Chicken Teriyaki Pineapple Bowl
This chicken teriyaki pineapple bowl is sweet, savory, and better than takeout! It's ready in under 30 minutes, perfect for weeknights.
Print
Pin
Servings: 2
Calories: 1008kcal
Ingredients
For the rice
- 1 1/2 cup sushi rice, cooked
- 1 tbsp rice vinegar
- 1/2 tsp salt
- 1 tsp sugar
- 1 1/2 tbsp water
For the teriyaki chicken
- 1 lb chicken fillet
- 1/3 cup soy sauce
- 1 tbsp rice vinegar
- 4 tbsp brown sugar
- 1 tsp sesame oil
- 3 tsp olive oil
- 4 tbsp water
- 1 1/2 tsp garlic, minced
- 1 1/2 tsp ginger
- 3 tsp cornstarch
For the dressing
- 1/4 cup mayonnaise
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1/2 tbsp sriracha
- 1 tbsp water
Toppings
- 1/2 cup pineapple chunks
- 1/2 cup cucumber, sliced
- 1/2 cup carrot, sliced
- 1/2 cup pickled red onion
- 1/2 cup edamame
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Gather all the ingredients for your chicken teriyaki pineapple bowl. Preheat the oven to 350°F and line a baking dish with foil.
- In a bowl, mix the rice vinegar, salt, sugar, and water. Add the cooked sushi rice and gently mix until combined, then set aside.
- Add all the teriyaki sauce ingredients to a pan over medium-low heat. Stir to combine, then bring to a simmer and cook until the sauce thickens.
- Rinse the chicken and pat it dry. Cut it into bite-sized cubes, then coat evenly with the teriyaki sauce.
- Arrange the teriyaki chicken cubes in a single layer on the prepared baking dish. Bake for 15 to 18 minutes, or until fully cooked.
- While the chicken cooks, mix all the dressing ingredients in a small bowl and set aside.
- Assemble the chicken teriyaki pineapple bowls by starting with a layer of rice. Top with the chicken, pineapple chunks, cucumber slices, carrot slices, onions, and edamame.
- Finish each bowl with the dressing, then sprinkle green onions and sesame seeds on top. Serve immediately and enjoy!
Notes
- I suggest marinating the chicken cubes in the teriyaki sauce for 15 minutes or, much better, overnight in the fridge for the best taste!
- Don’t have an oven? You can cook the marinated chicken in a skillet. Sear undisturbed for a few minutes, stir, and cook until golden brown before adding more teriyaki sauce and simmering until it thickens.
- Serve this chicken teriyaki pineapple bowl recipe in actual pineapple bowls! Just hollow out a pineapple and assemble the dish inside for an eye-catching main dish centerpiece.
Nutrition
Serving: 1g | Calories: 1008kcal | Carbohydrates: 48g | Protein: 46g | Fat: 70g | Saturated Fat: 15g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 236mg | Sodium: 2697mg | Potassium: 917mg | Fiber: 3g | Sugar: 36g | Vitamin A: 260IU | Vitamin C: 12mg | Calcium: 103mg | Iron: 4mg