Tropical Teriyaki Chicken Rice Bowl Recipe
This Tropical Teriyaki Chicken Rice Bowl combines juicy chicken thighs with vibrant vegetables and sweet pineapple chunks, all glazed in a savory teriyaki sauce, served over fluffy jasmine or brown rice. It’s a quick, flavorful, and colorful meal perfect for a satisfying weeknight dinner that balances sweet, salty, and tangy notes with fresh, crisp vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop cooking, Stir-fry
- Cuisine: Asian Fusion
- Diet: Halal
Ingredients
Scale
Rice
- 2 cups jasmine or brown rice
Chicken and Sauce
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup teriyaki sauce
- 1 teaspoon olive oil
- Salt and pepper, to taste
Vegetables and Garnishes
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper (red or green), sliced
- 1 cup broccoli florets
- 1 tablespoon sesame seeds (optional)
- Green onions, sliced, for garnish
Instructions
- Cook the Rice: Rinse the rice under cold water to remove excess starch. In a saucepan, combine the rice with water according to package instructions, bring to a boil, then reduce heat to a simmer and cover. Cook until the rice is tender, about 15-20 minutes.
- Prepare the Chicken: While the rice cooks, cut the chicken into bite-sized pieces. Season evenly with salt and pepper to enhance flavor.
- Heat the Oil: Warm the olive oil in a large skillet over medium-high heat until shimmering but not smoking to ensure the chicken cooks evenly without sticking.
- Cook Chicken: Add the seasoned chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes.
- Add Vegetables: Introduce the sliced bell pepper and broccoli florets to the skillet. Stir-fry the mixture for another 5 minutes, aiming for tender-crisp vegetables that retain some bite and color.
- Incorporate Teriyaki and Pineapple: Pour the teriyaki sauce over the chicken and vegetables, then add the pineapple chunks. Stir well to coat everything evenly. Let the mixture simmer gently for 2-3 minutes to meld the flavors and heat the pineapple through.
- Combine with Rice: Serve the teriyaki chicken and vegetable mixture hot over the prepared rice, making sure to distribute the ingredients evenly for a balanced bite.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions on top for a fragrant and visually appealing finish. Serve immediately and enjoy your tropical-inspired bowl.
Notes
- Jasmine rice offers a fragrant, fluffy base, while brown rice adds nuttiness and more fiber.
- For a gluten-free option, choose gluten-free teriyaki sauce.
- Adjust vegetable quantity and selection based on personal preference or seasonal availability.
- Using chicken thighs provides juicier meat, but breasts work well if trimmed and not overcooked.
- Fresh pineapple chunks will provide more vibrant flavor, but canned works well in a pinch.
- To reduce sodium content, opt for a low-sodium teriyaki sauce or make your own.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Teriyaki chicken, rice bowl, pineapple chicken, stir-fry, easy dinner, Asian-inspired, chicken recipe
