Tropical Teriyaki Chicken Pineapple Bowls

$- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup teriyaki sauce (store-bought or homemade) - 1 medium pineapple, halved and cored - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 cup snap peas, trimmed - 1 tablespoon olive oil - 1 tablespoon sesame seeds - 2 green onions, sliced for garnish - Cooked jasmine rice - Quinoa To make Teriyaki Chicken Pineapple Bowls, gather these fresh and vibrant ingredients. The chicken gives a hearty base, while the teriyaki sauce adds that sweet and savory kick. Using fresh pineapple not only makes it fun but also gives a tropical twist. You can mix in colorful vegetables like bell peppers and snap peas for crunch and nutrition. For a little extra flair, you can drizzle olive oil for cooking. Sesame seeds and green onions make great toppings. If you want more, serve it over cooked jasmine rice or fluffy quinoa. These bowls look great and taste even better. Enjoy the bright flavors and healthy goodness in every bite! {{ingredient_image_1}} First, toss the chicken pieces in a bowl with teriyaki sauce. Make sure each piece is well-coated. I recommend marinating for at least 30 minutes. If you have more time, let it sit for a few hours. This really helps the flavors blend. To cook the vegetables, heat a large skillet over medium heat. Add one tablespoon of olive oil. Once hot, toss in the diced red and yellow bell peppers along with the snap peas. Sauté them for about 5 to 7 minutes. They should be tender but still crisp. Season with salt and pepper, then remove them from the skillet and set them aside. Now it’s time to cook the chicken. Add the marinated chicken to the same skillet. Be sure to discard any extra marinade. Cook for about 7 to 10 minutes. Stir occasionally to ensure even cooking. The chicken should turn golden and caramelized when done. While the chicken cooks, prepare the pineapple bowls. Take your halved pineapple and use a spoon to scoop out the inside. Leave a small border to form a bowl. Chop the scooped pineapple into small pieces for later use. Once the chicken is cooked, mix it with the sautéed vegetables and chopped pineapple pieces. Stir everything together until evenly combined. Finally, fill each hollowed pineapple half with this tasty mixture. This adds a fun touch to your meal! To get the best flavor, marinate your chicken in teriyaki sauce. Toss the chicken pieces well and let them sit for at least 30 minutes. For deeper flavor, marinate for a few hours. The longer the chicken sits, the better it tastes! You can cook the chicken on a grill or in a skillet. For grilling, preheat your grill to medium-high heat. This gives the chicken great grill marks. When using a skillet, heat the olive oil first. Then add the marinated chicken directly to the skillet. Cook until golden brown and cooked through. Serve the filled pineapple bowls on a colorful platter. For a pop of color, add fresh herbs like cilantro or mint. If you choose to serve rice or quinoa, place a scoop beside each pineapple bowl. This makes your dish look even more inviting. Pro Tips Marinate for Best Flavor: Allow the chicken to marinate for at least 2 hours, or even overnight, to fully absorb the teriyaki sauce and enhance the flavor. Choose Ripe Pineapples: Select a pineapple that is slightly soft to the touch and has a sweet aroma at the base, indicating ripeness for the best taste in your bowls. Grill for Extra Char: For an authentic tropical flavor, grill the chicken and vegetables instead of sautéing them, which adds a delightful char and smokiness. Customize Your Veggies: Feel free to add other colorful vegetables like zucchini or carrots to the mix for added nutrition and visual appeal in your pineapple bowls. {{image_2}} If you want to switch things up, try using different proteins. You can use shrimp, beef, or tofu. Each option brings a unique flavor. Shrimp cooks fast and adds a nice touch. Beef gives a hearty bite, while tofu absorbs all those yummy teriyaki flavors. Make sure to adjust cooking times based on your choice. Shrimp cooks quickly, while beef may need a bit more time. For a plant-based teriyaki bowl, swap out the chicken for tofu or tempeh. Both options soak up the teriyaki sauce well. You can also add extra veggies like mushrooms or zucchini. Start by pressing the tofu to remove excess water. This helps it crisp up when cooked. Then marinate it in teriyaki sauce just like the chicken. Cook until golden brown and mix with your veggies. Want to kick it up a notch? Consider adding extra spices or sauces. Ginger adds warmth, while garlic brings depth. You can also try adding chili flakes for a spicy twist. A splash of lime juice can brighten the dish. Experiment with different sauces like sweet chili or sriracha for a fun twist. Each addition can change the whole vibe of your bowl! To store leftover teriyaki chicken pineapple bowls, let them cool first. Place the bowls in airtight containers. This keeps the chicken and veggies fresh. They will last up to three days in the fridge. Make sure to keep the sauce separate if possible. This helps prevent sogginess. You can freeze teriyaki chicken and pineapple bowls for later. Just pack the chicken and veggies in airtight freezer bags. Remove as much air as you can before sealing. This helps prevent freezer burn. You can freeze them for up to three months. However, avoid freezing the pineapple bowls themselves. The texture changes when thawed. When ready to eat, thaw the bowls overnight in the fridge. For reheating, you can use the microwave or stovetop. If using a microwave, heat on medium power. Stir every minute until warm. If using a skillet, add a splash of water to keep moisture. Heat on low until warmed through. Enjoy your tasty meal again! To make teriyaki sauce, you'll need simple ingredients. Here’s a quick recipe: - 1 cup soy sauce - 1/2 cup brown sugar - 1/4 cup honey - 1 tablespoon minced garlic - 1 tablespoon minced ginger - 1 tablespoon cornstarch mixed with 2 tablespoons water Combine the soy sauce, brown sugar, honey, garlic, and ginger in a pot. Heat it on medium until it simmers. Then, stir in the cornstarch mix to thicken. Cook for a few more minutes until it’s smooth. This sauce adds a sweet and savory touch to your teriyaki chicken. Yes, you can use frozen chicken. First, thaw it safely in the fridge overnight. If you forgot to thaw, you can use the microwave. Just make sure to cook it right after thawing. When cooking, ensure the chicken is fully cooked to an internal temperature of 165°F. This keeps it safe and tasty. There are many great sides to enjoy with your bowls. Here are some ideas: - Cooked jasmine rice - Quinoa - Steamed broccoli - Fresh salad - Grilled asparagus These sides balance the flavors and add nutrition to your meal. Enjoy the mix of tastes and colors on your plate! In this post, you learned how to make delicious teriyaki chicken pineapple bowls. We discussed key ingredients like chicken, teriyaki sauce, and fresh vegetables. You also discovered step-by-step cooking instructions and tips for marinating and serving. Don’t forget the fun variations to cater to different diets! Enjoy experimenting with this easy recipe. It’s perfect for family meals or meal prep. Let your creativity shine in the kitchen, and savor every bite!$

Tropical Teriyaki Chicken Pineapple Bowls

A delicious and colorful dish featuring marinated chicken served in fresh pineapple bowls.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup teriyaki sauce (store-bought or homemade)
1 medium pineapple, halved and cored
1 piece red bell pepper, diced
1 piece yellow bell pepper, diced
1 cup snap peas, trimmed
1 tablespoon olive oil
1 tablespoon sesame seeds
2 pieces green onions, sliced for garnish
to taste salt and pepper
optional cooked jasmine rice or quinoa (for serving)

Instructions

In a medium bowl, toss the chicken pieces with the teriyaki sauce. Let it marinate for at least 30 minutes to a few hours for optimal flavor.
Preheat your grill or stovetop grill pan over medium-high heat.
In a large skillet, heat the olive oil over medium heat. Add the diced bell peppers and snap peas. Sauté for about 5-7 minutes until tender but crisp. Season with salt and pepper. Remove from the skillet and set aside.
In the same skillet, add the marinated chicken (discard excess marinade). Cook for about 7-10 minutes, stirring occasionally, until the chicken is thoroughly cooked and caramelized.
While the chicken is cooking, prepare the pineapple bowls. Use a spoon to scoop out the inside of the pineapple halves, leaving a small border to create a bowl. Chop the scooped pineapple into small pieces.
Once the chicken is cooked, mix in the chopped pineapple pieces with the sautéed bell peppers and snap peas. Stir to combine.
Fill each pineapple half with the teriyaki chicken mixture.
Sprinkle sesame seeds on top and garnish with sliced green onions.

Notes

Serve the filled pineapple bowls on a platter. You can add fresh cilantro or mint leaves on the side for extra color. If serving with rice or quinoa, place a scoop on the side of each pineapple bowl.

Keyword chicken, grilled, healthy, pineapple, teriyaki