Pineapple Teriyaki Chicken Bowls

$To make Pineapple Teriyaki Chicken Bowls, gather these ingredients: - 2 boneless, skinless chicken breasts, diced - 1 cup pineapple chunks (fresh or canned) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 2 cloves garlic, minced - 1 red bell pepper, thinly sliced - 1 cup snap peas - 2 green onions, sliced (for garnish) - 2 cups cooked jasmine rice or brown rice - Sesame seeds (for garnish) Using fresh, seasonal ingredients makes this dish shine. Look for ripe pineapples, as they add sweetness. When choosing chicken, select breasts that feel firm and moist. For bell peppers, pick ones that are vibrant and crisp. Fresh snap peas should be bright green and crunchy. These choices enhance flavor and nutrition. You can easily swap some ingredients. If you can't find fresh pineapple, canned works well. Use tamari instead of soy sauce for a gluten-free option. Honey can be replaced with maple syrup for a vegan twist. If you dislike garlic or ginger, leave them out. This recipe is flexible, so feel free to adjust it to your taste! {{ingredient_image_1}} To make the teriyaki sauce, grab a bowl. In the bowl, whisk together these ingredients: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 2 cloves garlic, minced Mix these until smooth. This sauce adds rich flavor and sweetness. You can taste it to check if you want more honey or soy sauce. Set this sauce aside for now. Next, heat a large skillet or wok over medium heat. Add a drizzle of oil to the pan. Once the oil is hot, add the diced chicken breasts. Cook the chicken for about 5 to 7 minutes. Stir it often. The chicken should turn golden brown and be fully cooked. Make sure it reaches an internal temperature of 165°F. This step is key for juicy and tasty chicken. When the chicken is ready, it’s time to add the veggies. Toss in the thinly sliced red bell pepper and snap peas. Stir-fry these for about 3 minutes. You want them to stay tender-crisp. After that, add in the pineapple chunks. Pour the teriyaki sauce over everything. Cook this mix for an extra 2 to 3 minutes. Stir until the sauce thickens and coats the chicken and vegetables well. The fruity taste of pineapple pairs perfectly with the savory sauce. To make a great teriyaki sauce, you need balance. Sweet, salty, and tangy flavors work together. Use low-sodium soy sauce to cut salt. Honey adds sweetness, while rice vinegar gives a nice tang. Adjust these to suit your taste. If you like it sweeter, add more honey. For a tangy kick, add more vinegar. Always taste as you mix. This will help you find the right balance. Tender chicken is key in this dish. Start with boneless, skinless chicken breasts. Dice them into even pieces for quick cooking. Heat a skillet over medium heat, and add a bit of oil. Cook the chicken for about 5-7 minutes. Look for a golden brown color. If you cook it too long, it may dry out. Use a meat thermometer; the inside should reach 165°F for safety. Serve the chicken and veggies over jasmine or brown rice. This gives a nice base. You can also add a side of steamed broccoli or a fresh salad. For extra crunch, sprinkle sesame seeds on top. Garnish with sliced green onions for color and flavor. These simple touches make your meal look great and taste even better. Pro Tips Use Fresh Pineapple: Fresh pineapple adds a bright, juicy flavor that canned pineapple can't replicate. If using canned, opt for those packed in juice, not syrup. Marinate for Extra Flavor: For more depth of flavor, marinate the diced chicken in the teriyaki sauce for at least 30 minutes before cooking. Customize Your Veggies: Feel free to swap in other vegetables like broccoli, carrots, or bell peppers based on your preference or what you have on hand. Serve with a Side: Pair these bowls with a side of steamed vegetables or a light salad for a complete meal that's packed with nutrients. {{image_2}} You can swap chicken for other proteins. Tofu works well for a plant-based twist. Use firm tofu and press it to remove extra water. Cut it into cubes, then cook until golden. Shrimp is another tasty option. Simply sauté shrimp until they turn pink. Both choices pair nicely with the sweet teriyaki sauce. For a vegan version, use tofu or tempeh. Both absorb flavors well. Replace honey with maple syrup to keep it plant-based. Use rice vinegar to add tang. This way, you keep the dish flavorful and satisfying. You can also add more veggies to bulk up the meal. Feel free to mix in your favorite veggies. Broccoli, carrots, and zucchini add great flavor and color. Snap peas work well for crunch. You can also add mushrooms for an earthy taste. Just remember to cut them into bite-sized pieces. Stir-fry them until tender, just like the other veggies. After enjoying your Pineapple Teriyaki Chicken Bowls, let the leftovers cool. Transfer the chicken and rice to an airtight container. You can store the dish in the fridge for up to three days. Make sure to separate the rice from the chicken if you can. This helps keep the rice from getting too soggy. To reheat, use the microwave or stovetop. If using a microwave, place the bowl in for one to two minutes. Stir halfway to heat evenly. If using the stovetop, add a splash of water to the pan. Heat over low until warm. This keeps the chicken juicy and the rice fluffy. If you want to freeze the dish, it’s best to freeze the chicken and sauce separately from the rice. Use freezer-safe bags or containers. The chicken can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above. Enjoy a quick meal anytime! You can serve Pineapple Teriyaki Chicken Bowls with several tasty sides. I love pairing them with steamed broccoli or sautéed bok choy. These greens add color and crunch. You can also serve a fresh cucumber salad for a cool contrast. If you want more carbs, try adding some crispy egg rolls or spring rolls. They make the meal more fun and filling. Rice is a must, but you can also use quinoa for a twist. To make this dish gluten-free, choose gluten-free soy sauce. Tamari is a great option. It gives a similar taste without gluten. Ensure that all other sauces and ingredients are gluten-free as well. Always check the labels on honey and rice vinegar. This way, you can enjoy the same great flavor without any gluten. Yes, you can prepare the teriyaki sauce ahead of time. Mix all the sauce ingredients together and store them in the fridge. It stays fresh for up to a week. This makes meal prep easier. Just remember to shake it well before using. Preparing the sauce in advance saves time on busy days. Plus, it lets the flavors blend and taste even better. In this post, I shared the key ingredients and steps for making Pineapple Teriyaki Chicken Bowls. We covered fresh options and substitutions for taste. I also provided tips for cooking chicken and balancing flavors. You learned about different variations and how to store leftovers for later. Overall, this dish is flavorful and versatile. Enjoy making it your way for a tasty meal!$

Pineapple Teriyaki Chicken Bowls

A delicious and easy-to-make dish featuring chicken, pineapple, and vegetables in a savory teriyaki sauce, served over rice.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

2 pieces boneless, skinless chicken breasts, diced
1 cup pineapple chunks (fresh or canned)
0.25 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1 piece red bell pepper, thinly sliced
1 cup snap peas
2 pieces green onions, sliced (for garnish)
2 cups cooked jasmine rice or brown rice
to taste sesame seeds (for garnish)

Instructions

Prepare the Teriyaki Sauce: In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Set aside.
Cook the Chicken: In a large skillet or wok, heat a drizzle of oil over medium heat. Add the diced chicken and cook for about 5-7 minutes, or until golden brown and cooked through.
Add Vegetables: Once the chicken is cooked, add the red bell pepper and snap peas to the skillet. Stir-fry for an additional 3 minutes until the vegetables are tender-crisp.
Incorporate Pineapple: Stir in the pineapple chunks and pour the teriyaki sauce over the chicken and vegetables. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat everything evenly.
Serve: In a bowl, place a scoop of cooked rice, then top with the teriyaki chicken and vegetable mixture. Garnish with sliced green onions and sesame seeds for an extra crunch.

Notes

Feel free to add more vegetables or adjust the sweetness of the sauce to your liking.

Keyword chicken, pineapple, quick meal, rice, teriyaki