If you're craving a taste of the tropics in your chicken dish, try this chicken teriyaki pineapple bowl. This delightful dish combines the sweet juiciness of pineapple with teriyaki chicken in a delicious bowl. It is a fun recipe and a perfect option for your weekly meal prep.
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In this post, you'll learn everything you need to know to create your own delicious chicken teriyaki pineapple bowl at home. Let's dive into this flavorful dish that brings Asian-inspired flavors to your table!
Main Ingredients
For the stir fry:
- Chicken breast: I used boneless, skinless chicken breasts that I cut into smaller pieces before cooking. You can also use boneless, skinless chicken thighs instead.
- Cooking oil
- Red bell pepper: These diced red bell peppers add a vibrant sweetness, slightly crunchy texture, and bright color to the dish.
- Fresh pineapple chunks: Fresh pineapple chunks are loaded with a juicy burst of flavor.
- Broccoli chunks
- Minced garlic
- Fresh ginger slices: It adds a warm, slightly spicy undertone to the stir-fried chicken.
- Salt and black pepper to taste
Teriyaki sauce ingredients:
I used the following ingredients to make a tasty teriyaki glaze.
- Light soy sauce: You can use low sodium soy sauce if you worry about sodium intake.
- Shaoxing wine
- Honey: Honey sweetens the sauce and balances the saltiness of the soy sauce. Most importantly, it adds a glossy finish! Maple syrup also works if you don't have honey in hand.
- Rice vinegar
- Sesame oil
- Cornstarch: Mix the cornstarch with water to make a slurry to thicken the sauce.
Ingredients for serving:
- Cooked white rice
- Chopped green onions: for garnish.
- Roasted sesame seeds: for garnish.
Step-by-step cooking instructions
Prepare: Cut the fresh pineapple in half lengthwise. Use a sharp knife to carefully cut around the inside edge of the pineapple, leaving about a half-inch border and being careful not to pierce through the skin. Scoop out the pineapple chunks from one half using a spoon. Set aside. Cut the chicken and vegetables into small pieces.
Prepare the sauce: In a small saucepan, combine light soy sauce, Shaoxing wine, honey, vinegar, and sesame oil. Stir well and bring to a simmer over medium heat. In a small bowl, mix cornstarch with water to create a slurry. Slowly pour the slurry into the simmering sauce while whisking continuously until the sauce thickens. Remove from heat and set aside.
Cook the chicken: Heat a large skillet or wok over medium-high heat. Add cooking oil and stir-fry the minced garlic and ginger slices until fragrant. Next add the chicken and cook the chicken until golden brown and cooked through, about 5-7 minutes per side, depending on thickness. Season the chicken pieces with salt and pepper. Remove the cooked chicken pieces from the heat and set aside.
Cook the vegetable and pineapple chunks: Stir fry the red bell pepper pieces, broccoli pieces, and pineapple chunks for a minute or two.
Pour the sauce: Add the cooked chicken mixture to the vegetable mixture. Pour the teriyaki sauce over everything in the wok. Stir to coat everything evenly with the sauce. Let it simmer for a few minutes until the sauce thickens and glazes the chicken pieces.
Arrange everything in a bowl. Add the cooked rice (brown rice, white rice, or cauliflower rice). Top with the teriyaki chicken and pineapple chunks.
Garnish: Sprinkle with chopped green onions and sesame seeds for added flavor. It is optional.
Enjoy: Serve your chicken teriyaki pineapple bowl immediately to enjoy the best texture and flavor. Enjoy!
Pro tips for the perfect chicken teriyaki pineapple bowls
Here are some pro tips for making a perfect chicken teriyaki pineapple bowl:
- Don't overcook the pineapple: Do not cook pineapple chunks too long to prevent them from becoming too soft. You want them to retain some firmness for a nice texture contrast.
- Vegetable additions: Customize your bowls with additional stir fry or grilled veggies.
- Make the teriyaki sauce separately: Prepare the teriyaki sauce separately before adding it to the stir-fry.
- Adjust the teriyaki sauce consistency: Adjust the amount of cornstarch slurry based on your desired sauce thickness. For a thicker sauce, add a bit more slurry; for a lighter coating, use less.
- For a spicy version: If you prefer a spicy version, add red pepper flakes or any hot sauce.
Final thoughts
These teriyaki chicken pineapple bowls blend the sweet, juicy flavor of pineapple with savory teriyaki chicken for a satisfying and visually stunning meal. Try it out for your next meal and discover a new favorite that will become a regular on your menu rotation! So, the next time you crave a flavorful and satisfying meal, try the chicken teriyaki pineapple bowl!
Delicious Chicken Teriyaki Pineapple Bowl Recipe
Ingredients
For the stir fry:
- 1.5 pounds chicken breast
- 2 tablespoons cooking oil
- 1 red bell pepper
- 1 cup fresh pineapple chunks
- ½ cup broccoli
- 2 cloves garlic minced
- 2 slices fresh ginger
- salt and black pepper to taste
For the teriyaki sauce:
- ¼ cup light soy sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mix with 2 tablespoons water
For serving:
- cooked white rice
- chopped green onions for garnish
- roasted sesame seeds for garnish
Instructions
- Prepare: Cut the fresh pineapple in half lengthwise. Use a sharp knife to carefully cut around the inside edge of the pineapple, leaving about a half-inch border and being careful not to pierce through the skin. Scoop out the pineapple chunks from one half using a spoon. Set aside. Cut the chicken and vegetables into small pieces.
- Prepare the sauce: In a small saucepan, combine light soy sauce, Shaoxing wine, honey, vinegar, and sesame oil. Stir well and bring to a simmer over medium heat. In a small bowl, mix cornstarch with water to create a slurry. Slowly pour the slurry into the simmering sauce while whisking continuously until the sauce thickens. Remove from heat and set aside.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add cooking oil and stir-fry the minced garlic and ginger slices until fragrant. Next add the chicken and cook the chicken until golden brown and cooked through, about 5-7 minutes per side, depending on thickness. Season the chicken pieces with salt and pepper. Remove the cooked chicken pieces from the heat and set aside.
- Cook the vegetable and pineapple chunks: Stir fry the red bell pepper pieces, broccoli pieces, and pineapple chunks for a minute or two.
- Pour the sauce: Add the cooked chicken mixture to the vegetable mixture. Pour the teriyaki sauce over everything in the wok. Stir to coat everything evenly with the sauce. Let it simmer for a couple of minutes until the sauce thickens and glazes the chicken pieces.
- Arrange everything in a bowl. Add the cooked rice (brown rice, white rice, or cauliflower rice). Top with the teriyaki chicken and pineapple chunks.
- Garnish: Sprinkle with chopped green onions and sesame seeds for added flavor. It is optional.
- Enjoy: Serve your chicken teriyaki pineapple bowl immediately to enjoy the best texture and flavor. Enjoy!
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