Pineapple Teriyaki Chicken
These Pineapple Teriyaki Chicken Bowls have been the BEST dinner recipe! They’re similar to my Honey Sesame Chicken Meal Prep Bowls and Orange Chicken Bowls recipes, which have gone viral on Instagram multiple times. So I knew I had to make a pineapple teriyaki version of these! After tons of testing, the sauce is JUST right. Glossy, stick, and so perfect on crispy pieces of chicken over hearty rice and perfectly tender veggies!
My kiddos LOVE this one, especially with the juicy pineapple chunks and crunchy sugar snap peas. You can swap the veggies for anything you have on hand and serve it over any kind of rice or even quinoa. Whether you’re meal prepping for the week ahead or need a quick dinner for busy weeknights, you’ll love this easy recipe!
Why You’ll Love This Recipe
- 30-Minute Dinner – Quick enough for the busiest weeknights!
- 552 Calories + 41g Protein – Balanced, hearty, and super filling. This meal helps me stay on my healthy eating track!
- Sweet & Savory – That homemade pineapple teriyaki sauce is next-level delicious and the perfect balance of flavors.
- One-Pan – Fewer dishes = winning. This is my kind of recipe!
- Gluten-Free Friendly – Made with tamari or coconut aminos.
- Meal Prep – Perfect for making ahead and storing for lunches throughout the week!
You’ll Also Love: 30-Minute Chicken Lo Mein
Ingredients
Crispy Chicken
- Chicken Breast – Or chicken thighs! Cut into bite-sized pieces, about 1/2-inch to 3/4-inch cubes.
- Salt/Pepper
- Tapioca Starch – I love how this adds just a touch of crispy texture to the chicken. Feel free to use cornstarch or potato starch instead!
- Avocado Oil – For cooking.
Pineapple Teriyaki Sauce
- Honey – Adds just a touch of sweet!
- Pineapple Juice – You can grab this from canned pineapple or fresh.
- Sriracha – Adjust to taste depending on how spicy you want these. The amount I’ve included is still pretty mild!
- Tamari – Or soy sauce/coconut aminos.
- Rice Vinegar
- Sesame Oil
- Freshly Grated Ginger
- Minced Garlic
- Tapioca Starch
Bowls
- Cooked Rice – I love these microwave packets when I’m in a rush, but 1-2 day old leftover cooked rice works wonderful, too!
- Bell Peppers – Any color works great!
- Sugar Snap Peas – Broccoli would be so good in these bowls, too.
- Pineapple Chunks – Fresh or canned, about 1/2″ pieces.
- Optional Garnish: green onions, toasted sesame seeds, and sriracha.
How to Make Pineapple Teriyaki Chicken Bowls
This is truly one of my TOP healthy dinner ideas! All you’ll need is a large sauté pan, a few bowls, and 30 minutes to make this easy meal. Here’s how to make Pineapple Teriyaki Chicken Bowls:
- Prep the Chicken – Toss the chicken in salt, pepper, and tapioca starch until evenly coated.
- Whisk the Sauce – Combine all ingredients (except starch), then whisk in starch to the larger portion of the sauce.
- Sauté the Chicken – Cook in avocado oil until golden and fully cooked. Set aside and let any excess oil drip off.
- Toss with Sauce – Add the chicken to the sauce bowl and stir to coat.
- Cook the Veggies – Sauté the peppers and sugar snap peas until just tender, then add the pineapple.
- Bring It All Together – Add the saucy chicken back to the skillet and let it simmer for a few minutes to thicken up the sauce.
- Assemble the Bowls – Spoon the chicken and veggie mixture over rice, and finish with your favorite garnishes.
RELATED: Sweet Chili Chicken Meatball Bowls
Tips
- Hot Pan = Crispy Chicken – Make sure your oil is nice and hot before adding the chicken so it gets that lightly golden crust.
- Don’t Skip the Starch – Tapioca starch gives the chicken and sauce the perfect texture, but cornstarch works in a pinch!
- Veggie Flexibility – Sub in broccoli, zucchini, or edamame if that’s what you have.
- Make It Ahead – You can prep the sauce and chop the veggies the night before to save even more time.
Variations
Spicy Pineapple Teriyaki Chicken – Add extra sriracha or a pinch of crushed red pepper for more heat.
Teriyaki Tofu Bowls – Swap the chicken for crispy tofu for a vegetarian version!
Low-Carb Version – Serve with cauliflower rice and use a low-sugar honey substitute.
Baked Teriyaki Salmon – This recipe is SO good and one of my favorite weeknight dinners!
How to Store Teriyaki Pineapple Chicken
This is one of those recipes that just keeps getting better! Leftovers are SO good, and this truly is one of the best make-ahead meals. Here’s how to store teriyaki chicken to keep it fresh:
Refrigerator – Store leftovers in an airtight container for 3-4 days in the fridge.
Freezer – Freeze the cooked chicken and veggies (without the rice) in a freezer-safe bag for up to 2 months. Then warm and combine with cooked rice when ready to enjoy!
To Reheat – Add a splash of broth or pineapple juice, then warm in the microwave for an about 45 seconds to 1 minute, stirring often. Add fresh garnish and enjoy!
More 30-Minute Healthy Dinner Ideas
- Mango Habanero Chicken Bowls
- Viral Hot Honey Ground Beef Bowls
- Peanut Butter Chicken
- Bang Bang Chicken Bowls
- Ginger Beef & Broccoli Bowls
- Miso Glazed Salmon Bowls
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Teriyaki Chicken With Pineapple
Video
Equipment
Ingredients
Crispy Chicken
- 1 1/2 pounds boneless skinless chicken breast (cut into bite-sized pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 Tablespoons tapioca starch
- 2 Tablespoons avocado oil (divided)
Pineapple Teriyaki Sauce
- 1/3 cup honey
- 3 Tablespoons pineapple juice (from canned pineapple or fresh)
- 2 teaspoons sriracha
- 2 Tablespoons tamari (or soy sauce/coconut aminos)
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 teaspoons minced garlic
- 1 teaspoon tapioca starch
Bowls
- 2 cups cooked rice
- 1 cup sliced bell peppers (any color)
- 1 1/2 cup sugar snap peas
- 1 cup pineapple chunks (fresh or canned, about 1/2" pieces)
- green onions, sesame seeds, and sriracha (optional for garnish)
Instructions
- Combine the cubed chicken with the salt, pepper, and tapioca starch. Set Aside.
- Whisk the ingredients for the Pineapple Teriyaki Sauce (except for the tapioca starch). Set aside 1/4 cup of sauce, then whisk in the starch for the remaining sauce.
- In a large skillet, heat 1 Tablespoon oil over medium-high heat. Add the cubed chicken and cook for 7–9 minutes until fully cooked and slightly golden. Remove from the skillet and set aside.
- Once the oil has dripped off the chicken add it to the large sauce bowl and toss/mix until fully coated.
- Add the remaining avocado oil and sauté the bell peppers and sugar snap peas for 5-7 minutes, or until lightly tender. Add in the pineapple chunks and cook for 1 more minute.
- Add the chicken and sauce mixture back into skillet and cook for 2-3 minutes, letting the sauce thicken.
- Assemble the bowls with cooked rice, top with the pineapple teriyaki chicken and veggies. Garnish with green onions, sesame seeds, and a drizzle of extra sauce.
Notes
- Make sure your oil is nice and hot before adding the chicken so it gets that lightly golden crust.
- Tapioca starch gives the chicken and sauce the perfect texture, but cornstarch works in a pinch!
- Substitute broccoli, zucchini, or edamame if that’s what you have.
- Prep the sauce and chop the veggies the night before to save even more time!
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