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.

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.

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.

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!

Chicken Teriyaki Pineapple Bowl 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

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Instructions

Prepare Ingredients: Gather all required ingredients for the rice, teriyaki chicken, dressing, and toppings to ensure a smooth cooking process.
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.
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.
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.
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.
Prepare the Dressing: In a small bowl, mix mayonnaise, rice vinegar, lime juice, sesame oil, sriracha, and water until smooth. Set aside.
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.
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