Transport your taste buds to the tropics with our irresistible Chicken Teriyaki Pineapple Bowl! This vibrant dish combines succulent chicken breast pieces, with the sweet and tangy flavors of fresh pineapple. Serve in a beautifully carved pineapple bowl with my Coconut Jasmine Rice, for a perfect summer meal or whenever you need a burst of sunny flavors. Impress your guests or simply treat yourself to a delicious and healthy dinner. Try making my Baked Teriyaki Chicken Thighs for similar delicious flavors.
I love making this dish for a comforting night in, and same with my Thai Inspired Chicken Meatball Soup. I highly recommend making my Coconut Rice for his recipe, but if you do not have any Coconut milk on hand, you can make a batch of my Buttered Garlic Rice to serve with the Chicken Teriyaki Pineapple Bowl.
Ingredients
Find below the list of ingredients to make my Chicken Teriyaki Pineapple Bowl recipe.
- Fresh Pineapple (or canned pineapple rings)
- Chicken Breasts
- Soy Sauce
- Brown Sugar
- Garlic Cloves
- Freshly Grated Ginger
- Sesame Oil
- Cornstarch
- A batch of my Coconut Jasmine Rice
See recipe card for quantities.
Carve the Pineapple
Start the recipe by preparing the pineapple. If you are using canned pineapple you can skip to cooking the recipe.
Use a large sharp knife to carefully cut the pineapple down the middle, including the crown.
Run the knife at a diagonal, along the inside edge of the pineapple. Make sure to not puncture the bottom or the sides.
Hold the pineapple half over a bowl to catch all of its juices. Use a metal serving spoon (or a large spoon) to release the carved out centre.
Cut the core out of the carved out centre and discard. Chop up the pineapple flesh into bite-sized pieces and reserve.
Cook the Filling
Prepare the sauce by whisking together; the soy sauce, brown sugar, grated ginger, sesame oil, crushed garlic, and pineapple juice. Set aside for now.
Place the cubed chicken breasts into a large frying pan on medium-high heat with a little olive oil. Cook fully and then remove from the pan.
Add the pineapple pieces to the hot pan with some brown sugar. Cook until the pineapple starts to caramelized.
Return the cooked chicken pieces to the pan with the caramelized pineapple.
Pour the prepared sauce into the hot pan with the chicken and the caramelized pineapple pieces. Bring to a simmer.
Whisk together the corn starch and water to make a slurry. Add to the pan while stirring in order to thicken the sauce. As soon as it comes together, the dish is ready to serve.
Use the carved out pineapple exteriors to serve the Chicken Teriyaki Pineapple Bowl. Spoon the cooked rice in the bottom of the pineapple half and top with some of the pineapple chicken mixture. Garnish with options like fresh cilantro, roasted peanuts and fresh lime juice.
Storage
Store any remaining rice and cooked chicken mixture in portioned out containers and place in the refrigerator for 2-3 days. Place in the freezer for up to a month for some great take-to-work lunches.
Recipe
Chicken Teriyaki Pineapple Bowl
Ingredients
- 1 large Pineapple see notes
- 2 pieces Chicken Breast cut into bite sized pieces
- 2 cups Cooked Rice
Sauce Ingredients
- ⅓ cup Low Sodium Soy Sauce
- 2 tablespoon Brown Sugar
- 2 tablespoon Pineapple Juice
- 4 cloves Garlic crushed
- 2 teaspoon Grated Ginger
- 1 teaspoon Sesame Oil
- 1 tablespoon Cornstarch for the slurry
- 1 tablespoon Water for the cornstarch slurry
Instructions
Preparing the Pineapple
- Use a large sharp knife to carefully cut the pineapple down the middle, including the crown.
- Run the knife at a diagonal, along the inside edge of the pineapple. Make sure to not puncture the bottom or the sides.
- Hold the pineapple half over a bowl to catch all of its juices. Use a metal serving spoon (or a large spoon) to release the carved out centre.
- Cut the core out of the carved out centre and discard. Chop up the pineapple flesh into bite-sized pieces and reserve.
Cooking the filling
- Prepare the sauce by whisking together; the soy sauce, brown sugar, grated ginger, sesame oil, crushed garlic, and pineapple juice. Set aside for now. Do not add the cornstarch and the water at this point.
- Place the cubed chicken breasts into a large frying pan on medium-high heat with a little olive oil. Cook fully and then remove from the pan.
- Add the pineapple pieces to the hot pan with some brown sugar. Cook until the pineapple starts to caramelized.
- Return the cooked chicken pieces to the pan with the caramelized pineapple.
- Pour the prepared sauce into the hot pan with the chicken and the caramelized pineapple pieces. Bring to a simmer.
- Whisk together the corn starch and water to make a slurry. Add to the pan while stirring in order to thicken the sauce. As soon as it comes together, the dish is ready to serve.
- Use the carved out pineapple exteriors to serve the Chicken Teriyaki Pineapple Bowl. Spoon the cooked rice in the bottom of the pineapple half and top with some of the pineapple chicken mixture. Garnish with options like fresh cilantro, roasted peanuts and fresh lime juice.
