Chicken teriyaki pineapple bowls. Sticky, spicy and sweet. So delicious…and super easy to make. Juicy chicken with lots of garlic, sriracha, caramelized pineapple and delicate rice, all pulled together with teriyaki sauce. You’ll keep coming back for more… promised!
Why you’ll love this pineapple teriyaki chicken
This is an easy and delicious way to prepare a tasty meal in no-time. In 25 minutes you’ll be digging into a chicken dinner that’s hard to forget. Make as a quick weeknight dinner or spread the love at your next dinner party.
How to make this easy sticky teriyaki chicken with pineapple
Let me guide you through the recipe with this step-by-step VIDEO.
This is how we do it. First we combine the chicken pieces with ginger, garlic and teriyaki sauce. You can make your own teriyaki sauce instead of buying a bottle that’s too salty or too sweet, it’s actually easier to make than you might think. We let the chicken marinate for 15 minutes, but you can do it for a full day.
Next, we cut the pineapple, cook the rice and sear the chicken in oil and butter. Butter really brings this teriyaki sauce to the next level, it makes it more sticky and rich.
Then we throw in the pineapple and let it caramelize. It adds a fresh and vibrant sweetness to this dish as well. Finally, we stir in teriyaki sauce and sriracha, let it thicken. Done!
Homemade Teriyaki Sauce
Forget that bottle of store-bought teriyaki sauce, while you can make a more delicious version at home with pantry ingredients you probably already have. It takes only a few ingredients, once blitzed into a sauce, it will transform your chicken into a delightful glossy teriyaki.
That signature salty-sweet flavor comes together with a mix of soy sauce, mirin, brown sugar, plus garlic and fresh ginger, and a little cornstarch to help the sauce thicken and help to get that irresistibly sticky texture.
Here’s my homemade teriyaki sauce
- ½ cup low sodium soy sauce (or tamari for a gluten-free option)
- 1 garlic clove, grated
- 1 tbsp grated ginger
- ¼ cup brown sugar
- 3 tbsp mirin or 2 white rice vinegar
- 1 tbsp toasted sesame oil
- 3 tsp cornstarch whisked with ¼ cup water
Combine in a sauce pan, bring to a simmer and cook until it thickens. Leftovers can be stored in a jar, refrigerated for up to a week.
What goes well with Teriyaki Chicken Pineapple Bowls?
- crunchy cucumber salad
- steamed broccoli
- green beans
- sushi rice, white rice or jasmine rice
- optional toppings: cashews or spring onions
Storage
Store in an airtight container for up to 3 days in the refrigerator.
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Chicken Teriyaki Pineapple Bowls
Ingredients
- 1 pound chicken breast fillets - cut into bite-sized pieces
- 6 garlic cloves - grated
- 1 tbsp grated ginger
- ¼ cup teriyaki sauce - more to taste
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- ½ fresh pineapple - cut into chunks
- 2 tbsp sriracha
- 1 tsp cornstarch whisked with ¼ cup water
- 1 cup sushi rice - or white rice or jasmine
- sesame seeds and cilantro - for serving
Instructions
- Cut the chicken fillets into bite-sized pieces. Transfer to a bowl and combine with ginger, garlic and 3 tablespoons teriyaki sauce. Set aside for at least 15 minutes or let marinate for a full day in the refrigerator.
- Boil the rice according to package instructions.
- Peel and cut the pineapple into chunks.
- Heat oil and butter in a skillet over high. Place the chicken in a single layer and sear, undisturbed for 2 minutes. Then start to stir and cook the chicken until golden brown. Add pineapple, cook until caramelized. Stir in the remaining teriyaki sauce, cornstarch dissolved in water and sriracha. Simmer for 1-2 minutes, until nice and thick. Add more teriyaki sauce, if needed.
- Finish off with cilantro and sesame seeds. Serve over rice. Enjoy!
Video
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