Description
This Hawaiian-style teriyaki chicken bowl features juicy glazed chicken, sautéed peppers, and sweet pineapple over fluffy rice—all coated in a homemade tropical teriyaki sauce.
Ingredients
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1½ lbs boneless chicken thighs
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¼ cup soy sauce
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2 tbsp brown sugar
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1 tbsp rice vinegar
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1 tsp sesame oil
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1 tsp garlic, minced
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1 tsp ginger, grated
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¼ cup pineapple juice (optional)
Teriyaki Sauce:
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¼ cup soy sauce
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2 tbsp brown sugar or honey
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¼ cup pineapple juice
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1 tbsp rice vinegar
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1 garlic clove, minced
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1 tsp ginger
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1 tsp cornstarch + 1 tbsp water
Bowl Components:
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2 cups cooked jasmine or brown rice
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1 red bell pepper, sliced
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1 cup pineapple chunks
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Sesame seeds and green onions for garnish
Instructions
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Marinate chicken in soy sauce, sugar, vinegar, garlic, ginger, and pineapple juice for 30 mins.
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Sear chicken in a hot skillet 5–6 minutes per side until cooked through. Slice after resting.
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Make teriyaki sauce: Simmer all ingredients, stir in cornstarch slurry, and thicken for 2–3 mins.
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Sauté bell peppers and pineapple in the same pan until lightly caramelized.
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Assemble bowls with rice, chicken, veggies, and sauce. Garnish and serve warm.
Notes
Use tofu for a vegetarian version. Double sauce if serving extra on the side. Perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Main
- Cuisine: Hawaiian, Asian Fusion
Nutrition
- Calories: ~520 per bowl