why make this recipe
Teriyaki Chicken Pineapple Bowls are a fantastic dish that combines flavors and textures in a fun way. This recipe is not only delicious but also visually appealing. The sweet and savory teriyaki chicken paired with fresh pineapple creates a unique taste. Plus, serving it in a pineapple bowl makes it perfect for gatherings or a fun family dinner.
how to make Teriyaki Chicken Pineapple Bowls
Ingredients:
- 1 Pineapple
- 4 Chicken Thighs
- 1 Cup Rice (cooked)
- 1/4 Cup Coconut Aminos or Tamari
- 2 Tablespoons Honey
- 1 Teaspoon Sesame Oil
- 1 Tablespoon Garlic (minced)
- 2 Teaspoons Ginger (minced)
- Avocado
- Sesame Seeds
- Green Onions
Directions:
- Start by slicing the pineapple in half lengthwise. Use a sharp knife to carefully carve around the edges, then slice the center of the pineapple into cubes and scoop out the inside using a spoon. Save the pineapple chunks for the sauce later.
- Prepare your rice according to package instructions.
- Season the chicken thighs with salt and pepper.
- Heat a pan over medium-high heat and sear the chicken in sesame oil until golden brown, about 3-4 minutes per side. Do not fully cook it yet.
- In the same pan, reduce the heat and add coconut aminos or tamari, honey, minced garlic, and ginger. Let it simmer for 2-3 minutes until slightly thickened.
- Slice the seared chicken into bite-sized pieces and return to the pan, pouring the teriyaki sauce over it. Let it simmer for another 5-7 minutes until fully cooked.
- Toss in the reserved pineapple chunks to warm them through.
- Spoon the cooked rice into the hollowed-out pineapple halves, top with the sticky teriyaki chicken, drizzle extra sauce, and finish with avocado slices, sesame seeds, and green onions.
how to serve Teriyaki Chicken Pineapple Bowls
Serve your Teriyaki Chicken Pineapple Bowls warm, right in the hollowed-out pineapple. This makes for a beautiful presentation. You can add extra avocado, sesame seeds, and green onions on top for added flavor and texture. Enjoy it with chopsticks or a fork!
how to store Teriyaki Chicken Pineapple Bowls
If you have leftovers, store the chicken and pineapple mixture in an airtight container in the fridge. The rice can also be stored separately. Consume them within 3 days. When ready to eat, simply reheat in the microwave.
tips to make Teriyaki Chicken Pineapple Bowls
- Make sure to not overcook the chicken while searing; it will finish cooking in the sauce.
- Use ripe pineapples for a sweeter flavor.
- Customize the toppings with your favorite ingredients like bell peppers or cashews.
variation
You can swap chicken thighs for chicken breast if you prefer a leaner option. Vegetarians can replace the chicken with tofu or tempeh for a plant-based meal.
FAQs
1. Can I use store-bought teriyaki sauce?
Yes, you can use store-bought teriyaki sauce to save time. Just skip the step of making the sauce from scratch.
2. Is this recipe gluten-free?
Yes! If you use coconut aminos instead of soy sauce, this recipe can be gluten-free.
3. Can I add vegetables to the dish?
Absolutely! Vegetables like bell peppers, snap peas, or broccoli can be added for more color and nutrition. Just sauté them along with the chicken.
Teriyaki Chicken Pineapple Bowls
Ingredients
Method
- Slice the pineapple in half lengthwise. Carefully carve around the edges and cut the center into cubes to scoop out the inside.
- Prepare the rice according to package instructions.
- Season the chicken thighs with salt and pepper.
- Heat a pan over medium-high heat and sear the chicken in sesame oil for about 3-4 minutes on each side, until golden brown.
- Reduce the heat and add coconut aminos or tamari, honey, minced garlic, and ginger to the same pan. Let simmer for 2-3 minutes until slightly thickened.
- Slice the seared chicken into bite-sized pieces and return to the pan. Pour the teriyaki sauce over it and simmer for another 5-7 minutes until fully cooked.
- Toss in the reserved pineapple chunks to warm them through.
- Spoon the cooked rice into the hollowed-out pineapple halves.
- Top with the teriyaki chicken, drizzle extra sauce, and finish with avocado slices, sesame seeds, and green onions.