Chicken Teriyaki Pineapple Bowls
Summer's almost over—celebrate it while you can with this simple, flavorful dinner recipe. The pineapple in this teriyaki chicken recipe works as an eye-catching serving vessel and adds fresh and vibrant sweetness to the entire dish. Ready in under an hour, this is the perfect summer dinner to present when you're looking to really wow.
While the pineapple in this recipe does work as an eye-catching serving vessel, its uses don't stop there. Serving our teriyaki chicken in a hollowed pineapple adds fresh and vibrant sweetness to the entire dish. Ready in under an hour, this is the perfect summer dinner to present when you're looking to really wow. It may look complicated, but trust us—this dinner is surprisingly easy to create.
While cutting a pineapple does require a bit of effort, it doesn't have to be complicated. Refer to our video above for a step-by-step guide on hollowing out your pineapple. The best part of this recipe? Not only do you get a delicious dinner and an impressive serving dish, but the extra pineapple is perfect to save as a garnish or after-dinner snack. Win, win, win!
When scooping out the chunks, save some of that juice that pools at the bottom of your pineapple. In this recipe, we add it to our teriyaki for a sweet, vibrant addition to the sauce. Prefer to go more classic? No problem—refer to our classic teriyaki sauce recipe. If you go that route, keep in mind that your sauce will be slightly less thick than the teriyaki sauce used here with cornstarch!
We paired this dinner with white rice, but feel free to get creative. Swap it out for fried rice, pan-fried noodles, or a veggie like Brussels sprouts.
Have you made this yet? Let us know how it went in the comments below!
Ingredients:
1 small pineapple
1/3 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
3/4 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)
Directions:
Step 1
Make bowls: Slice the pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for sauce. Chop the pineapple into smaller pieces to garnish (or snack on) later.
Step 2
Make the sauce: In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.
Step 3
Season chicken all over with salt. In a large skillet 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 sauce over chicken and bring mixture to a simmer.
Step 4
Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more.
Step 5
Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds, and green onions, if using.