Pineapple Teriyaki Chicken Bowls (Print)

Tender chicken with teriyaki glaze, pineapple, and crisp vegetables atop jasmine rice for a vibrant bowl.

# Components:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - Salt and pepper to taste

→ Teriyaki Sauce

04 - 1/3 cup soy sauce
05 - 1/3 cup pineapple juice
06 - 2 tablespoons brown sugar
07 - 1 tablespoon honey
08 - 1 tablespoon rice vinegar
09 - 2 garlic cloves, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 tablespoon cornstarch
12 - 2 tablespoons cold water

→ Rice and Toppings

13 - 1 1/4 cups jasmine or short-grain white rice
14 - 2 cups water
15 - 1 medium red bell pepper, thinly sliced
16 - 1 cup fresh pineapple, diced
17 - 1 cup snap peas or snow peas, trimmed
18 - 2 spring onions, thinly sliced
19 - 1 tablespoon sesame seeds
20 - Fresh cilantro leaves for garnish, optional

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - While rice cooks, heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, 6 to 8 minutes. Remove chicken and set aside.
03 - In the same skillet, add bell pepper and snap peas. Stir-fry for 2 to 3 minutes until just tender but crisp. Remove and set aside with the chicken.
04 - Combine soy sauce, pineapple juice, brown sugar, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves.
05 - Mix cornstarch with cold water to form a slurry. Stir this into the simmering sauce and cook, stirring, until thickened, approximately 1 minute.
06 - Return chicken and vegetables to the skillet. Pour in the teriyaki sauce and toss to coat. Stir in the pineapple cubes and heat through for 2 minutes.
07 - Divide rice among serving bowls. Top with teriyaki chicken, vegetables, and pineapple. Garnish with spring onions, sesame seeds, and cilantro if desired.

# Chef Secrets:

01 -
  • The pineapple juice creates a natural sweetness in the glaze, so you're not dumping in extra sugar and feeling guilty about it.
  • Everything comes together in under 45 minutes, which means weeknight dinners actually happen without stress.
  • Chicken thighs stay tender and forgiving, even if you're not a timing perfectionist like some people are.
02 -
  • If your sauce looks too thin after adding the cornstarch, don't panic and add more cornstarch directly to the hot sauce because you'll get lumps; instead, make a fresh slurry with a little cold water and stir it in slowly.
  • Fresh pineapple goes in at the very end because even 5 minutes of simmering in hot sauce breaks it down and turns it into mush, so add it just before serving for that perfect juicy bite.
  • Don't skip the resting period for rice; those 5 minutes let the steam redistribute so the grains separate instead of staying locked together in a clump.
03 -
  • If you're cooking for a crowd, make the sauce ahead and store it in the fridge; just reheat gently before adding the pineapple and finished chicken.
  • Sesame seeds toast better if you do it yourself in a dry skillet for 2 minutes right before serving instead of using pre-toasted versions that taste dusty and flat.
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