Teriyaki Chicken and Pineapple Bowls
A vibrant, one-pan dish featuring juicy teriyaki chicken and sweet pineapple, served over fluffy rice.
Ingredients
Main ingredients
- 2 cups cooked rice Use white or brown rice as preferred.
- 1 lb chicken breast, diced Can substitute with chicken thighs.
- 1 cup pineapple chunks Frozen pineapple works fine if fresh is unavailable.
- 1/2 cup teriyaki sauce Use gluten-free teriyaki for a gluten-free version.
- 1 tablespoon olive oil Can swap for another neutral oil.
- 1 piece bell pepper, sliced Color of the bell pepper is optional.
- 1/2 piece onion, sliced Use any onion type.
- 2 stalks green onions, chopped For garnish.
- to taste sesame seeds For garnish.
Instructions
Cooking
- Heat olive oil in a skillet over medium heat.
- Add diced chicken and cook until browned and cooked through.
- Add sliced bell pepper and onion, cooking until softened.
- Stir in pineapple chunks and teriyaki sauce, cooking for an additional 2-3 minutes.
- Serve the chicken mixture over cooked rice.
- Garnish with chopped green onions and sesame seeds.
Notes
Don’t overcrowd your pan; it will steam the chicken. If your sauce is too thick, add a splash of water or broth. For more flavor, consider adding toasted sesame oil at the end.