Pineapple Chicken Teriyaki Bowl

Name: Pineapple Chicken Teriyaki Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, diced; 1 cup fresh pineapple, diced; 1 bell pepper, sliced; 1 cup snap peas; 2 tablespoons vegetable oil; 3 green onions, sliced; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 teaspoon minced garlic; 1 teaspoon grated ginger; 1 tablespoon cornstarch mixed with 2 tablespoons water

Highlighted under: Fast Meal Recipes

I absolutely love the way this Pineapple Chicken Teriyaki Bowl combines sweet and savory flavors into a delightful dish. Every bite is bursting with fresh ingredients, making it a perfect weeknight meal or a fun dish to impress guests. The fresh pineapple balances beautifully with tender chicken and the homemade teriyaki sauce adds the perfect touch. Plus, it’s easy to throw together in just half an hour, which makes it a go-to in my household. Let’s dive into how to whip up this delicious meal!

Created by

Anna Johnson

Last updated on 2026-01-30T03:19:30.055Z

When I first made this Pineapple Chicken Teriyaki Bowl, I was surprised by how quickly it came together. The key is to prep all the ingredients beforehand, so you can cook everything in a flash. Using fresh pineapple really makes a difference, providing a juicy contrast to the savory chicken.

One night, I decided to spice it up by adding some bell peppers and snap peas for extra crunch. It was a delightful twist that everyone in the family loved, and I recommend experimenting with your favorite vegetables!

Why You Will Love This Recipe
A delicious blend of sweet pineapple and savory teriyaki sauce
Quick and easy to prepare – perfect for busy weeknights
Customizable with your favorite veggies for extra nutrition

Cooking Techniques for Perfect Chicken

To achieve tender and juicy chicken in your Pineapple Chicken Teriyaki Bowl, be mindful of the cooking temperature. I recommend using medium-high heat to quickly sear the chicken thighs, which keep moisture within. Cook them until they're no longer pink but avoid overcooking; a good indicator is when the chicken starts to develop a nice, golden surface color. If you notice the edges browning too quickly, simply reduce the heat to prevent drying out.

For a bit of additional flavor, consider marinating the chicken briefly in a mix of soy sauce and ginger before cooking. This adds depth to the overall taste profile and compromises a bit on preparation time—a win-win for those hectic weeknights!

Getting the Vegetables Just Right

The rainbow of vegetables you use, such as bell peppers and snap peas, not only adds nutrition but also enhances the dish’s aesthetics. To ensure the vegetables maintain their vibrant colors and crunch, cook them until they are bright and tender, usually around three minutes on high heat. Avoid overcrowding the pan so that they sauté evenly and don’t steam.

If you’re looking to customize, consider adding carrots, broccoli, or even zucchini for more variety. Just be mindful of their cooking times; for instance, sliced carrots may need a minute or two longer than snap peas to reach that perfect al dente texture.

Serving and Storing Tips

To serve, consider scooping the Pineapple Chicken Teriyaki into a bowl of steamed rice or quinoa to soak up the sauce. It also pairs beautifully with a sprinkle of sesame seeds and sliced green onions on top, adding a fresh crunch and a pop of flavor. This dish is not only delightful fresh but also holds well for meal prep; leftovers can last up to three days in the refrigerator.

When it comes to reheating, I recommend using a skillet over medium heat to keep the chicken moist. A splash of water or extra teriyaki sauce will help prevent drying out. Alternatively, you can enjoy it cold as a zesty salad topping—it's versatile enough for any dining experience!

Ingredients

Gather these fresh ingredients for a delicious meal!

For the Chicken Teriyaki

1 lb boneless, skinless chicken thighs, diced
1 cup fresh pineapple, diced
1 bell pepper, sliced
1 cup snap peas
2 tablespoons vegetable oil
3 green onions, sliced

For the Teriyaki Sauce

1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water

Enjoy your colorful and flavorful bowl!

Instructions

Follow these simple steps to create your delicious bowl.

Prepare the Teriyaki Sauce

In a small bowl, mix together the soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch mixture. Set aside.

Cook the Chicken

In a large skillet or wok, heat vegetable oil over medium-high heat. Add the diced chicken thighs and cook until no longer pink, about 5-6 minutes.

Add Vegetables

Stir in the bell pepper and snap peas, cooking for an additional 3 minutes until they are bright and tender.

Combine with Sauce

Pour the teriyaki sauce over the chicken and vegetables. Stir to coat and let it simmer for 2-3 minutes until the sauce thickens.

Add Pineapple

Gently fold in the fresh pineapple, cooking for another minute just to warm through.

Serve your bowl over rice or noodles for a delightful meal!

Pro Tips

For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking. You can also substitute chicken with tofu for a vegetarian option.

Ingredient Variations

Depending on your dietary preferences, this recipe can easily accommodate substitutions. For a gluten-free option, swap out the regular soy sauce with tamari or coconut aminos, which provides a similar savory depth without the gluten. Additionally, if you're looking for a lighter option, consider using chicken breast instead of thighs; just keep an eye on cooking times, as they'll be ready sooner.

You might also experiment with using a different protein, such as tofu or shrimp, which can add exciting flavor shifts. Shrimp cooks incredibly fast, taking about 2-3 minutes to become tender, while tofu should be pre-pressed to rid it of excess moisture for optimal sautéing.

Making Ahead and Freezing

Preparing meals in advance can be a game-changer during busy weeks. The chicken and vegetables for this teriyaki bowl can be prepped a day ahead; simply chop your ingredients and store them in airtight containers in the refrigerator. When you're ready to cook, everything will be at your fingertips, reducing prep time drastically.

If you want to freeze the dish, consider doing so without the fresh pineapple, as it can become mushy when thawed. Instead, you can prepare the chicken and teriyaki sauce up to a month in advance and freeze them separately. When you're ready to eat, thaw overnight in the fridge and reheat on the stovetop, adding fresh pineapple right before serving to maintain its bright flavor.

Troubleshooting Common Issues

Should your teriyaki sauce turn out too thick, simply whisk in a small amount of water or extra soy sauce while warming it up again. If it's too thin, let it simmer a bit longer to reduce, or add a bit more cornstarch mixed with water to help it thicken without altering the flavor balance.

One common pitfall is overcooking the chicken, leading it to become tough. If you notice your chicken is drying out, invest in a meat thermometer—thighs should be cooked to about 165°F. This tool will help you consistently achieve tender perfection!

Questions About Recipes

→ Can I use frozen chicken?

Yes, just ensure that it is fully thawed before cooking to get even results.

→ What can I use instead of pineapple?

Mango or sweet bell peppers also work well if you're looking for a different flavor.

→ How can I make this dish spicier?

Consider adding some red pepper flakes or sriracha to the teriyaki sauce.

→ Can I make this ahead of time?

Yes, you can prepare the chicken and sauce in advance, but it's best to add the pineapple and vegetables just before serving.