Pineapple Teriyaki Chicken Bowl (Print)

Tender chicken glazed with teriyaki sauce served with pineapple, crisp vegetables, and fragrant rice.

# What You'll Need:

→ 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 constantly, until thickened, about 1 minute.
06 - Return chicken and vegetables to the skillet. Pour in the teriyaki sauce and toss to coat. Stir in pineapple cubes and heat through for 2 minutes.
07 - Divide rice among bowls. Top with teriyaki chicken, vegetables, and pineapple. Garnish with spring onions, sesame seeds, and cilantro if desired.

# Expert Advice:

01 -
  • The teriyaki sauce is thick, glossy, and hits that sweet-savory balance that makes people ask for seconds before they've finished their first bite.
  • Everything comes together in under 45 minutes, which means you can serve this on a weeknight without stress or fancy equipment.
  • Fresh pineapple and vegetables keep it light and bright, so you feel energized instead of sluggish after eating.
02 -
  • The cornstarch slurry must be mixed with cold water and stirred into the hot sauce slowly, or you'll end up with lumps that taste gritty no matter how hard you stir.
  • Don't skip rinsing the rice; it's the difference between separate, fluffy grains and a starchy, sticky mess that feels more like porridge.
  • Add the fresh pineapple in the last minute of cooking so it keeps its juicy crunch instead of becoming mushy; timing matters here more than you'd think.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on the bowl; it releases their nutty aroma and makes the dish taste more intentional.
  • If your sauce breaks or separates after it cools, just reheat it gently and it'll come back together; this sometimes happens with honey-based sauces but it's totally fixable.
  • Prep all your ingredients before you start cooking because once the chicken hits the pan, everything moves quickly and you won't want to be chopping vegetables mid-stir.
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