Teriyaki Chicken Pineapple Bowls – a delicious recipe with pineapple, canola oil, chicken, soy sauce, brown sugar, honey. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut pineapple in half, lengthwise. Use a spoon to scoop out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple boats are sturdy. Set aside flesh for later, drain any juices.
2
Heat the oil in a large skillet over high heat. Add the chicken thighs and cook, stirring occasionally, 2 minutes. Add soy sauce, brown sugar, and honey, and stir to combine. Bring the mixture to a boil, then turn the heat down to medium-low and cook, stirring occasionally, until the sauce is thick and the chicken is cooked through, 8 to 12 minutes. Add the sesame seeds and stir to combine, then remove the pan from the heat.
3
Scoop a cup of rice into each of the pineapple boats, then divide the teriyaki chicken and pineapple chunks (if using) among the boats. Top with cilantro if desired and serve.
766
kcal
Calories
21
g
Fat
107
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pineapple large, 1 tablespoon canola oil, 1 pound boneless skinless chicken thighs cut into 1-inch pieces, 3/4 cup soy sauce, and more.
Yes, Teriyaki Chicken Pineapple Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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