These Teriyaki Chicken Pineapple Bowls will make you forget the takeout. Beautiful looking and crazy delicious, they make a perfect light, quick, and easy to make dinner!
I’m on a pineapple spree lately. A few days ago I made these finger-biting-good pineapple slices topped with avocado chicken salad while today it’s time for something more substantial and filling! Oh, but not less beautiful. Ok, enough teasing, it’s Teriyaki Chicken Pineapple Bowls!
While I was writing these lines, the hubby saw them and said that I’m on a permanent pineapple spree, ha ha! Maybe he is right, I have just counted and there are whopping 11 recipes featuring this juicy fruit on the blog. Not bad, not bad at all.
It’s actually not the first recipe of pineapple shells filled with something on the blog. This Thai Pineapple Fried Rice I made almost a year ago was fantastic so I decided to use pineapple bowls instead of plates once again. With a different filling this time, though!
Teriyaki chicken was an easy choice. I have gotten so much success with this sauce that I try to cook something with teriyaki at least a few times a month. Even on the blog, you can find baked teriyaki salmon, teriyaki chicken with soba noodles, and chicken teriyaki stir fry. All these recipes are amazing!
What is teriyaki?
If you don’t know what teriyaki is, generally speaking, it’s a sauce / glaze coming from Japan (in fact, the word teriyaki originally described a style of cooking but nowadays the majority refers to the sauce). There are thousands of ways of making it but usually, soy sauce, mirin (sweet rice wine) or sake, and honey (or sugar) are included. Ginger is also a popular addition. You can read more about teriyaki here.
Today you can get a ready-made teriyaki sauce at grocery stores. Sometimes I buy it but prefer a homemade version better.
I have never tried cooking pineapple in a teriyaki sauce before today, though. Everyone knows that chicken and pineapple is a great combo but what about pineapple and teriyaki? I had some concerns but the result exceeded my highest expectations. Everything is so on point here!
When you take a forkful of this teriyaki coated chicken and pineapple sprinkled with some green onion and sesame seeds… I gotta tell you guys, it’s better than anything you can get in Asian restaurants! Well, maybe I am over-praising my cooking abilities just a tiny bit but you got the point.
I made these Teriyaki Chicken Pineapple Bowls with chicken breast but you can easily use boneless skinless chicken thighs for a juicier meat instead. It can also be made using canned pineapples and just served on a plate. This teriyaki chicken is fantastic both ways!
With summer approaching, I see myself making these bowls for a light outdoor dinner with friends and family. Super delicious and great looking at the same time!
Teriyaki Chicken Pineapple Bowls recipe video:
Beautiful, easy to make, and crazy delicious! The combination of chicken, pineapple, and teriyaki is out-of-this-world good!
- 1 medium pineapple (or 2 cups canned pineapple chunks)
- 1/4 cup soy sauce
- 1 large orange (for juice)
- 3 tablespoons honey
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 lb (450g) boneless skinless chicken breast or thighs , cut into pieces
- 1 tablespoon olive oil , for cooking
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons cornstarch (mixed with 3 tablespoons water)
- cooked rice
- chopped green onion , for sprinkling
- sesame seeds , for sprinkling
Cut the pineapple in half lengthwise and carve out both sides. Transfer the flesh from one side to a bowl (we will need it later), while setting aside the other one to eat later. If using canned pineapple chunks, you will need about 2 cups.
In a large bowl, combine the soy sauce, orange juice, honey, ginger, and sesame oil. Stir well. Add the chicken and toss to coat. Let sit for 20 minutes.
In a large skillet, heat the olive oil. Remove the chicken from the marinade with a slotted spoon and add to the skillet (reserve the marinade). Cook until cooked through (for about 5 minutes).
Remove the skillet from heat and transfer the chicken to a bowl. Add the reserved marinade to the same skillet. Add the butter and the pineapple flesh. Stirring constantly, bring to a boil. Reduce the heat and stir in the cornstarch mixed with water. Keep stirring until the sauce has thickened. Bring back the cooked chicken and stir once more to combine.
Fill the pineapple bowls with white rice. Spoon the pineapple and chicken mixture on top. Sprinkle with some chopped green onion and sesame seeds. Enjoy!
Adapted from Natasha's Kitchen