pineapple, creating a rich, tangy, and spicy sauce for the dish.
  • Let it simmer for 1-2 minutes until thickened.
  • Adjust the teriyaki sauce to taste if needed.
    This image shows the sauce being stirred and adjusted in the skillet to achieve the perfect consistency before serving the chicken teriyaki pineapple bowls.

Notes

  • You can also opt to grill the pineapple chunks before adding them to the skillet.
  • Swap white rice with cauliflower rice or quinoa for a low-carb option.
  • Garnish with sesame seeds and green onions for a restaurant-style presentation.