This Chicken Teriyaki Pineapple Bowl is a perfect harmony of sweet, savory, and tangy flavors that dance together in every bite. The juicy teriyaki chicken pairs beautifully with fresh pineapple chunks and crisp vegetables, all served over seasoned sushi rice and drizzled with a creamy, slightly spicy dressing. Ready in under 30 minutes, this colorful bowl brings restaurant-quality Asian fusion right to your dinner table with minimal effort!

Why You’ll Love This Recipe

  • Balanced Flavors: The sweet pineapple against savory teriyaki chicken creates a perfect taste combination that’s utterly addictive.
  • Customizable: Add or swap vegetables based on what you have on hand – this recipe welcomes creativity!
  • Make-Ahead Friendly: Prep components in advance for even quicker assembly during busy weeknights.
  • Visually Stunning: These vibrant, colorful bowls will brighten your table and impress anyone you’re serving.

Ingredients You’ll Need

  • Sushi rice: Creates the perfect sticky base for the bowl. The short grains hold together beautifully and have just the right texture.
  • Rice vinegar: Adds that signature tangy flavor to the rice that makes it taste like what you’d get at your favorite Japanese restaurant.
  • Chicken fillets: The protein star of our dish. Choose boneless, skinless for easiest preparation.
  • Soy sauce: Forms the savory foundation of our teriyaki sauce. Use low-sodium if you’re watching salt intake.
  • Brown sugar: Provides that caramelized sweetness that makes teriyaki sauce irresistible.
  • Sesame oil: Just a touch adds incredible nutty depth to both the sauce and dressing.
  • Garlic and ginger: Essential aromatics that bring authentic Asian flavor – don’t skimp here!
  • Cornstarch: The secret to a thick, glossy teriyaki sauce that clings to the chicken.
  • Mayonnaise: Creates a creamy base for our dressing that balances the heat from sriracha.
  • Sriracha: Adds a pleasant kick to the dressing. Adjust according to your heat preference.
  • Pineapple chunks: The sweet star of the show, providing juicy bursts of tropical flavor.
  • Fresh vegetables: Cucumber, carrot, and edamame provide crunch, color, and nutrition.
  • Pickled red onion: Adds a tangy-sweet zip that cuts through the richness of the other components.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Bowl Alternatives

Want to make this dish extra special? Serve it in a hollowed-out pineapple half! It’s not just Instagram-worthy – the pineapple “bowl” infuses extra tropical flavor into every bite.

Protein Swaps

Not feeling chicken? Try this with:

  • Firm tofu cubes for a vegetarian option
  • Shrimp for seafood lovers (reduce cooking time to about 5-6 minutes)
  • Thinly sliced steak for a heartier meal

Grain Options

The sushi rice is traditional, but you can substitute:

  • Brown rice for extra fiber
  • Quinoa for a protein boost
  • Cauliflower rice for a lower-carb version

Heat Level

Like it spicier? Add sliced jalapeños as a topping or double the sriracha in the dressing.

How to Make Chicken Teriyaki Pineapple Bowl

Step 1: Prepare the Rice

Cook the sushi rice according to package directions. While still warm, mix in the combined rice vinegar, salt, sugar, and water. Gently fold until the rice absorbs the seasoning. Let it cool slightly while you prepare the other components.

Step 2: Make the Teriyaki Sauce

Combine soy sauce, rice vinegar, brown sugar, sesame oil, water, minced garlic, ginger, and cornstarch in a saucepan. Stir continuously over medium heat until the mixture begins to simmer and thicken to a glossy sauce.

Step 3: Prepare and Cook the Chicken

Cut chicken fillets into bite-sized cubes. Coat them thoroughly with about two-thirds of the teriyaki sauce, reserving the rest. Arrange the chicken on a foil-lined baking dish and bake at 350°F for 15-18 minutes until cooked through.

Step 4: Make the Creamy Dressing

Whisk together mayonnaise, rice vinegar, lime juice, sesame oil, sriracha, and water until smooth. Adjust consistency with more water if needed. This dressing should be pourable but not too thin.

Step 5: Assemble Your Bowls

Start with a base of seasoned sushi rice. Arrange the teriyaki chicken, pineapple chunks, cucumber slices, carrot slices, pickled red onion, and edamame in sections around the bowl. Drizzle with the creamy dressing and the reserved teriyaki sauce. Garnish with sliced green onions and a sprinkle of sesame seeds.

Pro Tips for Making the Recipe

  • Marinate for Flavor: Let the chicken sit in the teriyaki sauce for at least 15 minutes before cooking – overnight in the refrigerator is even better for maximum flavor penetration.
  • Rice Texture: Rinse your sushi rice thoroughly before cooking to remove excess starch. This helps achieve that perfect sticky-but-not-gummy texture.
  • Sauce Consistency: The teriyaki sauce should coat the back of a spoon. If it’s too thin, simmer a bit longer; if too thick, add a splash of water.
  • Vegetable Prep: Cut all vegetables into similar sizes for the most balanced bites and attractive presentation.
  • Stovetop Option: No oven? No problem! Sauté the marinated chicken cubes in a hot skillet until golden and cooked through, then add the remaining sauce to glaze them at the end.

How to Serve

Perfect Pairings

Serve these vibrant bowls with:

  • Miso soup for a traditional Japanese-inspired meal
  • A simple side salad with ginger dressing
  • Crispy vegetable spring rolls or gyoza

Presentation Ideas

For a wow factor:

  • Serve in hollowed pineapple halves for a tropical presentation
  • Arrange components in neat sections for an Instagram-worthy look
  • Offer extra dressing and teriyaki sauce on the side for guests to add to taste

Make Ahead and Storage

Storing Leftovers

Store components separately in airtight containers in the refrigerator:

  • Cooked rice: 3-4 days
  • Teriyaki chicken: 3-4 days
  • Cut vegetables: 2-3 days
  • Dressing: Up to 1 week

Meal Prep

This recipe is perfect for meal prep! Prepare all components on Sunday and assemble fresh bowls through Wednesday or Thursday. Store the dressing separately and add just before eating.

Freezing

The teriyaki chicken freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in the microwave or in a skillet with a splash of water.

Reheating

For best results when reheating:

  • Rice: Sprinkle with a few drops of water before microwaving
  • Chicken: Reheat gently with a splash of water to prevent drying out
  • Enjoy vegetables fresh rather than reheated when possible

FAQs

  1. Can I use canned pineapple instead of fresh?

    Absolutely! While fresh pineapple provides the best flavor and texture, canned pineapple chunks (drained well) make a convenient substitute. Choose pineapple packed in juice rather than syrup for a more natural taste. You can even use some of the pineapple juice to replace some of the water in the teriyaki sauce for extra tropical flavor.

  2. How can I make this dish gluten-free?

    This recipe is easy to adapt for gluten-free diets. Simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Double-check that your rice vinegar is gluten-free (most are naturally), and you’ll have a delicious gluten-free meal that doesn’t sacrifice any flavor.

  3. Can I prepare the components in advance?

    Definitely! This recipe is perfect for meal prep. You can cook the rice, prepare the teriyaki chicken, make the dressing, and chop all vegetables up to three days before assembly. Store everything separately in airtight containers in the refrigerator, then quickly assemble your bowls when ready to eat.

  4. What’s the best way to hollow out a pineapple for serving bowls?

    Cut the pineapple in half lengthwise, keeping the leafy top attached to one half for presentation. Use a paring knife to cut around the perimeter, about ½-inch from the edge. Make crosshatch cuts through the flesh, then scoop out the chunks with a spoon. Be careful not to puncture the bottom of the pineapple shell. Save the extracted pineapple chunks for your bowls!

Final Thoughts

This Chicken Teriyaki Pineapple Bowl brings together the best of sweet, savory, and tangy in one stunning meal. It’s the perfect recipe for those nights when you want something special without spending hours in the kitchen. The combination of sticky teriyaki chicken, juicy pineapple, and crunchy fresh vegetables creates a symphony of flavors and textures that will have everyone asking for seconds. Whether served on a busy weeknight or for weekend entertaining, this colorful bowl is sure to become a regular in your recipe rotation!

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Chicken Teriyaki Pineapple Bowl Recipe

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  • Author: Jaden Christner
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 43 minutes
  • Yield: 2 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: Asian Fusion
  • Diet: Halal
Print Recipe

Description

Enjoy a delicious and visually stunning Chicken Teriyaki Pineapple Bowl featuring tender teriyaki-glazed chicken, fluffy sushi rice, fresh veggies, and sweet pineapple chunks, all finished with a zesty homemade dressing. Perfect for a flavorful and balanced main-course meal.

Ingredients

Units Scale

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

  1. Prepare Ingredients: Gather all required ingredients for the rice, teriyaki chicken, dressing, and toppings to ensure a smooth cooking process.
  2. Cook the Rice: In a bowl, mix rice vinegar, salt, sugar, and water until the sugar dissolves. Add this mixture to the cooked sushi rice and stir well. Set aside.
  3. Make Teriyaki Sauce: Combine soy sauce, rice vinegar, brown sugar, sesame oil, olive oil, water, minced garlic, and ginger in a saucepan. Stir and bring to a simmer over medium heat. Mix cornstarch with a little water to make a slurry, then add to the sauce to thicken. Stir until the sauce coats the back of a spoon.
  4. Prepare and Marinate Chicken: Rinse and pat dry the chicken fillet, then cut into cubes. Coat the chicken evenly with the thickened teriyaki sauce. For best results, marinate for at least 15 minutes or overnight in the fridge.
  5. Bake the Chicken: Preheat oven to 350°F (175°C). Line a baking dish with foil and place the marinated chicken cubes evenly on it. Bake for 15-18 minutes or until the chicken is fully cooked and caramelized.
  6. Prepare the Dressing: In a small bowl, mix mayonnaise, rice vinegar, lime juice, sesame oil, sriracha, and water until smooth. Set aside.
  7. Assemble the Bowls: Start by adding a layer of seasoned rice into each bowl. Top with teriyaki chicken, pineapple chunks, cucumber slices, carrot slices, pickled red onion, and edamame.
  8. Garnish and Serve: Drizzle the dressing over the assembled bowls. Garnish with sliced green onions and sesame seeds. For a dramatic presentation, serve in a hollowed-out pineapple bowl.

Notes

  • For the best flavor, marinate chicken overnight in the fridge.
  • No oven? Sear the marinated chicken in a skillet until browned and cooked through, then add more teriyaki sauce and simmer until thickened.
  • Serve the dish in a hollowed pineapple for a fun and impressive presentation.
  • Feel free to customize toppings with your favorite veggies.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 680
  • Sugar: 22g
  • Sodium: 1240mg
  • Fat: 22g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 80g
  • Fiber: 4g
  • Protein: 36g
  • Cholesterol: 74mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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