Name: Chicken Teriyaki Pineapple Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian Fusion / Hawaiian
Ingredients: For the Pineapple Bowls: 2 whole pineapples, halved and cored; 1/2 cup diced pineapple (from the scooped core); For the Chicken Filling: 1 lb boneless chicken thighs or breasts, cubed; 1 tbsp sesame oil; 1 green bell pepper, chopped; 1/4 cup chopped green onions; 1 tbsp sesame seeds; For the Teriyaki Sauce: 1/3 cup soy sauce (or tamari for gluten-free); 2 tbsp honey or maple syrup; 1 tbsp rice vinegar; 1 tbsp brown sugar; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Description

Juicy Chicken Teriyaki Pineapple Bowls are a tropical twist on a classic favorite! Tender chicken stir-fried with bell peppers and sweet pineapple, glazed in a rich homemade teriyaki sauce, and served in a caramelized pineapple boat. A flavorful, gluten-free, dairy-free weeknight dinner that brings Hawaiian island vibes to your table.

Ingredients

For the Pineapple Bowls:
- 2 whole pineapples, halved and cored
- 1/2 cup diced pineapple (from the scooped core)
For the Chicken Filling:
- 1 lb boneless chicken thighs or breasts, cubed
- 1 tbsp sesame oil
- 1 green bell pepper, chopped
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds
For the Teriyaki Sauce:
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Cook Mode Prevent your screen from going dark

Instructions

Slice each pineapple in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Reserve 1/2 cup of diced pineapple for the filling.
In a saucepan, combine soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer.
Stir in the cornstarch slurry and cook until thickened (about 2 minutes). Set aside.
Heat sesame oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 6–7 minutes.
Add bell pepper and diced pineapple to the skillet. Stir-fry for 2–3 minutes until slightly softened.
Pour in the prepared teriyaki sauce and toss everything together to coat well.
Spoon the chicken mixture into the prepared pineapple halves.
Garnish with sesame seeds and chopped green onions.

Serve warm and enjoy your tropical dish!

Notes

Substitute tofu for a vegetarian version.
Add cooked rice or cauliflower rice to make it more filling.
Pineapple bowls can be grilled briefly for a smoky flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Asian Fusion / Hawaiian