Pineapple Teriyaki Chicken Bowls
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A sweet and sticky teriyaki sauce coats juicy chicken and vegetables in these pineapple teriyaki chicken bowls. Ready in 30 minutes, this easy stir fry is so flavorful and sure to please everyone at the table!
I love a good stir fry. I almost always have new recipes for stir fry in my weekly meal plan, because it’s something I know my whole family will enjoy and I can whip up a tasty meal in little time without a lot of effort.
The best part is that I can easily include a lot of vegetables in the meal and even make plant-based meals like this Sweet Chili Tofu or Udon Stir Fry without anyone missing the meat. But, for times when I want to make a chicken dish for dinner without a lot of fuss, these Pineapple Teriyaki Chicken Bowls are perfect.
The sweet pineapple with the savory homemade teriyaki sauce over chicken and veggies make for the perfect rice bowls that’s a hit every single time. It takes 30 minutes to make and you have a well balanced dinner on the table that your whole family will enjoy.
Why Should I Make Homemade Teriyaki Sauce?
The teriyaki sauce lends major flavor to these pineapple teriyaki chicken bowls. While you might be tempted to use the store-brought version, even with making the teriyaki glaze at home, this tasty meal is only going to take 30 minutes of your time.
If you want to cut your prep time down even further, follow this post for instructions to make the pineapple teriyaki sauce up to two weeks in advance, and then just toss it with your stir fried chicken, pineapple, and vegetables.
Moreover, in my experience, store-brought versions often fall short on flavor and can be laden with preservatives and excessive sugars. By making it at home, you have more control over the ingredients and can even adjust the amounts according to your own preference.
Like it to be a bit more sweet? Add more brown sugar. Want a bit more of a spicy kick? Add more red pepper flakes, or a dash of sriracha or other hot sauce. You get the gist.
With the main flavor coming from the homemade teriyaki sauce in these pineapple teriyaki chicken bowls, I strongly recommend putting in the effort to make this super easy teriyaki glaze at home!
Ingredient Notes
Stir Fry Ingredients
Oil
I like using a neutral oil like peanut, canola, or vegetable oil for stir-frying. Extra virgin olive oil works too, but I prefer an oil with a higher smoke point for stir-frying, which is done on medium-high to high heat. This helps to make sure your chicken and veggies get beautifully seared without burning.
Chicken Breasts
I like using boneless skinless chicken breasts for stir fries, since the chicken cooks quickly and stays juicy, but you can absolutely use boneless skinless chicken thighs instead.
Just be sure to cut them into smaller pieces so they cook quickly and evenly, absorbing all the delicious teriyaki glaze.
Red Bell Peppers
I like using red bell peppers for the vibrant color and slight sweetness. You can use any bell peppers you have in the fridge in these pineapple teriyaki chicken bowls! Also cut these up in smaller pieces – same as the chicken breasts.
Broccoli florets
Another vegetable I love adding to my stir fry recipes! Broccoli cooks up fast and absorbs the sauce well.
You can add any other veggies of your choice to this stir fry – green beans, mushrooms, onions – whatever floats your boat!
Pineapple Chunks
I use either fresh pineapple or canned in this recipe, however thawed frozen pineapple will work too – whatever is available and easier for you to use.
If you’re using canned pineapple, make sure you save the pineapple juice for the teriyaki glaze!
Green Onions
I love to use large pieces of green onion in my stir fries. Stir fried green onions add a mild, oniony crunch that brightens up these pineapple teriyaki chicken bowls. They’re also perfect for garnishing, adding a pop of color and flavor.
Cornstarch
Mix the cornstarch with water to make a cornstarch slurry to thicken the sauce. It also helps the sauce cling to all the veggies and chicken and coat the rice in these rice bowls.
Too much cornstarch will give you a gloppy sauce, but I find the amount in this recipe to yield the perfect not-too-thin and not-too-thick consistency for the sauce. Fee free to add the slurry in gradually to your liking, keeping in mind that the sauce will continue to thicken the longer it cooks.
Rice
You can use white rice or brown rice for your rice bowls, it is completely up to you. I usually opt for either brown rice, or long grain jasmine rice. I also love this this baked coconut rice for the base of these pineapple teriyaki chicken bowls.
Sesame Seeds
A little sprinkle of sesame seeds on top brings out the sesame flavor in the teriyaki sauce.
Pineapple Teriyaki Sauce Ingredients
Low Sodium soy sauce
I like to use low sodium soy sauce (one of the reasons I recommend making your own homemade teriyaki sauce) as it keeps the dish flavorful without making it too salty, especially important if you’re watching your sodium intake.
Pineapple Juice
The pineapple juice adds a vibrant sweetness and acidity to the teriyaki glaze. If you’re using canned pineapple, you can use the juice from the can. When I use fresh pineapple, I reserve some to squeeze for its juice. A lemon squeezer works great, or you can give the pineapple a spin in the food processor and strain out the juice.
Brown Sugar
The brown sugar provides a rich sweetness that balances the savory and tangy flavors of the teriyaki sauce.
Rice Vinegar
Adds a slight tanginess that brightens the overall flavor of the sauce.
Sesame Oil
You need a little bit of sesame oil to add a nutty, aromatic depth to the sauce.
Fresh Ginger & Garlic
Fresh ginger and garlic will add a depth of flavor to the teriyaki glaze.
Red Pepper Flakes
I like to add a little bit of red pepper flakes to add a bit of heat and balance the sweetness from the pineapple juice and brown sugar. I will sometimes add a dash or sriracha as well!
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- To make the sauce for the pineapple teriyaki chicken bowls, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes in a small mixing bowl.
- In a large skillet, heat up 1 tablespoon of oil over medium-high heat. Season the chicken breasts with a little bit of salt and cook until it is tender and golden. Take it out on a plate.
- Add the rest of the oil to the skillet and cook your vegetables – the red pepper, broccoli, pineapple chunks, and green onions until crisp-tender. Transfer to the plate with the chicken.
- Bring your heat down to medium low, and add the homemade teriyaki sauce to the same large skillet. Let it cook till it bubbles.
- Make the cornstarch slurry by mixing the cornstarch with water and add this to the sauce. Whisk constantly and cook till it thickens up, reaching a syrup consistency.
- Now add in the chicken, pineapple chunks, and vegetables to the pan and stir to combine.
- Sprinkle sesame seeds and green onions on top and serve over rice. Your pineapple teriyaki chicken bowls are ready to enjoy.
These require minimal clean-up and make for a perfectly balanced meal. Stir fries are the perfect 30 minute weeknight meal!
Serving Suggestions
I love serving this stir fry over a bowl of jasmine rice or brown rice, or even coconut rice. Quinoa tastes great too, and if you want to have a low-carb version of these pineapple teriyaki chicken bowls, it would also be nice over some cauliflower rice!
If you’re using fresh pineapple to make these, you can turn these into a fun dinner by serving it in a pineapple boat!
Storage Instructions
You can store these pineapple teriyaki chicken bowls in an airtight container in your fridge for up to 3 days. It’s perfect for meal prep and you can always make extra to enjoy it for lunch or dinner the next day!
More Easy Delicious Rice Bowls
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Pineapple Teriyaki Chicken Bowls
Ingredients
- 2 tablespoons peanut canola or vegetable oil, divided
- 2 large chicken breasts about 1 ¼ lbs cut into bite size pieces
- ½ teaspoon salt
- 1 red bell pepper chopped into 1 inch pieces
- 1 ½ cups broccoli florets
- 1 cup pineapple chunks fresh or canned
- 3 green onions cut into 1 inch pieces
- 2 tablespoons water
- 1 tablespoon cornstarch
- 4 cups cooked rice
- Sesame seeds and more green onions for garnish
Teriyaki Sauce
- ½ cup low sodium soy sauce
- ½ cup pineapple juice from the can if using canned pineapple
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoon fresh ginger minced
- 2 garlic cloves minced
- ¼ teaspoon red pepper flakes
Instructions
- In a large measuring cup or small bowl, combine the sauce ingredients (soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes). Set aside.
- In a large skillet, heat 1 tablespoon of oil over medium high heat. Season the chicken lightly with salt and cook until golden and cooked through, about 5 minutes. Transfer to a plate.
- Add another tablespoon of oil to the pan. Add red pepper, broccoli, pineapple chunks, and green onions, and cook until vegetables are crisp-tender, 3-4 minutes. Remove to the plate with the chicken.
- Return the pan to medium-low heat and pour in the sauce mixture prepared in step 1. Bring to a bubble.
- Whisk together the cornstarch and 2 tablespoons of water and add the mixture to the pan, whisking constantly, until it has thickened to a syrupy consistency.
- Add the chicken, pineapple and vegetables back to the pan and stir to combine with the sauce and warm.
- Sprinkle with sesame seeds and green onions if desired and serve over rice.
