Teriyaki Chicken and Pineapple Bowls for a Flavorful Feast

A delightful and quick Teriyaki Chicken and Pineapple Bowl that combines sweet and savory flavors for a perfect dinner option.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Breast Can be swapped with shrimp or tofu.
1/2 cup Teriyaki Sauce Ensure it's gluten-free if needed.

For the Vegetables

1 cup Pineapple Chunks Fresh or canned in juice, not syrup.
1 unit Bell Pepper Any color works.
1 unit Onion Yellow or red onions preferred.
2 stalks Green Onions Optional for garnish.

For Cooking

1 tablespoon Olive Oil Sesame oil can be used for richer flavor.
2 cups Rice White, brown, or cauliflower rice.

For Topping

2 tablespoons Sesame Seeds Other seeds like hemp can be used if allergies are a concern.

Equipment

large skillet
measuring cups
Knife
Cutting Board

Method

Step‑by‑Step Instructions

In a large skillet, heat 1 tablespoon of olive oil over medium heat until it shimmers, about 1-2 minutes.
Add diced chicken breast to the hot skillet and sauté for 5-7 minutes until golden brown and cooked through.
Stir in sliced bell pepper and onion and sauté for 3-4 minutes until they soften.
Mix in pineapple chunks and 1/2 cup of teriyaki sauce, cooking for 2-3 minutes until the sauce thickens.
Spoon the mixture over a bed of freshly cooked rice, garnish with chopped green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Prep ingredients ahead of time for quicker cooking. Store leftovers in an airtight container for up to 3 days in the fridge.

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