Description
Sweet and savory chicken bowls with pineapple, vegetables, and homemade teriyaki sauce.
Ingredients
- 1/2 cup low sodium soy sauce
- 1/2 cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger, minced
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons vegetable oil, divided
- 2 large chicken breasts (about 1 1/4 pounds), cut into bite-size pieces
- 1/2 teaspoon kosher salt
- 1 red bell pepper, chopped into 1-inch pieces
- 1 1/2 cups broccoli florets
- 1 cup pineapple chunks
- 3 green onions, cut into 1-inch pieces
- 2 tablespoons water
- 1 tablespoon cornstarch
- 4 cups cooked white rice
- 1 tablespoon sesame seeds
- 2 tablespoons sliced green onions for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Set the sauce aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Season the chicken pieces with kosher salt and add them to the skillet in a single layer. Cook for 5 to 6 minutes, stirring occasionally, until browned and the chicken reaches an internal temperature of 165 degrees F.
- Transfer the cooked chicken to a clean plate.
- Add the remaining tablespoon of vegetable oil to the skillet. Stir in the red bell pepper, broccoli florets, pineapple chunks, and green onions.
- Cook the vegetables for 3 to 4 minutes until crisp-tender.
- Return the skillet to medium-low heat and pour in the prepared teriyaki sauce. Bring the mixture to a gentle simmer.
- In a small bowl, whisk together the water and cornstarch until smooth. Slowly stir the mixture into the simmering sauce and cook for 1 to 2 minutes until thickened.
- Add the cooked chicken and vegetables back to the skillet and toss until everything is coated in the sauce and heated through.
- Divide the cooked rice among serving bowls and spoon the pineapple teriyaki chicken mixture over the top.
- Garnish with sesame seeds and sliced green onions before serving.
- Refrigerate leftovers within 2 hours and reheat thoroughly before serving again.
Notes
- Fresh pineapple adds extra sweetness and texture, but canned pineapple works well for convenience.
- Serve with steamed edamame or cucumber salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired