Teriyaki Pineapple Chicken Bowls
These bowls are a delightful combination of savory chicken and sweet pineapple in a tangy teriyaki sauce. Perfect for busy weeknights and easy to prepare in about 30 minutes.
Ingredients
For the teriyaki sauce
- 2 teaspoons cornstarch
- 1/3 cup low sodium soy sauce use tamari for gluten-free
- 1 tablespoon mirin or substitute with 1 teaspoon rice vinegar and 1 teaspoon extra honey
- 4 to 5 tablespoons honey adjust quantity depending on pineapple sweetness
- 1/4 cup pineapple juice
- 1 tablespoon garlic powder
For the chicken
- 8 to 10 pieces boneless skinless chicken thighs, cut into 1 to 1 1/2 inch bite-sized pieces can substitute with boneless skinless chicken breast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon onion powder
- 1/4 cup flour, or more as needed prevent gummy texture by tapping off excess
- 2 tablespoons olive oil, divided in half
For the vegetables
- 1 onion, cut into 1 to 1 1/2 inch bite-sized pieces
- 1 piece red bell pepper, cut into 1 to 1 1/2 inch bite-sized pieces
- 1 cup frozen edamame
- 1 cup pineapple, cut into 1 to 1 1/2 inch bite-sized pieces fresh offers the best texture
For serving
- 4 cups cooked rice can also use brown rice, cauliflower rice, or noodles
Instructions
Preparation of Sauce
- Add the cornstarch, soy sauce, honey, pineapple juice, garlic powder, and mirin to a mixing bowl and combine. Set aside.
Preparation of Chicken
- Coat the cut chicken thighs with salt, pepper, garlic powder, and onion powder. Then coat the chicken in flour.
Cooking Chicken
- On medium heat, heat up your skillet and add a tablespoon of olive oil. Once hot, add the chicken in a single layer, do this in batches if needed. Cook for 5 minutes or until the chicken releases from the pan. Then flip the chicken to cook the other side for another 5 minutes.
Cooking Vegetables
- Remove the chicken from the skillet and set aside. Add the second tablespoon of olive oil and add the onions and bell peppers. Saute for 3 to 4 minutes.
Adding Sauce and Edamame
- Add the sauce to the skillet and simmer for 3 to 4 minutes. Then, add the frozen edamame and cook for another 3 to 4 minutes.
Finishing the Dish
- Add the pineapple to the skillet and allow the mixture to simmer for 2 to 3 minutes or until the teriyaki sauce has thickened to your liking. Then, add the cooked chicken to the sauce and toss well to combine.
- Serve with cooked rice or a side of your choice, and consider adding green onions and sesame seeds for garnish.
Notes
Make-ahead the components separately and store in airtight containers for up to 3 days. Reheat in a skillet to retain texture. Gluten-free variations available using cornstarch, rice flour, and tamari. Vegan option by replacing chicken with firm tofu.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 65gProtein: 30gFat: 10gSaturated Fat: 1gSodium: 600mgFiber: 7gSugar: 14g
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