Delicious Teriyaki Chicken and Pineapple Bowls in 30 Minutes

This Teriyaki Chicken and Pineapple Bowls recipe combines savory chicken, juicy pineapple, and a luscious teriyaki glaze for a quick and delightful meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Diced Chicken Breast Substitute with tofu or tempeh for a vegetarian option.
1/2 cup Teriyaki Sauce Choose gluten-free teriyaki sauce to maintain the gluten-free aspect.

For the Vegetables

1 cup Pineapple Chunks Fresh or canned works well; can be substituted with mango.
1 medium Bell Pepper Can be replaced with zucchini or snap peas.
1 medium Onion Substitute with shallots or omit.

For Cooking

1 tablespoon Olive Oil Can be replaced with sesame oil.

For Serving

3 cups Cooked Rice Brown rice, white rice, or cauliflower rice are options.
1/4 cup Chopped Green Onions
2 tablespoons Sesame Seeds

Equipment

Large Skillet

Method

Cooking Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium heat for about 1-2 minutes.
Add diced chicken breast and cook for 5-7 minutes, stirring occasionally until browned.
Stir in sliced bell pepper and onion, cooking for an additional 3-4 minutes until softened.
Incorporate pineapple chunks and teriyaki sauce; simmer for 2-3 minutes until sauce thickens.
Serve over cooked rice and garnish with chopped green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

Feel free to mix and match ingredients to suit your taste. Adjust the spices with red pepper flakes, if desired.

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