Description

This vibrant Chicken Teriyaki Pineapple Bowl recipe combines tender, pan-cooked chicken breast with a flavorful homemade teriyaki sauce and fresh pineapple chunks, all served in natural pineapple bowls with fragrant jasmine rice. It’s a visually stunning and delicious dish that balances savory, sweet, and tangy flavors, perfect for a tropical-inspired meal that impresses and satisfies.

Ingredients

Scale

For the Pineapple Bowls

2 whole pineapples

For the Chicken and Teriyaki Sauce

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
1 cup soy sauce
1/2 cup brown sugar
1 tablespoon rice vinegar
2 teaspoons minced garlic
1 teaspoon minced ginger
1/4 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons vegetable oil

For Serving

1 cup cooked jasmine rice
2 green onions, sliced
1 tablespoon sesame seeds
Optional: Sriracha sauce for serving

Additional

Diced pineapple flesh reserved from the 2 pineapples (after carving)

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Instructions

Prepare the Pineapple Bowls: Carefully cut each pineapple in half lengthwise, then use a knife to carve out the flesh while leaving a 1/2-inch thick shell intact to create natural bowls. Dice the removed pineapple flesh, discarding the tough core, and set aside for later use.
Make the Teriyaki Sauce: In a small saucepan over medium heat, combine the soy sauce, brown sugar, rice vinegar, minced garlic, and minced ginger. Stir continuously and bring to a gentle simmer, ensuring the sugar fully dissolves and the flavors meld.
Thicken the Sauce: In a small bowl, whisk together the cornstarch and water until smooth. Gradually incorporate this slurry into the simmering sauce, stirring constantly until the sauce thickens to a glossy consistency. Remove from heat to prevent over-thickening.
Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning lightly with black pepper. Sauté, stirring occasionally, until the chicken is golden brown and cooked through, about 6 to 8 minutes.
Combine Chicken with Sauce and Pineapple: Add the diced pineapple and half of the prepared teriyaki sauce to the skillet with the cooked chicken. Toss well to coat everything evenly and allow the flavors to blend for a couple of minutes.
Assemble the Bowls: Spoon 1/2 cup of cooked jasmine rice into each carved pineapple half. Top generously with the teriyaki chicken and pineapple mixture, filling the bowls attractively.
Garnish and Serve: Drizzle the remaining teriyaki sauce over the assembled bowls. Sprinkle sliced green onions and sesame seeds on top for a fresh crunch and nuttiness. Serve immediately, offering optional Sriracha sauce on the side for those who enjoy a spicy touch.

Notes

Use ripe pineapples for the best sweetness and flavor.
Ensure to carve gently to keep the pineapple shell intact for serving.
Adjust the sweetness or saltiness of the sauce by modifying brown sugar or soy sauce according to your preference.
Sriracha is optional and can be replaced with another chili sauce.
Chicken breast can be substituted with thighs for a juicier result but will slightly change cooking time.
Cooked jasmine rice can be prepared ahead of time to save on meal prep.