Tuesday, April 16, 2024
HomeRECIPESChicken Teriyaki Pineapple Bowls

Chicken Teriyaki Pineapple Bowls

The pineapple in this recipe not only serves as a nice serving bowl. It also adds a fresh and vibrant sweetness to the teriyaki sauce. Use the juice that collects at the bottom of the pineapple when you take the pieces out.

Have you done this yet? Let us know how it goes in the comments below!


1 small pineapple
1/3 c. low-sodium soy sauce
3 tablespoons of packed brown sugar
1 tablespoon of pineapple juice
3 cloves of garlic, minced
2 teaspoons freshly chopped ginger
1 teaspoon of sesame oil
1 tablespoon of vegetable oil
3/4 pound skinless chicken breast, chopped
2 teaspoons of cornstarch
2 teaspoons of water
2 c. cooked rice, to be served
Sesame seeds, for decoration (optional)
Thinly sliced onions, for garnish (optional)


Make bowls: Cut the pineapple in half, leaving the stem intact. Cut the fruit around the perimeters, tilting the knife towards the middle, and then make some crosscuts. Scoop out the pieces with a spoon and reserve a spoonful of pineapple juice for the sauce. Chop the pineapple into smaller pieces to garnish (or eat) later.
Make the sauce: In a small bowl, whisk together the soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
Season the chicken all over with salt. In a large skillet over medium-high heat, heat the vegetable oil. Add the chicken in an even layer and cook until golden brown, about 3 minutes. Turn over and cook until browned on the second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a boil over low heat.
Make a mixture: Beat the cornstarch and water, then stir into the sauce. Simmer until the sauce thickens and the chicken is cooked through, about 8-10 minutes more.
Divide rice and chicken into bowls and garnish with chopped pineapple, sesame seeds and green onions, if used.