Teriyaki Chicken Pineapple Bowls
Teriyaki Chicken Pineapple Bowls are the perfect mix of sweet, savory, and fresh. Juicy chicken thighs simmer in a homemade teriyaki sauce, soaking up all that rich flavor, while fresh pineapple adds just the right amount of natural sweetness.
Ingredients
- 1 Pineapple
- 4 Chicken Thighs
- 1 Cup Rice cooked
Easy Teriyaki Sauce
- 1/4 Cup Coconut Aminos or Tamari
- 2 Tablespoons Honey
- 1 Teaspoon Sesame Oil
- 1 Tablespoon Garlic minced
- 2 Teaspoons Ginger minced
Optional Toppings
- Avocado
- Sesame Seeds
- Green Onions
Instructions
- Start by slicing the pineapple in half lengthwise. Use a sharp knife to carefully carve around the edges, once you’ve don’t that, slice the center of the pineapple into cubes. Once you’ve done that scoop out the inside using a spoon. Save the pineapple chunks—you’ll use them in the sauce later!
- Prepare your rice according to package instructions.
- Season the chicken thighs with a little salt and pepper. Heat a pan over medium-high heat and sear the chicken in sesame oil until golden brown, about 3-4 minutes per side. Don’t fully cook it yet—we’ll finish it in the sauce.
- In the same pan, reduce the heat and add coconut aminos (or tamari), honey, minced garlic, and ginger. Let it simmer for 2-3 minutes until it starts to thicken slightly. Slice the seared chicken into bite-sized pieces and return them to the pan. Pour the teriyaki sauce over the chicken and let it simmer for another 5-7 minutes until fully cooked.
- Toss in the reserved pineapple chunks, letting them warm through in the sauce.
- Spoon the cooked rice into the hollowed-out pineapple halves. Top with the sticky teriyaki chicken, making sure to drizzle extra sauce over everything. Finish with avocado slices, sesame seeds, and green onions.