Chicken Teriyaki Pineapple Bowls Recipe: An Eye catching Labor day Weekend Meal!

If you're looking for a summer dinner that's sure to impress, look no further than our teriyaki chicken pineapple bowl recipe.

These are guaranteed to go down a treat on Labor day Weekend!

Not only do they make for an eye-catching serving vessel, but they also add a fresh and vibrant sweetness to the dish.

And the best part? They're surprisingly easy to create.

While cutting a pineapple may seem daunting, our step-by-step guide makes it a breeze.

Plus, the extra pineapple can be saved as a garnish or snack.

Make sure to save the juice that pools at the bottom of the pineapple, as it adds a sweet and vibrant addition to the teriyaki sauce.

Serve with white rice or get creative and swap it out for your favourite side dish.

Give this teriyaki chicken pineapple bowl recipe a try and let us know how it went in the comments below!

Teriyaki Chicken Pineapple Bowls Ingredients

For this recipe, we will need

1 small pineapple
⅓ c. low-sodium soy sauce
3 tbsp. packed brown sugar
1 tbsp. pineapple juice
3 cloves garlic, minced
2 tsp. minced fresh ginger
1 tsp. sesame oil
1 tbsp. vegetable oil
¾ lb. boneless skinless chicken breast, chopped
2 tsp. cornstarch
2 tsp. water
2 c. cooked rice, for serving
Sesame seeds, for garnish (optional)
Thinly sliced green onions, for garnish (optional)

To prepare this dish, we will need to cook the rice separately and set it aside.

Then, we will mix together the soy sauce, brown sugar, pineapple juice, garlic, ginger, sesame oil, and vegetable oil to create a marinade. We will marinate the chopped chicken breast in the mixture for at least 30 minutes before cooking it in a pan with cornstarch and water.

Once the chicken is cooked, we will serve it in the pineapple bowls, which can be made by cutting a small pineapple in half and scooping out the flesh.

The cooked rice can be added to the bowls along with the teriyaki chicken. Finally, we can garnish the dish with sesame seeds and thinly sliced green onions.

How to make chicken teriyaki pineapple bowls - Step by Step Instructions

To make these delicious chicken teriyaki pineapple bowls, follow these simple steps:

Make the pineapple bowls: Cut a pineapple in half lengthwise, leaving the stem intact. Slice around the perimeter of the pineapple, angling the knife towards the middle, and then make a few cuts across.
Scoop out the chunks with a spoon and reserve about 1 tablespoon of pineapple juice for the sauce. Cut the remaining pineapple into smaller pieces to garnish later.
Brush the pineapple bowls with some oil and bake them in the oven at 180°C for 5 minutes or until they are slightly browned.
Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
Cook the chicken: Season the chicken all over with salt. In a large frying pan over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on the second side, about 3 minutes more. Pour the sauce over the chicken and bring the mixture to a simmer.
Make the slurry: Whisk together cornstarch and water, then stir into the sauce. Simmer until the sauce is thickened and the chicken is cooked through, 8 to 10 minutes more.
Assemble the bowls: Divide the fried rice and chicken stir fry between the pineapple bowls.
Garnish with chopped pineapple, sesame seeds, and green onions, if using. Serve with steamed broccoli and green beans on the side.

Remember to check the chicken with a meat thermometer to ensure it is cooked all the way through. The internal temperature should be 75°C.

Now it's time for your family and friends to grab a delicious teriyaki chicken pineapple bowl while you sit back and take all the applause!

Go you!