Chicken Teriyaki Pineapple Bowls Recipe

Ben Carraoli

Chicken Teriyaki Pineapple Bowls Recipe

When I first tried making Chicken Teriyaki Pineapple Bowls, 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.

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Prep Time 15

Cook Time 25

Ingredients Method Notes

Ingredients

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)

Method

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.
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.
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.
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.
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.

Notes

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.