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- 2 boneless, skinless chicken breasts - 1 cup teriyaki sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 ripe pineapple, halved and cored - 1 bell pepper (red or yellow), diced - 1 carrot, shredded - 1/2 cup green onions, chopped - 1 tablespoon sesame seeds - Cooked jasmine rice, for serving - Salt and pepper to taste - Large skillet - Baking dish - Knife - Cutting board - Measuring cups and spoons - Spoon for stirring One serving of teriyaki chicken pineapple bowls provides: - Calories: 425 - Protein: 30g - Carbohydrates: 52g - Fat: 12g - Fiber: 3g - Sugar: 15g This meal packs a tasty punch with a mix of protein, carbs, and healthy fats. The pineapple adds natural sweetness, while the teriyaki sauce gives it a savory kick. Enjoy this dish knowing you are fueling your body with good food. {{ingredient_image_1}} Start by putting the chicken breasts in a bowl. Pour in one cup of teriyaki sauce. Add one teaspoon of garlic powder and one teaspoon of ginger powder. Don’t forget to add salt and pepper to taste. Mix it all well. Cover the bowl and let it sit for at least 30 minutes. For a richer taste, marinate it for up to two hours. The longer you marinate, the better the flavor. Preheat your oven to 375°F (190°C). Heat one tablespoon of olive oil in a large skillet over medium-high heat. Take the chicken out of the marinade but keep the marinade. Place the chicken in the skillet and sear it for about five minutes on each side. Look for a nice golden color. Once seared, move the chicken to a baking dish. Pour the reserved marinade over the chicken. Bake it for 20 to 25 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). While the chicken is baking, prepare the pineapple bowls. Slice a ripe pineapple in half and remove the core. Leave a thick shell to hold the filling. Chop the pineapple flesh you just scooped out and set it aside. In the same skillet, add a diced bell pepper and shredded carrot. Toss in the chopped pineapple flesh too. Stir-fry this mix for about five minutes until it’s tender. Once the chicken is cooked, take it out of the oven. Slice it into strips. Mix the sliced chicken with your stir-fried vegetables in the skillet. Now, it’s time to assemble! Take each pineapple half and fill it with a scoop of jasmine rice. Top it with the chicken and vegetable mix. For a nice touch, garnish with chopped green onions and sprinkle sesame seeds on top. This adds a lovely crunch and makes it look beautiful! To boost the flavor of your teriyaki chicken, start with a good marinade. Use 1 cup of teriyaki sauce. Add 1 teaspoon of garlic powder and 1 teaspoon of ginger powder. These spices add depth. Let the chicken marinate for at least 30 minutes. For more flavor, you can marinate it for up to 2 hours. Make sure to season with salt and pepper to taste. This simple step makes a big difference in taste. Cooking chicken properly is key for juicy results. After searing the chicken, bake it in the oven at 375°F (190°C). Bake for 20 to 25 minutes. Check that it reaches an internal temperature of 165°F (75°C). This ensures your chicken is safe to eat and moist. Overcooking can lead to dry chicken, so watch the time closely. For a stunning presentation, use ripe pineapples. Cut them in half and scoop out the flesh carefully. Keep the outer shell intact for serving. Fill the hollowed-out pineapple with jasmine rice first. Then, add the chicken and veggie mix on top. Sprinkle with chopped green onions and sesame seeds. This adds color and crunch. Your dish will look great on the table! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours. This will enhance the flavor and tenderness of the meat. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check that it reaches 165°F (75°C). Choose Ripe Pineapple: Make sure your pineapple is ripe for the best sweetness and flavor. A slightly soft feel and sweet aroma indicate ripeness. Experiment with Vegetables: Feel free to add or substitute vegetables in the stir-fry. Broccoli, snap peas, or zucchini work great in this dish! {{image_2}} You can swap chicken for many proteins. Try shrimp, beef, or tofu. Each adds unique flavor. Shrimp cooks fast and absorbs teriyaki well. Beef gives a rich taste, while tofu is great for plant-based eaters. Just adjust the cooking time based on what you use. For a vegetarian or vegan option, use mushrooms or tempeh. Both mimic meat's texture nicely. Marinate them just like chicken. You can also add extra veggies like zucchini or broccoli for more nutrients. Serve with rice or quinoa for a filling meal. You can change flavors easily. Use different sauces like hoisin or sweet chili. Add spices like cumin or paprika for a kick. If you want a smoky taste, try adding some smoked paprika. You can also use brown sugar instead of teriyaki sauce for a sweeter dish. Each tweak allows you to create your own unique teriyaki bowl! To keep your teriyaki chicken pineapple bowls fresh, let them cool first. Place the chicken and veggies in an airtight container. You can store the rice separately. This way, it won’t get soggy. Store everything in the fridge for up to three days. When you're ready to eat, reheat the chicken and veggies in a skillet. Add a splash of water or teriyaki sauce to keep it moist. Heat over medium until warm. For the rice, you can microwave it in a bowl with a damp paper towel on top. This helps keep it soft. If you want to save some for later, freezing works great. Allow the chicken and veggies to cool completely before freezing. Use resealable freezer bags or airtight containers. It will keep for up to three months. When you want to eat it, thaw in the fridge overnight and reheat as mentioned above. You can use soy sauce mixed with honey. Combine two tablespoons of soy sauce with one tablespoon of honey. This mix gives a sweet and salty taste similar to teriyaki sauce. You can also use hoisin sauce or make a quick sauce with brown sugar, ginger, and garlic. Yes, fresh pineapple works great! It gives a bright taste and better texture. Just cut the fresh pineapple in half, scoop out the flesh, and use it in your dish. Fresh pineapple adds a nice crunch and flavor. Absolutely! You can grill the chicken on a barbecue. Just marinate it as usual, then grill for about 6-7 minutes per side. You can also roast the pineapple halves on the grill for a smoky taste. To make this dish gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce. Ensure your teriyaki sauce is gluten-free too. Check labels on all ingredients to be safe. Enjoy a delicious meal without worry! We explored delicious teriyaki chicken, focusing on flavors and presentation. From marinating to serving in pineapple bowls, this dish satisfies cravings. You learned about kitchen tools and nutritional info, plus tips for success. I shared ways to adapt the recipe for different diets and storage methods to keep it fresh. Enjoy experimenting with flavors and making this recipe your own. With these insights, you can impress your friends and family with an unforgettable meal.

Teriyaki Chicken Pineapple Bowls

A delicious and vibrant dish featuring marinated chicken served in fresh pineapple bowls with colorful vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 cup teriyaki sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 piece ripe pineapple, halved and cored
  • 1 piece bell pepper (red or yellow), diced
  • 1 piece carrot, shredded
  • 0.5 cup green onions, chopped
  • 1 tablespoon sesame seeds
  • to taste salt and pepper
  • for serving cooked jasmine rice

Instructions
 

  • Start by marinating the chicken breasts in teriyaki sauce, garlic powder, ginger powder, salt, and pepper for at least 30 minutes (or up to 2 hours for more flavor).
  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear the chicken on both sides until golden brown (about 5 minutes per side).
  • Transfer the seared chicken to a baking dish and pour the reserved marinade over the chicken. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • While the chicken is baking, prepare the pineapple bowls. Cut the top off the halved pineapples to use as a base and scoop out the flesh, leaving a thick shell. Chop the scooped-out pineapple flesh and set aside.
  • In the same skillet used for the chicken, add the diced bell pepper, shredded carrot, and the chopped pineapple flesh. Stir-fry for about 5 minutes until tender and slightly caramelized.
  • Remove the chicken from the oven and slice it into strips. Mix the sliced chicken with the vegetable mixture in the skillet.
  • Fill each pineapple half with a scoop of jasmine rice followed by the chicken and vegetable stir-fry mixture.
  • Garnish with chopped green onions and sprinkle sesame seeds on top for added crunch.

Notes

For extra flavor, marinate the chicken for up to 2 hours.
Keyword chicken, dinner, healthy, pineapple, teriyaki