Teriyaki Pineapple Chicken Bowls

This chicken pineapple bowl recipe is a rice bowl with sweet-savory chicken, cooked rice and fresh pineapple salsa. It’s a teriyaki-style dish that would be great for lunch or a light dinner. You can also make it for meal prep or, for a special occasion, serve it in a fresh pineapple bowl!

If you have extra pineapple, you might also like my Cucumber and Pineapple Salad, which uses lime and red onion in a fresh side dish. Japanese BBQ Chicken and Rice is another chicken and rice dinner with Japanese flavors, and this Spicy Jalapeno Pineapple Salsa pairs pineapple and jalapeño in a chunky salsa you can scoop with chips or spoon over tacos. If you enjoy Japanese flavors, you might like to try making your own 7-Spice Seasoning next.

Why This Chicken Pineapple Bowl Works

• Skillet cooking: Bite-size chicken pieces cook quickly in a skillet and the other components are quick and easy to prepare. You don’t need the oven on to make this dish.
• Full bowl dinner: Rice, chicken, salsa and sauce make a complete bowl with no separate side needed unless you want one.
• Contrasting flavors and textures: The chicken and rice are warm, while the pineapple topping is chopped small and chilled. You have sweet, savory, tangy and a little spicy in the mix.
• Adjustable spice: You can tweak the jalapeño amount to match your preferred spice level.

Pineapple Chicken Bowls Recipe Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Chicken breast: I like cut the chicken into more or less even-sized pieces for even cooking and good sauce coverage.
• Olive oil: Used to brown the chicken before the sauce goes in. A neutral oil is fine too if you don’t want the flavor of olive oil.
• Garlic: Add the minced cloves with the soy sauce, honey, vinegar, and ginger. The liquid helps stop the garlic from catching and burning in the hot skillet.
• Soy sauce: Gives the skillet sauce its savory base. It’s also used in the drizzle, so I usually choose Low Sodium Soy Sauce for more control over the salt level.
• Honey: This sweetens the sauce and helps it coat the chicken as it simmers. Honey also softens the lime and soy sauce flavors in the drizzle.
• Rice vinegar: A little acidity balances the soy and honey mixture. I like rice vinegar because it’s milder than plain white vinegar and gives a softer flavor.
• Ground ginger: Powdered ginger blends straight into the sauce with no peeling or grating required. It gives the chicken a warm spice flavor.
• Cooked rice: Use warm cooked rice as the base for the bowls. White rice, jasmine rice, brown rice, or coconut rice can all work, so use whatever you happen to have left over. You can serve the rice cold or warm it up before assembling the bowls.
• Green onions: Slice them thinly and add them at the end. They give the finished bowls a fresh garnish without adding a strong onion flavor. This ingredient is optional.
• Fresh pineapple: I like to chop it quite small for good blending. Fresh pineapple is firmer than canned pineapple, which is why I prefer its texture in the salsa.
• Red bell pepper: Dice it small so it mixes evenly with the pineapple. Bell pepper adds crunch, color and a mild sweetness.
• Red onion: A small dice is best here because raw onion can easily take over. Feel free to use less if your onion is especially strong. Sometimes I soak raw onion in cold water for 15 minutes, as this removes some of its harsh flavor.
• Jalapeño: This is optional. Remove the seeds and membrane for milder heat, or use more if you want the salsa spicier.
• Fresh cilantro: Chop it finely so it mixes through the salsa. It adds a fresh herb flavor to the pineapple mixture.
• Lime juice: Fresh lime juice is best in the salsa and the drizzle, for a nice fresh taste.
• Salt: It’s best to start with just a small pinch in the salsa. Add more only after tasting because the soy sauce already adds salt to the recipe.
• Mayonnaise: This makes the drizzle smooth and creamy. I tried different kinds and found that regular mayo gives the best texture and fullest taste.
• Garlic powder: Use this in the drizzle because it blends in smoothly. Fresh garlic would be too strong in an uncooked sauce.

Substitutions and Variations

• Use chicken thighs: Boneless, skinless chicken thighs can replace chicken breast. Cut them into small pieces so they cook evenly.
• Change the rice: Jasmine rice, brown rice, or coconut rice can be used for the bowl base. You can use leftover rice or cook it just for this recipe.
• Make it mild: Skip the jalapeño. You could add more red bell pepper in its place if you want the same amount of salsa.
• Different color bell pepper: Try green, orange, or yellow bell pepper in these chicken teriyaki pineapple bowls instead.
• Add more heat: Use extra jalapeño or stir a little sriracha into the mayo-lime drizzle.
• Use canned pineapple: Drain it well first. I’d only use canned pineapple when fresh pineapple isn’t available because it’s softer and usually sweeter.
• Fancy presentation: If you’re making these for guests, you could swap the bowls for a hollowed out pineapple shell! These Pineapple Themed Paper Plates are a cute idea if you’re having a luau or expecting a crowd.

How to Make Teriyaki Chicken Pineapple Bowls (Step-by-Step Directions)

STEP 1: Heat the oil in a large skillet. Add the chicken and cook until browned and fully cooked.

STEP 2: Add the garlic, soy sauce, honey, rice vinegar and ginger. Stir until the sauce thickens slightly and coats the chicken.

STEP 3: Mix the pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice and salt in a bowl, to make the salsa.

STEP 4: Whisk the mayonnaise, honey, soy sauce, lime juice and garlic powder until smooth, to make the sauce.

STEP 5: Divide the rice between bowls. Top with the chicken, pineapple salsa, sauce and green onions.

Tips for Making Pineapple Chicken Bowls

• Cut the chicken evenly: Similar-size pieces cook at the same pace, which helps prevent smaller pieces from drying out.
• Drain the pineapple if needed: Extra juice will thin the salsa and soak into the rice.
• Keep the salsa chunky: Small pieces are fine, but try not to mash the pineapple while mixing.
• Use fresh lime juice: Bottled lime juice is okay in cooked dishes but it can taste a bit harsh in recipes like uncooked salsa.
• Let the sauce reduce briefly: A few minutes in the skillet helps the soy-honey sauce coat the chicken.

Common Mistakes to Avoid When Making Pineapple Chicken Bowls

• Adding garlic before the chicken cooks: Garlic can burn in the hot skillet, so add it with the sauce ingredients.
• Using watery pineapple: Extra liquid will make the salsa wet and dilute your mayo-lime drizzle.
• Skipping the thermometer: Chicken breast needs to reach 165°F for food safety. Don’t rely on browning alone.
• Adding too much drizzle: I like to add a light drizzle first. Too much of the mayo sauce can overwhelm the more delicate lime and pineapple flavors.

How to Store

• Refrigerator: Store the chicken, rice, salsa and sauce in separate airtight containers in the refrigerator for up to 3 days. Separating the salsa from the rice prevents excess juice from soaking in.
• Freezing: Freeze the cooked chicken and rice for up to 2 months. Don’t freeze the pineapple salsa or mayo-lime sauce because both lose texture after thawing.
• Reheating: Reheat the chicken and rice in the microwave if you want them hot. Add the cold pineapple salsa and sauce after reheating.
• Meal prep: Pack the rice and chicken together. Keep the salsa and sauce in small separate containers and assemble the dish just before serving.

Serving Suggestions

Enjoy your pineapple chicken bowls with Bang Bang Shrimp or one of these Light Spring Salads. You might also like to make a pitcher of something refreshing such as Homemade Limeade or Jalapeno Cucumber Lemonade.

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