Chicken Teriyaki Pineapple Bowls



Looking for a fun and playful twist on Chicken Teriyaki? Look no further than these Chicken Teriyaki Pineapple Bowls! This recipe takes the classic dish to a whole new level by serving it in a sweet pineapple bowl. Not only does it make for an eye-catching presentation, but the pineapple also adds a fresh and vibrant sweetness to the entire dish. Whether you’re hosting a summer cookout or planning a weeknight dinner, these Chicken Teriyaki Pineapple Bowls will surely become a new family favorite.


Chicken Teriyaki Pineapple Bowls

This recipe takes the classic Chicken Teriyaki and serves it in a sweet pineapple bowl for a playful twist. The pineapple adds a fresh and vibrant sweetness to the dish, making it perfect for summer cookouts and weeknight dinners.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 2


  • 1 small pineapple
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon pineapple juice
  • 3 cloves garlic minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 3/4 pound boneless skinless chicken breast chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 cups cooked rice for serving
  • Sesame seeds for garnish (optional)
  • Thinly sliced green onions for garnish (optional)


  • Slice the pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across. Scoop the chunks out with a spoon and reserve about 1 tablespoon of pineapple juice for the sauce. Chop the pineapple into smaller pieces to garnish or snack on later.
  • In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil to make the sauce.
  • Season the chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add the chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on the second side, about 3 minutes more.
  • Pour the sauce over the chicken and bring the mixture to a simmer.
  • In a separate bowl, whisk together cornstarch and water to make a slurry, then stir it into the sauce. Simmer until the sauce is thickened and the chicken is cooked through, about 8 to 10 minutes more.
  • Divide rice and chicken between the pineapple bowls and garnish with chopped pineapple, sesame seeds, and green onions if desired.


While cutting a pineapple requires a bit of effort, it’s not as complicated as it may seem. Follow the step-by-step guide in our video for a quick and easy way to hollow out your pineapple. Don’t forget to save some of the juice that pools at the bottom, as it adds a sweet and vibrant addition to the sauce. You can also use our classic teriyaki sauce recipe if you prefer a more traditional flavor. Serve this dish with white rice or get creative and swap it out for fried rice, pan-fried noodles, or a veggie like Brussels sprouts. Enjoy the delightful combination of flavors and impress your family and friends with these Chicken Teriyaki Pineapple Bowls!

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