Tropical Teriyaki Chicken Rice Bowl
This Tropical Teriyaki Chicken Rice Bowl is a vibrant, flavorful dish that combines tender chicken, crisp vegetables, juicy pineapple, and a rich homemade teriyaki sauce over fluffy rice. It’s perfect for weeknight dinners, meal prep, or entertaining guests with minimal effort.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 3 1x
Ingredients
Scale
- 2 cups cooked white or brown rice
- 2 tablespoons vegetable oil
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- ½ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt and pepper, to taste
- Optional garnish: sesame seeds and chopped cilantro
Instructions
- Cook the Rice: Cook rice according to package instructions. Fluff with a fork and set aside.
- Prepare the Teriyaki Sauce: Mix soy sauce, honey, garlic, and ginger in a small bowl until honey dissolves.
- Cook the Chicken: Heat oil in a skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 5–7 minutes until golden and fully cooked. Remove from skillet.
- Sauté Vegetables: In the same skillet, stir-fry bell pepper and snap peas for 3–4 minutes. Add pineapple and green onions, cooking 2 more minutes.
- Combine Chicken and Sauce: Return chicken to skillet, pour in sauce, and stir to coat. Mix in cornstarch slurry to thicken sauce. Cook 2 minutes until glazed.
- Assemble Bowls: Place rice in bowls, top with chicken and vegetable mixture, drizzle remaining sauce, and garnish with sesame seeds and cilantro.
Notes
Use fresh pineapple for juicier flavor.
Adjust vegetables based on seasonality or preference.
For spicier flavor, add a pinch of chili flakes to the sauce.
Make ahead: Cook chicken and sauce separately, then assemble when ready to serve.