Description
Delight in the tropical flavors of Teriyaki Pineapple Chicken Bowls, a delicious and easy-to-make meal combining tender chicken thighs in a sweet and savory homemade teriyaki sauce with juicy pineapple, sautéed vegetables, and edamame, all served over fluffy cooked rice. Perfect for a quick weeknight dinner that brings vibrant colors and bold tastes to your table.
Ingredients
Scale
Teriyaki Sauce
- 2 teaspoons cornstarch
- ⅓ cup low sodium soy sauce
- 1 tablespoon mirin
- 4 to 5 tablespoons honey
- ¼ cup pineapple juice
- 1 tablespoon garlic powder
Chicken
- 8 to 10 boneless skinless chicken thighs, cut into 1 to 1½ inch bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup flour (or more as needed)
Vegetables & Add-ins
- 1 onion, cut into 1 to 1½ inch bite-sized pieces
- 1 red bell pepper, cut into 1 to 1½ inch bite-sized pieces
- 1 cup frozen edamame
- 1 cup pineapple, cut into 1 to 1½ inch bite-sized pieces
Others
- 2 tablespoons olive oil (divided)
- 4 cups cooked rice
Instructions
- Prepare Teriyaki Sauce: In a mixing bowl, combine cornstarch, soy sauce, honey, pineapple juice, garlic powder, and mirin. Whisk together thoroughly and set aside to develop flavors.
- Season and Flour Chicken: Season the bite-sized chicken thigh pieces evenly with salt, pepper, garlic powder, and onion powder. Then coat each piece with flour, ensuring a light, even layer to help with browning and sauce adherence.
- Cook Chicken: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chicken pieces in a single layer—work in batches if needed to avoid overcrowding. Cook about 5 minutes without moving until the chicken releases easily from the pan and develops a golden crust. Flip and cook the other side for another 5 minutes until the chicken is cooked through. Remove chicken from skillet and set aside on a clean plate.
- Sauté Vegetables: Add the remaining tablespoon of olive oil to the same skillet. Toss in the chopped onions and red bell peppers. Sauté for 3 to 4 minutes until they soften slightly but retain some crispness.
- Simmer Sauce and Edamame: Pour the prepared teriyaki sauce into the skillet with the vegetables. Let it simmer for 3 to 4 minutes, allowing it to start thickening. Add frozen edamame and cook for an additional 3 to 4 minutes until edamame is heated through.
- Add Pineapple and Thicken Sauce: Stir in the pineapple pieces and let the mixture simmer for 2 to 3 minutes until the teriyaki sauce thickens to your preferred consistency and the pineapple warms.
- Combine Chicken and Serve: Return the cooked chicken to the skillet and toss everything well to coat the chicken in the flavorful sauce. Serve the teriyaki pineapple chicken mixture over 4 cups of cooked rice or your choice of side veggies for a complete meal.
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- If you prefer a thicker sauce, add a little more cornstarch slurry during the simmering step.
- Chicken thighs provide juicier meat but chicken breasts can be used as a leaner alternative.
- Mirin adds sweetness and depth—if unavailable, substitute with a mixture of rice vinegar and sugar.
- For a gluten free option, substitute flour with cornstarch or a gluten free flour blend.
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
- Fresh pineapple can be substituted with canned pineapple chunks drained well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Teriyaki chicken, pineapple chicken, chicken bowls, Asian chicken recipe, easy weeknight dinner, pineapple teriyaki sauce
