Who needs takeout when you can make a homemade version of your favorite restaurant meal at home? This chicken teriyaki pineapple bowl for one is the perfect example of an easy, healthy, and affordable recipe that’s also packed with flavor. Not only are these chicken teriyaki pineapple bowls quick and simple to make with this easy recipe, but this bowl only requires a few ingredients that you probably already have in your pantry and refrigerator.
What Is A Chicken Teriyaki Pineapple bowl?
Chicken teriyaki is a Japanese dish that is traditionally prepared by simmering chicken in a flavorful sweet and savory sauce. It’s usually served with rice and can be found in many bento boxes (which is pretty much the best combination of Asian flavors). Chicken and pineapple are great together because the savory flavor of the chicken teriyaki complements the sweetness of the pineapple.
This healthy teriyaki chicken recipe also features caramelized onions to add another layer of flavor to this bowl as well as some extra nutrients like vitamin C, manganese, and fiber. These teriyaki chicken pineapple bowls are a complete meal and healthy dinner idea or a bowl you can take to work for lunch as a meal prep option the next day.
Ingredients needed to make this Chicken Teriyaki Pineapple recipe
All you need to make chicken teriyaki pineapple bowls are a few ingredients. Your shopping list will include:
For The Bowl
- Chicken Breast, cubed
- Bell Pepper, sliced
- Green Onion
- Small Zucchini, sliced
- Pineapple, cubed (substitute: Pineapple Chunks from the can)
- Avocado Oil
- Green onions (for garnish)
- Sesame Seeds (for garnish)
For the Sticky Rice
- White Jasmine Rice or Brown Rice
- Coconut Aminos (substitute: Light Soy Sauce – if not gluten-free)
- Brown Sugar
- Rice Vinegar
- Sesame Oil
- Ginger, minced (substitute: Garlic Powder)
- Garlic, minced (substitute: Garlic Seasoning)
- Arrowroot Powder (substitute: Cornstarch)
Boneless Skinless Chicken Breasts: In this recipe, we are using chicken breast cut into bite sized cubes.
Bell Pepper: I like using fresh veggies in this recipe when they are in season. I’m using a red bell pepper in this recipe cut into bite sized pieces. You can use any color of bell pepper here but the red bell peppers have a sweeter flavor.
Green Onion: I’m using the white and green parts of one green onion in this recipe to introduce a mild onion flavor.
Zucchini: I’m using half of a small zucchini in this recipe since it’s easy to find usually in the summer through the fall and pairs well with the red peppers in this dish.
Pineapple: This recipe calls for fresh pineapple which isn’t always in season so you can use canned pineapple and cut it into bite sized pieces.
Avocado Oil: I’m using avocado oil to cook the chicken and vegetables in this recipe because of its high smoke point of about 520° Fahrenheit. It is also a very neutral tasting oil which is great for this dish since we are already preparing a sauce to go over the chicken and vegetables.
Rice Vinegar: Rice Vinegar is a milder less acidic vinegar used in East Asian cooking to add a bit of sweetness. Rice vinegar is made from fermented rice when the sugars in rice are converted to alcohol, then through a second fermentation process into the acid we know as rice vinegar.
Sesame Oil: Sesame oil is a type of vegetable oil derived from sesame seeds. We are using it in this dish to add a bit of nuttiness to the sauce.
Coconut Aminos: Coconut Aminos is a dark sauce made by fermenting coconut palm sap with sea salt. It tastes very similar to soy sauce but is slightly sweeter. Using coconut aminos also keeps this dish gluten free. If you cannot find coconut aminos you can substitute it for light soy sauce in this recipe.
Arrowroot Powder: Arrowroot powder is a gluten free option used to thicken sauces at a much lower temperature than cornstarch. It is made from a starchy substance extracted from a tropical plant. If you can’t find arrowroot powder and do not need to keep this dish gluten free you can substitute cornstarch.
Jasmine Rice: Is a type of long-rice white rice that is very fragrant and slightly sticky and flavorful when cooked. It works well in this dish as the base of your dish. If you can’t find jasmine rice you can substitute brown rice or coconut rice in this recipe. You can use frozen rice to keep your cooking time down in this recipe and complete your tasty meal.
Equipment need for this recipe
For this recipe, you’ll need the following equipment:
- Cutting Board
- Rice Cooker or Pot
- Skillet / Pan
- Small bowl
step-by-step instructions to make a Chicken Teriyaki Pineapple Bowl
Storage and leftovers
This is a single serve meal so you will not need to store the meal after it’s prepared.
You will likely have leftover vegetables and sauce ingredients. Bell Pepper, Zucchini, and Green Onion will store in your fridge (chopped) for about 5-7 days and can be used in another single serve recipe.
Pineapple can be used fresh in this dish or canned. There will be a little left over which can be used as a snack or frozen in a smoothie.
All of your sauce ingredients will store in their original containers in your refrigerator or pantry for up to a year.
Frequently Asked Questions (FAQs)
Let’s Make a Chicken Teriyaki Pineapple Bowl
This chicken teriyaki pineapple bowl is an explosion of flavors that is both easy to make and healthy. The sweetness of the pineapple complements the savory teriyaki sauce, while the caramelized onions add depth to the dish. Plus, this recipe is perfect for those who are looking for a balanced meal that is packed with essential nutrients like fiber.
So go ahead, give it a try and let your taste buds dance with joy! And don’t forget to share this recipe with us on social media.
This Chicken Teriyaki Pineapple Bowl for One is the perfect healthy recipe that you can make for yourself whenever you’re craving something delicious but don’t have much time to make it.
For the Bowl
- 4–5 ounces Boneless Skinless Chicken Breast, cubed
- 1/2 Bell Pepper, sliced
- 1 Green Onion
- 1/2 Small Zucchini, sliced
- 1/2 cup Pineapple, cubed (or pineapple chunks from the can)
- 1/2 tablespoon Avocado Oil
- Green Onions (for garnish)
- Sesame Seeds (for garnish)
For the Sauce
- 1/8 cup Coconut Aminos (substitute: Light Soy Sauce – if not gluten free)
- 1 tablespoon Brown Sugar
- 1/2 tablespoon Rice Vinegar
- 1/4 teaspoon Sesame Oil
- 1/4 bulb Ginger minced (substitute: 1/2 tsp ginger seasoning)
- 1 clove Garlic, minced (substitute: 1/2 tsp garlic seasoning)
- 1 tablespoon Honey
- 1 teaspoon Arrowroot Powder (substitute: cornstarch)
For the Rice
- 1/2 cup Jasmine Rice (or Brown Rice)
- Cut the chicken breast into 1.5 inch cubes and set aside.
- Slice vegetables and cube pineapple into bite-sized pieces and set aside. While chopping separate the green from the white part of the green onion.
- Prepare the sauce by whisking ingredients (except the arrowroot powder) together in a small bowl. Add the arrowroot powder at the end and allow the sauce to thicken.
- In a large skillet, heat ½ tablespoon avocado oil on medium-high heat.
- Once the skillet is fully heated, add the cubed chicken and cook thoroughly until browned (about 5 minutes on each side).
- Push chicken to the side of the hot skillet and add the white parts of the green onion, bell peppers, zucchini, and pineapple to the skillet until softened and seared.
- Then add the teriyaki sauce to the skillet and stir until the sauce thickens and becomes sticky.
- Serve with jasmine rice and garnish with green onions and sesame seeds.
- Eat and enjoy!