Why You’ll Love This Pineapple Teriyaki Chicken Bowl

• It’s a perfect balance of flavors. The savory, umami-rich teriyaki sauce pairs beautifully with the natural sweetness of the pineapple, while a hint of ginger and garlic adds a lovely warmth that ties everything together.
• It’s a complete meal in one pan (and one bowl!). You get your protein, your veggies, and your carbs all cooking together harmoniously, which means less cleanup and more time to actually enjoy your dinner.
• It’s incredibly versatile. Not a fan of bell peppers? Swap in broccoli or snap peas. Prefer brown rice or quinoa instead of white rice? Go for it! This recipe is a wonderful template you can adapt based on what you have on hand.
• It’s a crowd-pleaser. From kids to adults, it’s hard to find someone who doesn’t love the sweet-and-salty combo happening here. It’s a guaranteed hit for family dinners or even when you’re meal-prepping for the week ahead.

Ingredients & Tools

• 500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1/2 a large red onion, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp avocado oil or vegetable oil, divided
• 2 cups cooked white or brown rice, for serving
• 2 spring onions, sliced, for garnish
• 1 tbsp sesame seeds, for garnish

For the Homemade Teriyaki Sauce:

• 1/3 cup soy sauce (or tamari for gluten-free)
• 1/4 cup pineapple juice (from the fresh pineapple!)
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Tools: A large skillet or wok, a small bowl for the sauce, a sharp knife, and a cutting board.

The key here, honestly, is using fresh pineapple. The juice it releases as it cooks becomes part of the sauce, adding a brightness that canned pineapple just can’t match. And making your own teriyaki sauce is a game-changer—it’s so simple and lets you control the sweetness and saltiness perfectly.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs vs. breasts? I personally love the richer flavor and juiciness of chicken thighs in this recipe, as they stay tender even if you accidentally overcook them a little. But chicken breasts work perfectly well if that’s what you prefer—just be careful not to overcook them.
• Why fresh pineapple? As I mentioned, it’s a game-changer. The enzyme bromelain in fresh pineapple also acts as a natural tenderizer for the chicken. If you must use canned, make sure it’s packed in juice, not syrup, and drain it well. You’ll need to use water or broth for the sauce instead of the pineapple juice.
• Prepping is key. This recipe comes together fast once you start cooking. Having all your veggies chopped, your sauce mixed, and your chicken cut before you turn on the stove is the secret to a stress-free, seamless cooking experience. It’s called ‘mise en place’ and it makes you feel like a pro.
• Don’t skip the cornstarch slurry. This is what transforms your liquid sauce into that beautiful, glossy, cling-to-the-chicken glaze we’re after. Make sure to mix the cornstarch with cold water first to avoid lumps.

How to Make Pineapple Teriyaki Chicken Bowl

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — The cool, crisp, and slightly tangy flavor of thinly sliced cucumbers with a bit of rice vinegar provides a refreshing contrast to the rich, sweet teriyaki sauce.
• Steamed edamame sprinkled with sea salt — These are fantastic for nibbling on alongside the bowl, adding a different texture and a pop of pure, simple flavor.
• Quick-pickled carrots and radishes — A quick pickle (just soak thin slices in vinegar, water, and a pinch of sugar for 15 minutes) adds a bright, acidic crunch that cuts through the sweetness beautifully.

Drinks

• A crisp, dry Riesling or Pinot Grigio — The slight sweetness and acidity in these wines complement the tropical pineapple and balance the saltiness of the soy sauce perfectly.
• An ice-cold Japanese lager — The clean, crisp finish of a beer like Asahi or Sapporo is a classic pairing that cleanses the palate between bites.
• Sparkling water with a wedge of lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds.

Something Sweet

• A scoop of green tea ice cream (matcha) — The slightly bitter, earthy notes of matcha are a sophisticated and delightful way to end the meal, contrasting with the sweet notes of the dinner.
• Fresh mango slices with a sprinkle of chili powder — This keeps the tropical theme going and the touch of spice is a fun, unexpected twist.
• Simple fortune cookies — It’s a classic for a reason! They’re light, crunchy, and a little bit fun to finish the experience.

Top Mistakes to Avoid

• Mistake: Adding the cornstarch directly to the hot sauce. This will almost guarantee you’ll have lumpy sauce. Always, always mix it with a cold liquid first to create a smooth slurry before introducing it to heat.
• Mistake: Overcrowding the pan when browning the chicken. If you dump all the chicken in at once, it will steam instead of sear. Cook in batches if your pan isn’t large enough to hold the pieces in a single layer without touching.
• Mistake: Overcooking the sauce after adding the slurry. The thickening happens quickly. Once the sauce is glossy and coats your spoon, it’s done. Continuing to boil it can make it become too thick and gummy.
• Mistake: Skipping the step to caramelize the pineapple. Taking that extra minute to get some color on the pineapple chunks adds a depth of flavor that is totally worth it. It transforms them from simply sweet to complexly caramelized.

Expert Tips

• Tip: Velvet your chicken for extra tenderness. For restaurant-level tender chicken, marinate the raw pieces in 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of baking soda for 15-20 minutes before cooking. Rinse and pat dry, then proceed. It makes a noticeable difference!
• Tip: Char your pineapple. If you really want to amp up the flavor, throw the pineapple chunks on a hot grill pan for a minute or two before adding them to the skillet. The smoky char is incredible with the teriyaki.
• Tip: Make it a freezer meal. You can freeze the cooked chicken and veggie mixture (without the rice) for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet, adding a tiny splash of water or pineapple juice to loosen the sauce.
• Tip: Toast your sesame seeds. A quick toast in a dry pan over low heat for a few minutes until they’re golden brown will unlock a much deeper, nuttier aroma that elevates the final garnish.

FAQs

Can I make this recipe vegetarian or vegan?
Absolutely! For a vegetarian version, substitute the chicken with extra-firm tofu or tempeh. Press the tofu well to remove water, then cube and pan-fry until golden before proceeding. For vegan, ensure you use maple syrup instead of honey in the sauce, and double-check that your soy sauce is vegan-friendly (most are, but some have trace additives). The rest of the recipe is naturally plant-based.

How long do leftovers last in the fridge?
Stored in an airtight container, the chicken and vegetable mixture will keep well for 3-4 days. I recommend storing the rice separately from the saucy chicken to prevent it from getting mushy. Reheat gently in the microwave or in a skillet on the stove, adding a teaspoon or two of water to help the sauce loosen up again.

My sauce didn’t thicken. What happened?
This usually happens for one of two reasons. First, the cornstarch slurry might not have been mixed well enough, or the cornstarch had lost its potency (it does have a shelf life). Second, the sauce might not have been brought to a full, bubbling simmer after adding the slurry. The heat is necessary to activate the thickening power of the cornstarch. If this happens, just mix another half-tablespoon of cornstarch with a tablespoon of cold water and stir it in, then simmer for another minute.

Can I use bottled teriyaki sauce instead?
You can, for a shortcut. I’d recommend using about 3/4 cup of a good-quality bottled sauce. However, homemade is less sugary and allows you to harness the fresh pineapple juice, which really makes this dish special. If using bottled, you might want to add a tablespoon of pineapple juice or rice vinegar to brighten it up a bit.

What other vegetables can I add?
This is a great “clean out the fridge” recipe! Broccoli florets, snap peas, sliced carrots, mushrooms, or even zucchini would all be wonderful additions. Just keep in mind their cooking times—harder veggies like carrots should go in with the bell peppers, while quicker-cooking veggies like snap peas can be added in the last 2-3 minutes of cooking.