chicken teriyaki pineapple bowls recipe

chicken teriyaki pineapple bowls recipe

Looking for a dinner that's both tasty and easy to make? The chicken teriyaki pineapple bowls recipe is perfect. It turns simple ingredients into a flavorful dish that's good for you.

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Ingredients Equipment Method

Ingredients

2 medium pineapples halved & hollowed
2 boneless skinless chicken breasts (diced)
1 cup cooked jasmine rice
½ cup teriyaki sauce
1 tbsp soy sauce
1 tbsp honey
2 cloves garlic minced
1 tsp ginger grated
1 tbsp sesame oil
½ cup bell peppers diced
½ cup snap peas
¼ cup green onions sliced
1 tbsp sesame seeds
½ cup pineapple chunks from hollowed pineapples

Equipment

Chef’s Knife – For cutting and hollowing the pineapples, as well as dicing chicken and veggies.
Cutting Board – To safely prep ingredients.
Spoon or Pineapple Corer – For scooping out the pineapple flesh.
Large Skillet or Wok – To cook the chicken and stir-fry the veggies.
Tongs or Spatula – For stirring and flipping the chicken.
Mixing Bowl – To mix the teriyaki sauce ingredients if making homemade.
Rice Cooker or Pot – For cooking the jasmine rice.
Measuring Spoons & Cups – For accurate ingredient measurements.

Method

Prepare the Pineapples: Cut pineapples in half lengthwise and hollow them, leaving a ½-inch thick shell. Save the chunks for later.
Cook the Chicken: Heat sesame oil in a pan over medium heat. Add chicken and cook until browned and fully cooked (about 6-7 minutes).
Make the Sauce: Stir in garlic, ginger, teriyaki sauce, soy sauce, honey, and pineapple chunks. Cook for 2-3 minutes until the sauce thickens.
Sauté the Veggies: Add bell peppers and snap peas to the pan. Stir-fry for another 3 minutes until tender.
Assemble the Bowls: Divide cooked rice between pineapple halves. Top with teriyaki chicken and veggies.
Garnish & Serve: Sprinkle with green onions and sesame seeds. Enjoy your tropical feast
and sesame seeds. Enjoy your tropical feast