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Sweet and savory, this teriyaki pineapple chicken bowl recipe is perfect for dinner or as a meal prep. Chicken, onions, red bell peppers, edamame, and pineapple chunks coated in a sticky teriyaki sauce, all over a bed of fluffy rice, this is the perfect meal for when you want an easy veggie-filled dish.
If you need an easy dinner idea, a stir fry is almost always the answer. This teriyaki pineapple chicken bowl recipe is one of my go-to as it uses a lot of kitchen staples and can be whipped up quickly on a weeknight.
Why You’ll Love This Recipe
- Everything but the rice is made in the same pan, so cleaning up is a breeze. I usually use my rice cooker, so it’s super easy to prepare. You can also serve this with noodles! I love enjoying this pineapple teriyaki chicken over udon noodles as it takes around 2 minutes to cook.
- It reheats and stores well, making for the perfect meal prep for lunch throughout the week.
- I use an easy homemade teriyaki sauce, but you can easily swap it for a store-bought bottle to make this dish come together even quicker!
Ingredients You’ll Need
homemade teriyaki sauce — you’ll need cornstarch, soy sauce, honey, garlic powder, pineapple juice, and mirin. If you don’t have pineapple juice, you can swap it for orange juice. You can also substitute honey for maple syrup and soy sauce for coconut aminos.
chicken — I season the cut chicken thighs with salt, pepper, garlic powder, and onion powder. I also coat the chicken thighs with flour, but you can swap it for potato starch! If you don’t want to use boneless, skinless chicken thighs, you can use chicken breasts instead!
oil — I use olive oil, but you can use any neutral oil you’d like to cook the chicken in and stir-fry the veggies.
onions — I use a yellow onion, but you can use any onion of your choice, even shallots!
red bell pepper — I love using red bell peppers in a stir-fry because they add a wonderful pop of color. I also prefer using red bell peppers as they are sweeter. Sometimes I’ll swap for yellow or orange bell peppers, but I rarely use green. However, my friend loves the sharper flavor, so it’s always an option if you’re a fan!
edamame — for an extra punch of protein, I like to add some edamame beans. Make sure you are buying the ones that are already shelled so you don’t have to remove the beans yourself. It’s always handy to have some frozen shelled edamame in the freezer! Accidentally bought the shelled version? Try my sesame edamame recipe for an easy appetizer or snack.
pineapple — I love the burst of sweetness when biting into a chunk of pineapple in this chicken bowl. I love the change in texture and juicy, sweet flavor.
rice — I serve this with jasmine rice, but you can go with any rice you like or even noodles!
How to Make Teriyaki Pineapple Chicken
- Add the cornstarch, soy sauce, honey, pineapple juice, garlic powder, and mirin to a mixing bowl and combine. Set aside. I usually like to add the cornstarch first, along with a bit of liquid (like the soy sauce or pineapple juice), to make it easier to dissolve the cornstarch.
- Coat the cut chicken thighs with salt, pepper, garlic powder, and onion powder. Then coat the chicken in flour.
- On medium heat, heat up your skillet (preferably cast iron, this is the one I use) and add a tablespoon of olive oil. Once hot, add the chicken in a single layer (do this in batches if needed). Leave it untouched and cook for 5 minutes or until the chicken releases from the pan (the bottom of the chicken should be golden and crispy), and then flip the chicken to cook the other side for another 5 minutes.
- Remove the chicken from the skillet and set aside on a clean plate. Add the second tablespoon of olive oil and add the onions and bell peppers. Saute for 3 to 4 minutes.
- Add the sauce to the skillet and simmer for 3 to 4 minutes.
- Add the frozen edamame to the skillet and cook for another 3 to 4 minutes.
- Add the pineapple and allow the mixture to simmer for another 2 to 3 minutes or until the mixture has thickened to your liking.
- Add the cooked chicken to the sauce and toss well to combine.
- Serve with rice, noodles, or a side of your choice!
Recipe Tips and Notes
- Avoid moving the chicken when you first place it in. Allow the chicken to sear. The chicken will come off the skillet once it’s ready. If you move it too early, the chicken will stick to the skillet and tear.
- Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. Use an instant read thermometer to check.
- Try to cut the onions, red bell peppers, and pineapple the same size as the chicken thighs, so everything is the perfect bite-size and you can get a little bit of everything with each forkful.
- Make sure the skillet is hot before you add the chicken thighs to ensure the exterior crisps up!
- Want to change things up? Try swapping (or adding, just make sure your skillet is large enough!) in broccoli florets, cauliflower florets, snap peas, snow peas, carrots, zucchini, corn, peas, or another veggie of your choice!
- Add some hot sauce, sriracha, or red pepper flakes to the teriyaki sauce if you want the pineapple teriyaki chicken bowls to have a kick of heat to it.
Make Ahead Tips
- Meal prep: once cooled, store in an airtight container for up to 4 days in the fridge.
- Freezer: I would freeze the chicken and veggies separate from the rice to prevent the rice from getting soggy from the sauce when reheated. Allow everything to cool before transferring into an airtight container before storing in the freezer. Store for up to 3 months. I would reheat everything with a splash of water, broth, or even pineapple juice if microwaving from frozen, so nothing dries out.
Teriyaki Pineapple Chicken Bowls Recipe
Sweet and savory, this teriyaki pineapple chicken bowl recipe is perfect for dinner or as a meal prep. Chicken, onions, red bell peppers, edamame, and pineapple chunks coated in a sticky teriyaki sauce, all over a bed of fluffy rice, this is the perfect meal for when you want an easy veggie-filled dish.
Servings: 4 servings
Ingredients
For the Homemade Teriyaki Sauce
For the 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
For Everything Else
- 2 tablespoons olive oil, divided in half
- 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
-
Add the cornstarch, soy sauce, honey, pineapple juice, garlic powder, and mirin to a mixing bowl and combine. Set aside.
-
Coat the cut chicken thighs with salt, pepper, garlic powder, and onion powder. Then coat the chicken in flour.
-
On medium heat, heat up your skillet and add a tablespoon of olive oil. Once hot, add the chicken in a single layer (do this in batches if needed). Cook for 5 minutes or until the chicken releases from the pan. Then flip the chicken to cook the other side for another 5 minutes.
-
Remove the chicken from the skillet and set aside on a clean plate. Add the second tablespoon of olive oil and add the onions and bell peppers. Saute for 3 to 4 minutes.
-
Add the sauce to the skillet and simmer for 3 to 4 minutes. Then, add the frozen edamame to the skillet and cook for another 3 to 4 minutes.
-
Add the pineapple and allow the mixture to simmer for 2 to 3 minutes or until the teriyaki sauce has thickened to your liking. Then, add the cooked chicken to the sauce and toss well to combine.
-
Serve with cooked rice or a side of your choice!
Nutrition Per Serving
Calories: 756kcal | Carbohydrates: 90g | Protein: 56g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1300mg | Potassium: 1079mg | Fiber: 5g | Sugar: 27g | Vitamin A: 1012IU | Vitamin C: 64mg | Calcium: 90mg | Iron: 4mg
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