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
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COOKING VIDEO
Calories Per Serving: 400 kcalChicken Teriyaki Pineapple Bowls
Ingredients
Instructions
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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