Browsing Pinterest for recipe ideas is a slippery slope for me — I always fall for anything whimsical. When I spotted the idea for teriyaki chicken pineapple bowls, I had to try it. I could have simply plated the chicken with rice and a drizzle of soy sauce, and it would’ve been tasty. Instead I served it in hollowed-out pineapple halves for a fun, elevated presentation. The chicken turns out tender and full of flavor; this Asian-inspired dish is a real crowd-pleaser.
A Taste Carnival
I like to add some of the pineapple pulp to the chicken as it cooks — you can also fold some into the rice. With fresh pineapple on hand, why not use it? That sweet acidity is what makes these teriyaki chicken pineapple bowls special.
Also try my slow cooker Teriyaki chicken for an even easier option.
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Teriyaki Chicken Pineapple Bowls
Equipment
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skillet
Ingredients
- 1 large pineapple
- 1 tablespoon vegetable oil
- 1 pound chicken thighs boneless, skinless, cut into 1-inch pieces
- ¾ cup soy sauce
- ¼ cup brown sugar
- ¼ cup honey
- 3 tablespoons sesame seeds
- 2 cups rice cooked, divided
Instructions
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Cut the pineapple in half lengthwise.
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Scoop out the flesh with a spoon, leaving about a half-inch of flesh along the sides so the pineapple halves hold together.
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Reserve the pineapple flesh for the chicken or rice, or set aside to eat later; drain any excess juice.
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Heat the oil in a large skillet over high heat.
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Add the chicken pieces and cook, stirring occasionally, about 2 minutes to brown.
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Stir in the soy sauce, brown sugar, and honey until combined.
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Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the chicken is cooked through, about 8–12 minutes.
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Stir in the sesame seeds, then remove the pan from the heat.
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Spoon a cup of cooked rice into each pineapple half, divide the teriyaki chicken among the boats, and serve immediately.
Notes
Nutrition
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Carbohydrates: 277g
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Protein: 64g
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Fat: 52g
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Sugar: 108g
Nutritional values are approximate.