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!
Let me guide you through the recipe with this step-by-step VIDEO.
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 version:
- 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
TRY THESE NEXT
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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