Teriyaki Chicken With Pineapple

Pineapple Teriyaki Chicken Bowl with fork.

Teriyaki Chicken With Pineapple

Perfectly sweet and savory with a slight kick, these Pineapple Teriyaki Chicken Bowls have been one of my favorite healthy dinner recipes lately! They have 41 grams of protein and they come together so quickly and easily in 30 minutes. Even my kids love this classic chicken recipe! If you've been searching for an easy dinner idea that's perfect for the entire family, every bite of these hearty bowls is SO good.

Course Dinner

Cuisine American, Asian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings Bowls

Calories 552kcal

Author Christine McMichael

Equipment

Sauté Pan

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.

Video

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!

Nutrition