Tangy Teriyaki Chicken Pineapple Bowls: A Tropical Dinner (Print Version)

Craft vibrant Teriyaki Chicken Pineapple Bowls at home! Juicy chicken, sweet pineapple, and a savory teriyaki sauce for an easy, flavorful meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Fusion
Dietary: Dairy-Free

# Ingredients:

→ Chicken & Pineapple Base

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks

→ Teriyaki Sauce Essentials

03 - 1/2 cup low-sodium soy sauce
04 - 1/4 cup honey
05 - 2 tablespoons rice vinegar
06 - 1 tablespoon grated fresh ginger
07 - 4 cloves garlic, minced

→ Flavor Boosters & Garnish

08 - 1 tablespoon sesame oil
09 - 1 tablespoon cornstarch
10 - 2 tablespoons cold water (for slurry)
11 - Cooked jasmine rice, for serving
12 - 2 green onions, thinly sliced, for garnish
13 - 1 teaspoon sesame seeds, for garnish

# Instructions:

01 - First things first, let's get that chicken ready. Pat your chicken thighs super dry with paper towels – this helps them get a beautiful sear, trust me. Cut them into bite-sized pieces, about 1-inch chunks. Now for the star fruit! Carefully peel and core your fresh pineapple, then cut it into similar bite-sized pieces. I always try to make them roughly the same size as the chicken so they cook evenly and you get a perfect bite of both in your Teriyaki Chicken Pineapple Bowls. This is where I sometimes get a little messy, pineapple juice everywhere!
02 - In a medium bowl, whisk together your soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Give it a really good stir until the honey is fully dissolved. This is the magic potion that's going to coat our chicken and pineapple, giving it that incredible sweet and savory flavor. I always take a little sniff at this stage – that fresh ginger and garlic aroma is just heavenly! Don't be shy with the whisk; you want everything nicely combined before it hits the heat.
03 - Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, hon, or it won't sear, it'll steam! Cook for about 3-4 minutes per side, until beautifully browned. We're not cooking it all the way through here, just getting that gorgeous color and locking in the juices. Transfer the seared chicken to a plate and set aside. The kitchen starts smelling amazing right about now!
04 - Add the pineapple chunks to the same skillet (add a tiny bit more oil if needed). Cook for 3-5 minutes, stirring occasionally, until the pineapple starts to soften and get those lovely caramelized edges. This step is crucial for bringing out the natural sweetness and giving it a slightly smoky flavor. I love watching those edges turn golden brown, it just smells like pure tropical deliciousness! Don't let it get mushy, we still want a little bite.
05 - Return the seared chicken to the skillet with the pineapple. Give everything a good stir. Now, pour in your whisked teriyaki sauce. Bring it to a simmer, stirring constantly. In a small bowl, quickly whisk together your cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering sauce, stirring continuously. Watch as the sauce magically thickens and coats all the chicken and pineapple in a glossy, irresistible glaze. This is where the Teriyaki Chicken Pineapple Bowls truly come alive!
06 - Once the sauce has thickened to your liking and everything is beautifully coated, remove the skillet from the heat. Drizzle with a tiny bit of sesame oil for that extra aromatic punch. Serve your glorious Teriyaki Chicken Pineapple Bowls immediately over fluffy jasmine rice. Garnish generously with sliced green onions and a sprinkle of sesame seeds. The vibrant colors and incredible aromas are just *chef's kiss*! Take a moment to admire your handiwork before digging in; it's a feast for the eyes and the stomach.

# Notes:

01 - Always marinate the chicken, even for 30 minutes, it makes a huge difference.
02 - Leftovers are fantastic, but don't microwave the pineapple too long or it gets mushy.
03 - Tried chicken breast once, it was okay, but thighs stay juicier.
04 - A sprinkle of chili flakes adds a nice little kick if you're feeling feisty.

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - medium bowl
04 - small bowl

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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