Grilled Pineapple Teriyaki Chicken Bowls

This Asian Fusion dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve warm over a bed of steamed brown rice or cauliflower rice. Pair with steamed broccoli, snap peas, or bok choy for added fiber. Garnish generously with fresh sliced green onions and toasted sesame seeds.

Cuisine: Asian Fusion Type: Dinner Time: 35 min Servings: 4 Calories: 738 per serving
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Nutrition Information

Each serving contains approximately 738 calories and 51.0g of protein. Macronutrients include 102.0g carbohydrates and 14.0g fats per serving.

Per Serving

Calories
738
Protein
51.0g
Carbohydrates
102.0g
Fats
14.0g

Total

Calories
2952
Protein
204.0g
Carbohydrates
408.0g
Fats
56.0g

Ingredients

This recipe requires 15 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    Cut into 1-inch bite-sized cubes, trimmed of fat
  • 1.5 cups Brown Rice
    Uncooked, rinsed thoroughly (substitute for white rice)
  • 3.0 cups Fresh Pineapple
    Peeled, cored, and cut into 1-inch chunks (fresh preferred over canned)
  • 1.0 lb Broccoli Florets
    Cut into bite-sized florets
  • 1.0 whole Red Bell Pepper
    Seeded and diced into 1-inch squares
  • 0.5 cups Low-Sodium Soy Sauce
    Or tamari for gluten-free option
  • 0.25 cups Honey
    Natural sweetener alternative to refined sugar
  • 2.0 tablespoons Rice Vinegar
    Unseasoned
  • 1.0 tablespoons Fresh Ginger
    Peeled and freshly grated
  • 3.0 clove Garlic
    Minced finely
  • 1.0 tablespoons Sesame Oil
    Toasted, for sauce flavor
  • 1.0 tablespoons Cornstarch
    Mixed with 1 tbsp water to create a slurry
  • 1.0 tablespoons Olive Oil
    For cooking chicken and vegetables
  • 2.0 whole Green Onions
    Stalks, thinly sliced for garnish
  • 1.0 tablespoons Sesame Seeds
    Toasted, for garnish

Instructions

Follow these 7 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Comprehensive Preparation & Mise en Place

  1. Gather equipment: Large skillet, medium pot with tight-fitting lid, small mixing bowl, cutting board, knife, and measuring tools.
  2. Rinse 1.5 cups brown rice (280g) in a fine-mesh sieve under cold water until water runs clear.
  3. Peel and grate fresh ginger (15g) and mince 3 garlic cloves (15g).
  4. Cut 1 lb broccoli (450g) into bite-sized florets.
  5. Seed and dice 1 red bell pepper (150g) into 1-inch (2.5cm) squares.
  6. Peel, core, and cut fresh pineapple into 1-inch (2.5cm) chunks to yield 3 cups (500g).
  7. Slice 2 green onions (30g) thinly, separating white parts from green tops.
  8. Cut 1.5 lb boneless skinless chicken breast (680g) into 1-inch (2.5cm) bite-sized cubes. Wash hands immediately after handling raw meat.
  9. In a small cup, mix 1 tbsp cornstarch (8g) with 1 tbsp water (15ml) to create a smooth slurry.
  10. Preheat a large skillet over medium-high heat during the final minutes of prep.

2. Start Brown Rice

  1. Combine rinsed rice with 3 cups water (720ml) in the medium pot.
  2. Bring to a rolling boil over high heat.
  3. Cover pot with lid, reduce heat to low, and set timer for 30 minutes (cooking occurs in background).

3. Prepare Teriyaki Sauce Base

  1. In the small mixing bowl, combine 0.5 cup low-sodium soy sauce (120ml), 0.25 cup honey (60ml), and 2 tbsp rice vinegar (30ml).
  2. Whisk in the minced garlic, grated ginger, and 1 tbsp toasted sesame oil (15ml) until honey is dissolved.

4. Sear the Chicken

  1. Add 0.5 tbsp olive oil (7.5ml) to the preheated large skillet.
  2. Add chicken cubes carefully in a single layer to avoid overcrowding.
  3. Cook chicken without moving for 3 minutes to sear, then stir and cook for another 3-4 minutes until internal temperature reaches 165°F (74°C).
  4. Remove chicken from skillet to a clean plate and set aside.

5. Sauté Vegetables and Pineapple

  1. Add the remaining 0.5 tbsp olive oil (7.5ml) to the same skillet.
  2. Add broccoli florets and diced red bell pepper. Stir-fry for 3 minutes until colors brighten.
  3. Add pineapple chunks to the skillet. Cook for 2-3 minutes until pineapple slightly caramelizes.
  4. Verify vegetables are tender-crisp.

6. Glaze and Finish

  1. Pour the prepared teriyaki sauce mixture into the skillet with the vegetables and pineapple.
  2. Stir in the cornstarch slurry and bring to a simmer. Cook for 1 minute until sauce thickens and becomes glossy.
  3. Return the cooked chicken and any accumulated juices to the pan. Toss everything to coat evenly in the sauce.
  4. Remove from heat.

7. Service Preparation

  1. Remove rice from heat. Fluff with a fork.
  2. Scoop rice into bowls, top with chicken-pineapple mixture, and garnish with sliced green onions and 1 tbsp toasted sesame seeds (9g).

Plating

  1. Spoon a base of warm brown rice into the center of a wide, shallow bowl, flattening it slightly to create a foundation.
  2. Arrange the glazed teriyaki chicken cubes on one side of the bowl and the grilled pineapple chunks on the opposite side.
  3. Nestle the bright broccoli florets and red peppers in the remaining spaces to create distinct zones of color.
  4. Drizzle a generous amount of the reserved teriyaki sauce over the chicken and vegetables to add a glossy, appetizing sheen.
  5. Scatter sliced green onions and toasted sesame seeds over the top for fresh texture and a professional finish.

Family Beverage

Iced green tea with a splash of fresh pineapple juice or sparkling water with lime wedges.

Alcohol Beverage

A chilled dry Riesling or a crisp, light lager.

Serving Suggestions

Serve warm over a bed of steamed brown rice or cauliflower rice. Pair with steamed broccoli, snap peas, or bok choy for added fiber. Garnish generously with fresh sliced green onions and toasted sesame seeds.

Notes

Using fresh pineapple provides natural sweetness and bromelain, an enzyme that helps tenderize the chicken. Brown rice or quinoa is recommended over white rice to increase fiber content and promote satiety. For the sauce, low-sodium soy sauce or tamari helps control salt intake, while honey or maple syrup serves as a natural alternative to refined sugar. Ensure the chicken is cooked to an internal temperature of 165°F (74°C).

Storage

Allow cooked components to cool completely to room temperature within two hours to prevent bacterial growth. Store the brown rice in a separate airtight container to maintain its texture, while keeping the chicken, pineapple, and vegetables together in another container to preserve the sauce's moisture. Keep refrigerated for up to 3 days.

Freezing

Portion the cooled chicken, pineapple, vegetables, and rice into airtight, freezer-safe meal prep containers, leaving slight headspace for expansion. Freeze for up to 3 months. To use, thaw overnight in the refrigerator and reheat on the stove or microwave until the internal temperature reaches 165°F (74°C).

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: soy, sesame, gluten. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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