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Teriyaki Pineapple Chicken Rice Bowls

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These Teriyaki Pineapple Chicken Rice Bowls are a quick, family-friendly dinner featuring juicy chicken, caramelized pineapple, vibrant veggies, and a glossy homemade teriyaki sauce served over fluffy white rice. Perfect for busy weeknights or meal prep, this dish brings sweet, savory, and tangy island flavors to your table in under 40 minutes.

Ingredients

Scale
  • 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp soy sauce (low-sodium recommended)
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil (or canola or avocado oil)
  • 1/3 cup soy sauce (low-sodium if preferred)
  • 1/2 cup pineapple juice (canned or fresh, not from concentrate)
  • 1/4 cup honey or brown sugar
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 2 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
  • 2 garlic cloves, minced
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 large red bell pepper, chopped
  • 1 cup snap peas or snow peas (optional)
  • 2 green onions, sliced
  • Sesame seeds (optional, for topping)
  • 3 cups cooked white rice (jasmine or long grain, or substitute brown rice or cauliflower rice)
  • Lime wedges (optional, for serving)

Instructions

  1. Cut chicken into bite-sized pieces. In a medium bowl, toss with 2 tbsp soy sauce and 1 tbsp cornstarch. Let marinate for at least 10 minutes.
  2. Cook rice according to package instructions. Fluff with a fork and set aside.
  3. In a small saucepan, whisk together 1/3 cup soy sauce, 1/2 cup pineapple juice, 1/4 cup honey or brown sugar, 2 tbsp rice vinegar, 2 tsp grated ginger, and 2 minced garlic cloves. Bring to a simmer over medium heat.
  4. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water. Add to the simmering sauce, stirring constantly. Cook for 2–3 minutes until thick and glossy. Remove from heat.
  5. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer (in batches if needed). Cook 4–5 minutes per side, until golden brown and cooked through. Remove chicken and set aside.
  6. In the same skillet, add chopped red bell pepper and snap peas. Stir-fry for 2–3 minutes until crisp-tender. Add pineapple chunks and cook for another 2 minutes until caramelized.
  7. Return chicken to skillet with veggies and pineapple. Pour teriyaki pineapple sauce over everything. Toss gently to combine and cook for 1–2 minutes to heat through.
  8. Scoop rice into bowls. Top with chicken, veggie, and pineapple mixture. Garnish with green onions, sesame seeds, and a squeeze of lime if desired.

Notes

For extra flavor, marinate the chicken for up to 30 minutes. Caramelize the pineapple for deeper sweetness. Double the sauce if you like extra for drizzling. Easily adapt with more veggies or swap chicken for tofu for a vegetarian version. Store rice and chicken mixture separately for best leftovers.

Nutrition

Keywords: teriyaki chicken, pineapple chicken, rice bowl, easy dinner, family meal, Asian chicken, stir fry, meal prep, healthy chicken recipe, weeknight dinner

Find it online: https://bitematrix.com/teriyaki-pineapple-chicken-rice-bowls-easy-family-dinner-recipe/