Perfect for a tropical dinner experience, these Teriyaki Chicken Pineapple Bowls combine juicy chicken, fresh pineapple, and homemade teriyaki sauce for a stunning presentation that’s sure to impress.
Key Highlights:
- Ready in 45 minutes
- Uses fresh pineapples as natural serving bowls
- Made with homemade teriyaki sauce
- Perfect for family dinners or entertaining
Why You’ll Love This Recipe
Ever wanted to bring restaurant-style presentation to your home cooking? These teriyaki chicken pineapple bowls solve that challenge. The fresh pineapple boats not only serve as eye-catching serving vessels but also infuse the dish with natural sweetness that perfectly complements the savory teriyaki chicken.
Time Requirements
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Equipment Needed
- Sharp chef’s knife
- Cutting board
- Large skillet or wok
- Small saucepan
- Measuring cups and spoons
- Rice cooker or medium pot
- Mixing bowls
- Kitchen tongs
- Small whisk
Ingredients
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup pineapple juice (from fresh pineapple)
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Bowls:
- 2 whole ripe pineapples
- 1.5 pounds chicken breasts, cut into 1-inch cubes
- 2 cups jasmine rice
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 tablespoons cooking oil
- Sesame seeds for garnish
- Green onions, chopped for garnish
Step-by-Step Instructions
Preparing the Pineapple Bowls (15 minutes)
- Wash the pineapples thoroughly under cold water and pat dry with paper towels
- Place pineapple on its side on a sturdy cutting board
- Ensure your cutting board doesn’t slide (place a damp paper towel underneath if needed)
- Position the pineapple so the stem end faces your non-dominant hand
- Using a sharp chef’s knife, carefully cut the pineapple in half lengthwise
- Start from the leafy crown and work your way down
- Keep your fingers well away from the blade
- Use steady, even pressure while cutting
- Create a border for your bowl:
- Score a line about 1/2 inch from the edge all around
- Don’t cut through the bottom skin
- Think of drawing a smaller pineapple shape inside
- Make a grid pattern in the flesh:
- Cut parallel lines lengthwise, about 1 inch apart
- Then cut across to form squares
- Don’t cut through the bottom skin
- Carefully scoop out the flesh:
- Use a large spoon
- Work from one end to the other
- Save all the flesh in a bowl
- If you hit tough core pieces, cut them out separately
- Prepare the pineapple flesh:
- Remove the tough core pieces
- Cut the good flesh into 1/2-inch chunks
- Set aside 2 cups for the recipe
- Save remaining flesh for other uses
Making the Teriyaki Sauce (10 minutes)
- Gather all sauce ingredients and measuring tools:
- Place everything within easy reach
- Have a whisk and small bowl ready
- Extract pineapple juice:
- Press reserved pineapple chunks through a strainer
- Measure exactly 1/2 cup juice
- Prepare aromatics:
- Peel garlic cloves and mince finely
- Peel ginger using a spoon’s edge
- Grate ginger using a fine grater
- Combine base ingredients in saucepan:
- Pour in soy sauce
- Add pineapple juice
- Add brown sugar
- Add minced garlic and ginger
- Create cornstarch slurry:
- In a separate small bowl
- Mix cornstarch and water until smooth
- No lumps should remain
- Heat and thicken sauce:
- Place saucepan over medium heat
- Stir occasionally until bubbling
- Slowly pour in cornstarch mixture while whisking
- Keep whisking until sauce thickens
- It should coat the back of a spoon
- Test sauce consistency:
- Dip a spoon in sauce
- Run your finger across back of spoon
- If line holds, sauce is ready
- If too thin, add more cornstarch slurry
- If too thick, add water tablespoon by time
Cooking the Rice (25-30 minutes)
- Measure rice precisely:
- Use a dry measuring cup
- Level off the top
- Rinse rice thoroughly:
- Place in a fine-mesh strainer
- Rinse under cold water
- Gently stir with your fingers
- Continue until water runs clear
- This usually takes 1-2 minutes
- If using a rice cooker:
- Add rinsed rice to pot
- Add water according to cooker instructions
- Usually 1:1.25 ratio rice to water
- Close lid and press start
- If using stovetop:
- Add rice and water to pot
- Bring to boil over high heat
- Reduce heat to lowest setting
- Cover with tight-fitting lid
- Cook 18-20 minutes
- Don’t lift lid while cooking
- Let rice rest:
- After cooking completes
- Leave covered 10 minutes
- This step is crucial for texture
- Fluff rice:
- Use a fork or rice paddle
- Gently separate grains
- Don’t mash or compress
Preparing the Chicken and Vegetables (20 minutes)
- Prepare chicken:
- Pat chicken breasts dry with paper towels
- Cut into even 1-inch cubes
- Season with salt and pepper
- Prepare vegetables:
- Wash bell pepper and broccoli
- Cut pepper into 1-inch pieces
- Cut broccoli into bite-sized florets
- Heat your pan:
- Use large skillet or wok
- Heat over medium-high
- Add oil
- Oil should shimmer but not smoke
- Cook chicken in batches:
- Don’t overcrowd pan
- Place pieces with space between
- Cook 3-4 minutes per side
- Check one piece by cutting open
- Should be white throughout
- Cook vegetables:
- Add to same pan
- Stir frequently
- Cook until bright colored
- Should be crisp-tender
- Combine and finish:
- Return chicken to pan
- Pour sauce over
- Stir gently to coat
- Heat until bubbling
Final Assembly (5 minutes)
- Prepare serving vessels:
- Place pineapple boats on serving plates
- Make sure they’re stable
- Layer components:
- Start with hot rice (about 1 cup per bowl)
- Add chicken-vegetable mixture
- Place pineapple chunks around edges
- Garnish:
- Sprinkle sesame seeds evenly
- Add chopped green onions
- Drizzle with extra sauce if desired
- Serve immediately while hot
Troubleshooting Tips
- Sauce too thin? Mix additional 1 teaspoon cornstarch with 1 tablespoon cold water and add to sauce
- Pineapple not stable? Cut a thin slice from bottom to create flat surface
- Chicken sticking to pan? Ensure pan is hot before adding oil and chicken
- Rice too sticky? Rinse rice thoroughly before cooking and use correct water ratio
Variations & Substitutions
- Protein Options: Substitute chicken with tofu, shrimp, or beef
- Rice Alternatives: Use brown rice, cauliflower rice, or quinoa
- Vegetable Options: Add snap peas, carrots, or mushrooms
- Pineapple Alternative: Use a regular bowl if fresh pineapples unavailable
Storage & Reheating
- Storage: Keep components separate in airtight containers
- Refrigeration: Lasts 3-4 days in refrigerator
- Freezing: Chicken and sauce can be frozen for up to 2 months
- Reheating: Microwave individual portions 1-2 minutes or reheat in skillet
Safety Notes & Tips
- Food Safety:
- Chicken must reach 165°F (74°C) internal temperature
- Refrigerate leftovers within 2 hours
- Don’t reuse marinades that touched raw chicken
- Preparation Tips:
- Choose ripe but firm pineapples
- Cut chicken in uniform sizes for even cooking
- Pat chicken dry before cooking for better browning
Pro Tips:
- Let chicken rest at room temperature 15 minutes before cooking
- Toast sesame seeds for enhanced flavor
- Reserve some sauce for drizzling at serving time
