Description
Succulent chicken teriyaki pineapple bowls blend Hawaiian and Japanese flavors in one delightful meal. Grilled chicken, caramelized pineapple, and savory sauce create a perfect balance for taste buds craving tropical comfort.
Ingredients
Scale
- 1 pound (500 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup (120 ml) low-sodium soy sauce
- ⅓ cup (80 ml) honey or brown sugar
- ¼ cup (60 ml) pineapple juice (scooped from the fresh pineapple)
- 1 fresh pineapple, cut in half with the fruit scooped out (leave a little around the edges)
- 2 cups cooked jasmine rice or brown rice
- 1 cup diced bell peppers (red, yellow, or green)
- 2 tbsps rice vinegar
- 2 tbsps olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (optional)
- ½ cup sliced green onions
- 1 tbsp cornstarch
- 2 tbsps water
- Salt and black pepper, to taste
- Sesame seeds, for garnish
- Fresh cilantro, for garnish
Instructions
- Halving and Preparing: Slice the pineapple vertically down the center, keeping the leafy crown intact to create an attractive serving presentation that highlights the fruit’s natural beauty.
- Fruit Extraction: Using a sharp knife and spoon, carefully remove the inner pineapple flesh, leaving a thin golden layer attached to the skin to preserve the structural shell for serving.
- Dicing and Portioning: Finely chop the extracted pineapple into uniform, bite-sized pieces, strategically separating portions for sauce creation and decorative garnishing, ensuring maximum utilization of the tropical fruit.
Notes
- Slice Strategically: Cut pineapple with precision, leaving a thin golden layer inside the skin to create a sturdy, attractive serving bowl that won’t leak or collapse.
- Preserve Texture: Use sharp knife and spoon techniques to carefully remove pineapple flesh, keeping uniform chunks for both sauce and garnish without crushing the delicate fruit.
- Manage Moisture: Reserve pineapple juice during cutting to enhance teriyaki sauce, adding natural sweetness and preventing dry chicken.
- Serving Pro Tip: Choose ripe, golden-yellow pineapples with fresh green leaves for maximum flavor and visual appeal in your teriyaki bowl presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg