Chicken Teriyaki Pineapple Bowls
About a year ago I saved a recipe video on Facebook for chicken teriyaki pineapple bowls. The recipe gave three ingredients to use but no details on measurements. I decided to wing it and see how it would taste. Although it tasted good I knew the dish could taste much better. Over the last few months I have tried many food combinations and different ingredients to achieve this final winning recipe. This is one of my family and friend favorites in our household.
One of my favorite parts of this recipe is you can use whatever vegetables you prefer in this dish. I've made chicken teriyaki pineapple bowls with broccoli, red bell peppers, green bell peppers, onions, etc. and they've all been delicious. However, out of all of these combinations, our favorite combination is the broccoli and onion. We especially love the teriyaki sauce. This recipe ensures there is plenty of gravy for your rice and any leftovers for the next day.
If you're lucky, you pick a very sweet pineapple and get to eat the delicious pineapple while you're cooking your meal. I'm currently working on a delicious drink recipe to use the sweet pineapple for so be on the lookout for that! In the mean time, enjoy this delicious, and easy, chicken teriyaki pineapple bowl recipe!
- 2 lbs. skinless chicken thighs
- 2 pineapples 1 pineapple per 2 people
- 1 cup soy sauce
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup mirin (Japanese sweet wine)
- 1/4 cup chicken stock
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 2 heads of broccoli
- 1 medium yellow onion
- 2 cups rice
- 4 cups water measurement for the rice
- red pepper flakes optional
Cut your broccoli florets off of the heads of broccoli into 2 inch sized pieces. Place in a bowl to the side
Cut your onion into 1-2 inch pieces and add them to the bowl with the broccoli pieces.
Cut your chicken thighs into 2 inch size pieces and set to the side in it's own bowl.
Start cooking your rice now so that it will be done at the same time as your chicken teriyaki mixture.
Heat your olive oil over medium high heat until very hot. Add your chicken thigh pieces to the pan and brown the chicken for 2-3 minutes.
Now add your soy sauce, honey, brown sugar, and mirin the pot with the chicken. Stir the ingredients together well and let the chicken cook for another 2-3 minutes.
Add your broccoli and onions to the pot and stir until well coated. Cover and cook your vegetables for 3-7 minutes. *How long you let your veggies cook depends on how crisp or soft you want your vegetables.*
While the vegetables cook down, cut your pineapple(s) in half, the cut a square around the middle of each half, and using a spoon scoop out the pineapple. Put in a bowl to the side to eat for later or to throw into your chicken teriyaki if you want more sweetness.
In a small cup mix together your chicken stock and cornstarch until the cornstarch completely mixes into the liquid. Pour the mixture over the chicken teriyaki and vegetables and stir enough to coat the food. Cover the chicken teriyaki again and let cook for a minute or two so the sauce will thicken.
Place your pineapple bowl halves on individual plates, scoop a cup of rice into each pineapple bowl, and then top with your chicken teriyaki and vegetables.
Sprinkle with red pepper flakes for a little spice and it's time to eat!
[…] friend of mine and fellow blogger, Brie from the Jamieson Diaries, shared this incredible looking chicken teriyaki pineapple recipe on her social media a couple of times and I knew I had to make it…meatless twist of […]