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Teriyaki Chicken Pineapple Bowls - Sweet, Savory, and Fun to Serve

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large ripe pineapple (for bowls and chunks)
  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 tablespoons oil (vegetable, canola, or avocado)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 green onions, sliced (whites and greens divided)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 4 cups cooked rice (jasmine, basmati, or brown)
  • Sesame seeds, for garnish
  • Salt and black pepper, to taste
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon honey (optional, for extra gloss)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Method
 

  1. Prep the pineapple bowls: Slice the pineapple in half lengthwise, keeping the leaves attached. With a knife, outline a rectangle around the core, then scoop out the flesh with a spoon. Dice about 1.5 cups of the fruit for the recipe and reserve any extra for snacking. Pat the pineapple shells dry.
  2. Cook the rice: If you haven’t already, cook your rice according to package directions. Fluff and keep warm.
  3. Whisk the teriyaki sauce: In a small bowl, mix soy sauce, water, brown sugar, honey, rice vinegar, and sesame oil. In a separate cup, stir together cornstarch and water to make a slurry. Set both aside.
  4. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Season chicken lightly with salt and pepper. Cook in batches if needed, 5–7 minutes total, until browned and cooked through. Transfer to a plate.
  5. Sauté aromatics and peppers: Add the remaining oil. Cook garlic, ginger, and the white parts of the green onions for 30 seconds. Add bell peppers and a pinch of salt. Stir-fry 3–4 minutes until crisp-tender.
  6. Combine and sauce: Return chicken to the pan. Pour in the teriyaki mixture and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the chicken.
  7. Add pineapple: Fold in the diced pineapple and simmer 30–60 seconds to warm through without breaking it down. Taste and adjust with a splash of water, soy sauce, or vinegar as needed.
  8. Assemble the bowls: Spoon warm rice into each pineapple half. Top with the teriyaki chicken mixture. Sprinkle with sesame seeds and the green parts of the green onions.
  9. Serve: Bring the bowls to the table while hot. Provide spoons and forks; the bowls are edible-adjacent, not finger food.