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Chicken Teriyaki Pineapple Bowls Recipe | Tropical Dinner

When I first tried making Chicken Teriyaki Pineapple Bowls Recipe, I wasn’t sure how the sweet pineapple would pair with the savoury teriyaki-style sauce—but it totally worked. I ended up with this bright, flavour-packed dish that looked as good as it tasted. I loved how the juicy chicken, tangy pineapple and rich soy-ginger sauce all came together in one bowl.

Over the course of making it, I tweaked things here and there—from how I cut the pineapple to how I thickened the sauce—and now I feel confident calling this one a “go-to” meal. So if you’re craving something fun, tropical-twist meets weeknight easy, you’re in for a treat. Or, if you love hearty rice-based meals, you can also enjoy similar ground turkey and rice recipes from my collection.

Ingredients

Here are the ingredients I used, with measurements and my pro tips:

2 tsp ready-to-use garlic (I prefer pre-minced garlic because it saves time and still gives a strong punch of flavour)
2 tsp squeezable ginger (fresh grated ginger is great but the squeezable form keeps things simple)
1 small pineapple (the fresh pineapple gives a vibrant sweetness and you’ll scoop chunks out to serve in the “bowl”)
⅓ cup low-sodium soy sauce (low sodium so the final dish isn’t overly salty)
3 Tbsp brown sugar (the brown sugar adds richness and balances the acidity of the pineapple juice)
1 Tbsp pineapple juice (save about a tablespoon of juice when you hollow-out the pineapple)
1 tsp sesame oil (a little goes a long way—this adds that nutty, subtle sesame aroma)
1 Tbsp vegetable oil (for sautéing the chicken; you want an oil with a neutral flavour)
¾ lbs boneless, skinless chicken breast, chopped (chicken breast gives lean meat that cooks quickly; you could use thigh if you like richer texture)
Salt and pepper (season the chicken just before cooking)
2 tsp cornstarch + 2 tsp water (to make a slurry for thickening the sauce; better than dumping too much in and risking a gloopy texture)
Sesame seeds, for garnish (optional, but they lift the presentation and add a little crunch)
Thinly-sliced green onions, for garnish (optional, but the fresh green gives colour and a mild bite)

Note: several servings

Variations

Here are some ways you can switch things up depending on dietary preferences or flavour additions:

For a dairy-free version: this recipe is already dairy-free—no cream or cheese involved—so you’re good to go.
For a sugar-reduced version: you can replace the brown sugar with a natural sweetener like maple syrup or honey (adjust quantity to taste).
For adding veggies: drop in red or yellow bell peppers, broccoli florets or snow peas when you cook the chicken, for extra colour and texture.
For a spicy twist: add a pinch of red pepper flakes or a little sriracha into the sauce for heat.
For a grain-free / low-carb version: serve over cauliflower rice instead of regular rice or skip the rice entirely and treat it as a salad-style bowl.

If you love slow-cooked comfort meals, you might also enjoy exploring these flavour-packed ground turkey crockpot recipes that bring out deep, savory goodness with minimal effort.

Cooking Time

Here are the time breakdowns you’ll want to know:

Prep Time: ~15 minutes
Cooking Time: ~25 minutes
Total Time: ~40 minutes

Equipment You Need

A large skillet (for sautéeing the chicken and cooking the sauce)
A medium bowl (for mixing the sauce ingredients and the cornstarch slurry)
A sharp knife and cutting board (for slicing the pineapple and chopping the chicken)
A spoon or scoop (to hollow out the pineapple and reserve juice)

How to Make Chicken Teriyaki Pineapple Bowls

Prepare the pineapple “bowl”

First, I slice the pineapple in half lengthwise (leaving the stem intact for presentation). Then I angle my knife around the perimeter, making sure not to cut through the skin, and cut across the fruit inside. I scoop out the fruit pieces with a spoon, reserving about one tablespoon of pineapple juice for the sauce.

Make the sauce

In a small bowl I whisk together the soy sauce, brown sugar, reserved pineapple juice, garlic, ginger and sesame oil until smooth. This creates that sweet-savory teriyaki style glaze which really ties the dish together.

Cook the chicken

Heat the vegetable oil in the skillet over medium-high heat. Season the chopped chicken with salt and pepper and add to the skillet in an even layer. Cook for about 3-5 minutes per side (depending on size) until nicely seared and nearly cooked through.

Combine and thicken

Pour the prepared sauce over the chicken in the skillet and bring to a gentle simmer. In a separate small bowl whisk the cornstarch and water to make a slurry, then stir that into the skillet along with the chicken and sauce. Let it simmer for 8-10 minutes until the sauce is thickened and the chicken is cooked through.

Serve in the pineapple bowl and garnish

Divide the chicken and sauce mixture among the pineapple halves (or into bowls if you prefer). Garnish with sesame seeds and thinly sliced green onions. At this point you’ve got a vibrant, flavourful dish ready to serve and enjoy.

Additional Tips for Making this Recipe Better

From my own experience cooking this dish a few times, here are some extra tricks I found helpful:

I always pat the chicken dry before seasoning—it helps the sear and prevents too much water from leaching into the skillet.
I make sure to reserve that pineapple juice before scooping out the fruit—using fresh juice gives the sauce a brighter flavour than canned, if you can get the fresh pineapple.
I taste the sauce once it’s simmered for a minute and adjust—if it’s too salty I add a splash more pineapple juice; if it’s not sweet enough I add a little extra brown sugar.
I don’t over-thicken the sauce—once it starts to cling to the chicken I stop, because it will continue to thicken slightly off the heat.
If I’m short on time I’ll chop the chicken and pineapple ahead of time, so when it’s cooking day it comes together in one skillet quickly.

How to Serve Chicken Teriyaki Pineapple Bowls?

Serving this dish with a bit of flair makes it feel extra special. I like placing each pineapple half on a plate, then spooning the chicken and sauce mixture into that hollow, letting a bit of sauce drip around the bowl. Over a bed of jasmine rice or even coconut rice, it looks stunning.

Garnish with bright green sliced scallions, a sprinkle of sesame seeds, and maybe a few fresh pineapple chunks on the side for shine. For extra colour I sometimes add thinly sliced red pepper or shredded carrot around the edge. The idea is: fun, tropical look meets weeknight ease.

Nutritional Information

Here’s a rough breakdown (per serving) so you know what you’re getting:

Calories: ~350-400 kcal
Protein: ~30-35 g
Carbohydrates: ~25-30 g
Fat: ~8-10 g

Make Ahead and Storage

Storage

Once cooked, let the dish cool slightly and store leftovers in an airtight container in the refrigerator—good for up to 3 days. When I’ve made extra chicken and sauce, I portion it out and keep it chilled for quick reheating over rice the next day.

Freezing

You can freeze the cooked chicken and sauce (separate from the pineapple halves) in freezer-safe containers. I freeze in meal-sized portions so I can thaw overnight in the fridge and then reheat gently in a skillet or microwave. It remains good for 1-2 months.

Reheating

To reheat, I cover the chicken + sauce and warm over medium heat until just heated through (about 3-4 minutes). Then I spoon it back into a fresh pineapple half or bowl of rice. I avoid over-heating so the chicken stays juicy and the sauce stays glossy rather than gummy.

Why You’ll Love This Recipe?

Here are some strong reasons why I keep coming back to this Chicken Teriyaki Pineapple Bowls recipe:

Easy to make — it uses one skillet and comes together in under an hour (including prep), so it’s perfect for a weeknight dinner.
Fresh & flavourful — the combination of juicy pineapple, savory soy-ginger sauce, and tender chicken makes each bite exciting.
Versatile — you can swap in vegetables, change the grain base (rice, cauliflower rice) or adjust the sweet/heat balance as you like.
Diet-friendly options — it’s already dairy-free, and you can easily make it lower-sugar or low-carb if needed.
Looks great for serving — whether you present in hollowed pineapple halves or colourful bowls, it’s visually appealing and feels a little special.

Ben Carraoli