If you re craving a meal that s both hearty and refreshingly sweet, this Chicken Teriyaki Pineapple Bowl Recipe is absolutely the one to try. I love this recipe because it perfectly balances tender chicken coated in a rich, glossy teriyaki sauce with bursts of juicy pineapple and a base of fluffy rice and riced cauliflower. It s the kind of dish that works great for quick weeknight dinners or casual weekend lunches when you want something satisfying but not too heavy.
When I first made this Chicken Teriyaki Pineapple Bowl Recipe, I was surprised how easy it was to pull together yet so full of flavor. The pineapple adds this unexpected tropical twist that brightens up the savory teriyaki sauce, making each bite exciting. Plus, the combination of cauliflower rice and basmati rice gives the bowl a lovely texture while keeping it lighter than your usual teriyaki bowl.
Why You’ll Love This Recipe
- Perfect Sweet and Savory Balance: The pineapple really elevates the classic teriyaki flavor for a delightful twist.
- Quick and Simple Preparation: You can easily make this recipe in under 30 minutes, ideal for busy days.
- Customizable to Your Taste: You can swap rice types or adjust sweetness to suit your preferences.
- Healthy and Filling: The mix of protein, veggies, and fiber keeps you satisfied without feeling weighed down.
Ingredients You’ll Need
All the ingredients for this Chicken Teriyaki Pineapple Bowl Recipe come together beautifully to create layers of flavor and texture. When shopping, look for fresh chicken breast and quality coconut aminos to get that authentic teriyaki taste without excess sugar.
- Boneless skinless chicken breast: Using fresh, tender chicken makes a huge difference in juiciness.
- Coconut Aminos: A great low-sodium and soy-free alternative to soy sauce that brings sweet umami.
- Toasted sesame oil: Adds nutty depth to the sauce and enhances aroma.
- Lite pancake syrup: Balances the tangy and salty notes with subtle sweetness.
- Garlic powder and ground ginger: These spices give the teriyaki sauce that classic flavor profile you love.
- Tapioca flour and water: Essential for thickening the sauce to that perfect glossy texture.
- Chopped pineapples (canned, drained): Adds fresh fruity brightness to every bowl.
- Frozen riced cauliflower: A healthy low-carb alternative that blends smoothly with rice.
- Uncle Ben’s Basmati ready rice: Pre-cooked for convenience, bringing fluffy grains to the dish.
- Green onions: Freshly chopped for garnish and a mild onion kick.
- Toasted sesame seeds and red pepper flakes: Optional garnishes that add crunch and heat.
Variations
I love tweaking this Chicken Teriyaki Pineapple Bowl Recipe depending on what we have on hand or what flavors I m craving. Feel free to get creative and make it your own – that s half the fun of cooking!
- All Cauliflower Rice: My go-to variation when I want to keep it low-carb and light. It still tastes great but cuts down the carbs quite a bit.
- Spicy Kick: Adding crushed red pepper flakes or a drizzle of sriracha gives the bowl a nice heat that my family can t get enough of.
- Grilled Chicken: For summer, I swap the pan or air fryer and grill the chicken instead – it adds a smoky char that complements the sweetness wonderfully.
- Veggie Boost: Toss in bell peppers, snap peas, or carrots if you want extra crunch and color.
How to Make Chicken Teriyaki Pineapple Bowl Recipe
Step 1: Prep and Cook the Chicken
Start by chopping your chicken breast into bite-sized pieces and seasoning it with salt and pepper – simple but important! If you re using an air fryer, lay the chicken pieces evenly in the basket and cook at 380°F for about 10 minutes until cooked through and slightly golden. For stovetop cooking, heat a non-stick pan over medium, spray it lightly with oil, and cook the chicken covered until there s no pink inside, then set it aside. This step makes sure your chicken is juicy and ready to soak up that sauce.
Step 2: Whip Up the Teriyaki Sauce
In a mason jar or small bowl, combine coconut aminos, toasted sesame oil, lite pancake syrup, garlic powder, and ground ginger – then give it a good shake or whisk. Pour the mixture into a saucepan and bring it to a simmer over medium heat. Before it boils, mix your tapioca flour and water together, then slowly whisk that into the sauce. Keep whisking as it thickens to a glossy, luscious consistency – this trick keeps the sauce silky without lumps.
Step 3: Add Chicken and Cook Pineapple
Once your sauce has thickened, add the cooked chicken back into the pan using tongs (to avoid adding excess moisture). Stir gently to coat every piece in that delicious teriyaki glaze. Meanwhile, drain your canned pineapple and set it aside; you ll add it to the bowls later for that fresh burst of flavor.
Step 4: Prepare the Rice and Cauliflower Base
Heat the frozen riced cauliflower and basmati rice according to package instructions, then combine them in a bowl with chopped green onions for a pop of freshness. This combo balances the sweetness and adds a lovely texture contrast to your Chicken Teriyaki Pineapple Bowl Recipe.
Step 5: Build Your Bowl
Scoop about 120 grams of your rice blend into each bowl, top with 120 grams of the teriyaki-glazed chicken, and add around 35 grams of the chopped pineapple. Garnish with more green onions, toasted sesame seeds, and red pepper flakes if you like a little heat. This assembly makes each bite balanced and vibrant.
Pro Tips for Making Chicken Teriyaki Pineapple Bowl Recipe
- Don t Skip Tapioca Flour: It s the secret to that perfect thick sauce that clings to the chicken without being gluey.
- Use Coconut Aminos for a Cleaner Flavor: I found it less salty and more naturally sweet compared to soy sauce, which truly enhances the pineapple s freshness.
- Cook Chicken in a Single Layer: Whether air frying or pan cooking, this helps ensure even cooking and a nice sear.
- Avoid Adding Sauce Water: Using tongs to add chicken to the sauce helps prevent watering down that glossy finish you want.
How to Serve Chicken Teriyaki Pineapple Bowl Recipe
Garnishes
I usually top my Chicken Teriyaki Pineapple Bowl with extra chopped green onions and toasted sesame seeds because they add both crunch and that lovely nutty flavor. Sometimes I sprinkle a pinch of red pepper flakes if I m feeling adventurous – it gives just the right kick without overpowering the sweetness.
Side Dishes
Pair this bowl with a simple side of steamed edamame or a crisp cucumber salad to keep things fresh and light. When I m in the mood for something heartier, roasted broccoli or snap peas tossed in garlic butter work beautifully too.
Creative Ways to Present
For a fun twist when hosting friends, I like serving this Chicken Teriyaki Pineapple Bowl Recipe in hollowed-out pineapple halves – it looks tropical and festive! You can also layer the ingredients in clear jars for on-the-go lunches with all the yumminess visible from the outside.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I usually separate the chicken from the rice blend to maintain the best texture when reheating, so nothing gets too soggy.
Freezing
I ve frozen this recipe a couple of times by storing just the cooked chicken and sauce separately from the rice mix. When thawed, it reheats nicely – just warm gently on the stove and fluff the rice again to bring it back to life.
Reheating
To reheat, I prefer using the stovetop over the microwave to keep the chicken tender and avoid drying out. Lower heat with a splash of water or broth helps loosen the sauce, keeping it saucy and delicious like fresh.
FAQs
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Can I use chicken thighs instead of chicken breast for this recipe?
Absolutely! Chicken thighs will give the dish a richer, juicier flavor and tend to stay more tender, especially if you re cooking in a pan. Just adjust cooking time to ensure they re fully cooked through.
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What can I substitute for lite pancake syrup in the teriyaki sauce?
If you don t have lite pancake syrup, you can use honey, maple syrup, or even brown sugar diluted in a bit of water. Just aim for something that adds mild sweetness without overpowering the sauce.
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Is it necessary to use tapioca flour for thickening?
Tapioca flour is great for thickening without clouding the sauce, but cornstarch is a fine alternative if that’s what you have. Just be sure to mix it with water first to avoid lumps.
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Can I make the sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the fridge for up to 3 days. Reheat gently on the stove before combining with the cooked chicken to keep it fresh and flavorful.
Final Thoughts
This Chicken Teriyaki Pineapple Bowl Recipe quickly became one of my family’s favorite go-to meals because it feels like a little tropical vacation in every bite but comes together without fuss. I truly think you ll enjoy how the savory and sweet components play off each other, plus the ease and flexibility of the recipe make it a winner for any weeknight table. Give it a try the next time you want something cozy yet bright – I promise it s a bowl you ll want to make again and again!
Print
Chicken Teriyaki Pineapple Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Air Frying
- Cuisine: Asian
- Diet: Low Fat
Description
This Chicken Teriyaki Pineapple Bowl is a delicious, balanced meal featuring tender air-fried chicken breast coated in a homemade teriyaki sauce, served over a flavorful blend of riced cauliflower and basmati rice, with a refreshing pineapple topping and garnished with green onions, sesame seeds, and red pepper flakes. It offers a healthy twist with light ingredients and simple cooking techniques to bring a vibrant Asian-inspired dish to your table in about 25 minutes.
Ingredients
Chicken
- 1 lb. boneless skinless chicken breast, cubed
- Salt and pepper, to taste
Teriyaki Sauce
- 1/2 cup Coconut Aminos (160g)
- 1 tsp. toasted sesame oil
- 2 tbsp. lite pancake syrup
- 1 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1 tsp. tapioca flour (for thickening)
- 1 tsp. water (for thickening)
Bowls
- 8 oz. can chopped pineapples, drained
- 10 oz. bag frozen riced cauliflower
- 1 bag Uncle Ben’s Basmati ready rice
- 2 green onions, chopped
Garnish
- Chopped green onions
- Toasted sesame seeds
- Red pepper flakes
Instructions
- Prepare the chicken: Chop the chicken breast into bite-sized pieces and season with salt and pepper evenly to enhance flavor.
- Cook the chicken (Air fryer method): Preheat the air fryer to 380°F. Place the chicken pieces in an even layer in the air fryer basket. Cook for 10 minutes until the chicken is cooked through and no longer pink inside.
- Make the teriyaki sauce: In a mason jar or small bowl, combine coconut aminos, toasted sesame oil, lite pancake syrup, garlic powder, and ground ginger. Shake or whisk well to mix thoroughly.
- Thicken the sauce: Pour the mixed sauce into a pan over medium heat on the stovetop. Stir in the tapioca flour and water mixture. Bring the sauce to a gentle boil while whisking continuously until it thickens to a smooth glaze consistency.
- Combine chicken and sauce: Once thickened, add the cooked chicken from the air fryer to the sauce using tongs, ensuring no excess juices enter the sauce. Toss to coat the chicken evenly.
- Prepare the rice and cauliflower: Heat the frozen riced cauliflower and the Uncle Ben’s Basmati ready rice according to their package instructions. Combine both in a bowl and mix in the chopped green onions.
- Assemble the teriyaki bowl: In each bowl, layer 120 grams of the rice and cauliflower mixture, 120 grams of the glazed chicken, and 35 grams of chopped pineapple. Garnish with additional chopped green onions, toasted sesame seeds, and red pepper flakes as desired.
Notes
- To reduce carbohydrate content, use all cauliflower rice and omit the basmati rice.
- Nutrition facts provided are estimates and may vary based on ingredient brands and measurements.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Feel free to adjust the sweetness of the teriyaki sauce by varying the lite pancake syrup quantity.
Nutrition
- Serving Size: 1 bowl
- Calories: 329 kcal
- Sugar: 16 g
- Sodium: 850 mg
- Fat: 3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 85 mg
