Description
A vibrant Chicken Teriyaki Pineapple Bowl featuring tender chicken, fresh veggies, and juicy pineapple, all brought together by a sweet and tangy teriyaki sauce.
Ingredients
- 1.5 lbs chicken thighs or breasts (cut into bite-sized pieces)
- 2 tbsp vegetable oil (for searing the chicken)
- Salt and pepper (to taste)
- 0.5 cup low-sodium soy sauce (or tamari for gluten-free)
- 0.25 cup brown sugar (packed)
- 2 tbsp honey (adds natural sweetness)
- 2 tbsp rice vinegar (for acidity and balance)
- 1 tbsp cornstarch (mix with water to thicken sauce)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 tbsp water (for cornstarch slurry)
- 2 cups cooked jasmine rice (or brown rice or cauliflower rice)
- 1 fresh pineapple (cut into chunks or 2 cups canned)
- 1 red bell pepper (sliced)
- 1 cup snap peas or broccoli (stir-fried)
- 2 green onions (chopped)
- 1 tbsp sesame seeds (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and a pinch of salt and pepper in a mixing bowl to create teriyaki sauce.
- In a separate bowl, dissolve the cornstarch in 2 tablespoons of water to create a slurry.
- Heat vegetable oil in a skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sear them until cooked through and golden-brown.
- Pour the teriyaki sauce over the chicken and stir well. Cook for a few minutes, then add the cornstarch slurry and stir until the sauce thickens.
- In another pan, stir-fry the sliced red bell pepper and snap peas until just tender.
- Serve by starting with a bed of cooked jasmine rice, adding teriyaki chicken, stir-fried vegetables, and fresh pineapple on top.
- Garnish with chopped green onions, sesame seeds, and fresh cilantro.
Notes
Use fresh ingredients for the best flavor. Experiment with different vegetables and proteins for variations.
