Teriyaki Pineapple Chicken Bowls Recipe
This Teriyaki Pineapple Chicken Bowls recipe features juicy, tender chicken thighs coated in a flavorful homemade teriyaki sauce with a delightful sweetness from pineapple and honey. Served over fluffy cooked rice and complemented by sautéed bell peppers, onions, and edamame, this dish is a perfect balance of savory and sweet with a tropical twist. Ready in 40 minutes, it’s a delicious and satisfying weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Teriyaki Sauce
- 2 teaspoons cornstarch
- ⅓ cup low sodium soy sauce
- 1 tablespoon mirin
- 4 to 5 tablespoons honey
- ¼ cup pineapple juice
- 1 tablespoon garlic powder
Chicken
- 8 to 10 boneless skinless chicken thighs, cut into 1 to 1½ inch bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup flour (or more as needed)
Vegetables and Others
- 2 tablespoons olive oil, divided
- 1 onion, cut into 1 to 1½ inch bite-sized pieces
- 1 red bell pepper, cut into 1 to 1½ inch bite-sized pieces
- 1 cup frozen edamame
- 1 cup pineapple, cut into 1 to 1½ inch bite-sized pieces
- 4 cups cooked rice
Instructions
- Prepare Teriyaki Sauce: In a mixing bowl, combine cornstarch, soy sauce, honey, pineapple juice, garlic powder, and mirin until smooth. Set the sauce mixture aside to thicken slightly while preparing the chicken.
- Season and Coat Chicken: Season the bite-sized chicken thigh pieces with salt, pepper, garlic powder, and onion powder. Then, coat each piece evenly with flour to create a light crust when cooked.
- Cook Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the coated chicken pieces in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for about 5 minutes on one side until the chicken releases easily from the pan, then flip and cook the other side for an additional 5 minutes until golden and cooked through.
- Sauté Vegetables: Remove the cooked chicken from the skillet and set aside. Add the remaining 1 tablespoon of olive oil to the skillet, then add the onion and red bell pepper pieces. Sauté for 3 to 4 minutes until they start to soften but still retain some crunch.
- Simmer Sauce and Add Edamame: Pour the prepared teriyaki sauce into the skillet with the sautéed vegetables. Let it simmer gently for 3 to 4 minutes to allow the sauce to thicken slightly. Then, add the frozen edamame and cook for another 3 to 4 minutes until heated through.
- Add Pineapple and Chicken: Stir in the pineapple chunks, letting the mixture simmer for 2 to 3 minutes or until the teriyaki sauce reaches your desired thickness. Return the cooked chicken to the skillet and toss everything well to combine and coat the chicken in the sauce evenly.
- Serve: Spoon the teriyaki pineapple chicken and vegetable mixture over cooked rice bowls. Serve hot and enjoy this flavorful, balanced meal.
Notes
- Use low sodium soy sauce to control salt content.
- Adjust honey quantity for desired sweetness.
- If chicken sticks to the pan, ensure the oil is hot before adding chicken and avoid overcrowding.
- You can substitute chicken thighs with breasts, but thighs remain juicier.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free flour.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
- Serve with steamed broccoli or snap peas for extra vegetables.
Keywords: Teriyaki Pineapple Chicken, Pineapple Chicken Bowls, Teriyaki Chicken Recipe, Sweet and Savory Chicken, Easy Weeknight Dinner, Asian Chicken Bowl
