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teriyaki chicken pineapple bowl 443186876

Make Your Teriyaki Chicken Pineapple Bowl

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Easy Teriyaki Chicken Pineapple Bowls! Savory glazed chicken, sweet pineapple, and sushi rice with fresh customizable toppings. A family favorite!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 1
Course: Dinner Ideas
Cuisine: Asian
Calories: 634
Ingredients Method Nutrition Notes

Ingredients
  

Sushi Rice
  • 2 cups short grain sushi rice
  • 2 cups water
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon Morton kosher salt
Teriyaki Chicken
  • ½ cup soy sauce
  • ¼ cup water
  • ¼ cup light brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1” pieces (add a little more if you like, for 4 dinner-size portions – no need to adjust the teriyaki glaze ingredients)
Creamy Spicy Mayo Vinaigrette
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sriracha
  • ⅓ cup mayonnaise
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons water
Additional Toppings (all optional and to taste)
  • pickled red onions (See Notes below)
  • 1 cup shelled edamame, steamed
  • 1 cup diced fresh pineapple
  • 1 Persian cucumber, thinly sliced
  • 1 carrot, peeled into ribbons or thinly sliced
  • Green onion, sliced + sesame seeds, for garnish

Method
 

Sushi Rice
  1. Rinse rice in a fine mesh sieve until the water runs clear for more separated grains, or skip this step if preferred.
  2. Cook rice in a rice cooker according to manufacturer's instructions, or on the stovetop per package directions until plump and tender. Prepare the teriyaki chicken while the rice cooks.
  3. Whisk together rice wine vinegar, sugar, and salt in a small bowl. Sprinkle evenly over the cooked rice and fold briefly to incorporate.
Teriyaki Chicken
  1. Preheat oven to 400°F.
  2. In a small saucepan over medium to medium-high heat, whisk together soy sauce, water, light brown sugar, rice wine vinegar, garlic, ginger, sesame oil, and cornstarch. Cook for 2-3 minutes until thickened into a glaze that coats the back of a spoon; add water a tablespoon at a time if it becomes too thick.
  3. Add half of the teriyaki sauce to a medium bowl, then whisk in the olive oil. Add the cubed chicken and fold until evenly coated.
  4. Place chicken on a foil-lined rimmed sheet pan and bake for 10-15 minutes until cooked through. Brush chicken with the reserved teriyaki sauce, then broil for 2-3 minutes until browned and caramelized, watching carefully to prevent burning.
Creamy Spicy Mayo Vinaigrette
  1. In a small bowl, whisk together rice vinegar, lime juice, and sriracha. Add mayonnaise and sesame oil, and whisk to combine. Add water if desired, and whisk until smooth. Refrigerate until ready to use.
Assemble
  1. Divide rice into two large or three to four smaller bowls. Top with teriyaki chicken, pickled red onions, and your chosen toppings. Drizzle with spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy immediately.

Nutrition

Calories: 634kcalCarbohydrates: 48gProtein: 44gFat: 29gSaturated Fat: 5gCholesterol: 104mgSodium: 2532mgFiber: 4gSugar: 15g

Notes

Note about the Pickled Red Onions – This recipe is a favorite around here – it goes great with so many meals! If you're serving pickled onions with these bowls, I recommend making these first, or even the day prior, so they have some time to pickle while you're making the rest of the bowl. Also – know that the thinner you slice the onion, the faster it will pickle!