Teriyaki Chicken Pineapple Bowl

This succulent chicken teriyaki pineapple bowl transforms simple ingredients into a restaurant-worthy meal that balances sweet, savory, and tangy flavors in perfect harmony. The combination of juicy teriyaki chicken, fresh pineapple, and creamy sriracha mayo creates a dish that feels like a tropical getaway right in your kitchen.

I first created this recipe when craving something that reminded me of vacation after a particularly long winter. My family now requests these bowls at least twice a month and it has become our go to meal when entertaining friends who always ask for the recipe.

Ingredients

• Sushi rice forms the perfect base absorbing all the delicious sauce while maintaining its texture
• Chicken fillets provide lean protein that stays juicy and flavorful when baked with teriyaki
• Brown sugar adds that authentic caramelized sweetness essential for proper teriyaki sauce
• Fresh pineapple chunks bring tropical sweetness and acidity that cuts through the rich sauce
• Sriracha in the mayo dressing adds just enough heat to balance the sweetness without overwhelming
• Rice vinegar appears in multiple components adding brightness and authentic Asian flavor
• Cornstarch creates that thick glossy teriyaki sauce that clings perfectly to the chicken

Step-by-Step Instructions

Prep the Workspace

Gather all ingredients and organize them by component rice mixture teriyaki sauce chicken dressing and toppings. Line your baking dish with foil for easy cleanup and preheat your oven to 350°F. Having everything ready makes assembly flow smoothly and ensures nothing overcooks.

Season the Rice

Combine rice vinegar salt sugar and water in a small bowl until sugar dissolves completely. Pour over your freshly cooked sushi rice while still warm and gently fold with a rice paddle using a cutting motion to avoid crushing the grains. This seasoning transforms plain rice into properly flavored sushi rice with a subtle tang.

Create the Teriyaki Sauce

Combine soy sauce rice vinegar brown sugar sesame oil olive oil water minced garlic ginger and cornstarch in a saucepan whisking thoroughly to prevent lumps. Bring to a gentle simmer over medium heat stirring constantly until it thickens to a glossy sauce that coats the back of a spoon about 3 to 4 minutes.

Prepare the Chicken

Rinse chicken fillets under cold water and thoroughly pat dry with paper towels. Cut into even 1inch cubes so they cook uniformly. Toss thoroughly in the warm teriyaki sauce ensuring each piece is generously coated for maximum flavor absorption.

Bake to Perfection

Arrange the sauce coated chicken pieces in a single layer on your foil lined baking dish allowing a bit of space between pieces. Bake in the preheated oven for 15 to 18 minutes until chicken reaches an internal temperature of 165°F and develops caramelized edges.

Mix the Dressing

Whisk together mayonnaise rice vinegar lime juice sesame oil sriracha and water until completely smooth. Adjust thickness with additional water if needed and taste test adding more sriracha for heat or lime for tanginess according to your preference.

Assemble Your Bowls

Start with a base of seasoned sushi rice spread evenly across your serving bowl. Arrange the baked teriyaki chicken pineapple chunks cucumber slices carrot slices pickled red onions and edamame in distinct sections around the bowl for visual appeal and flavor variety in every bite.

Final Flourish

Drizzle the sriracha mayo dressing generously over the assembled bowl. Sprinkle with thinly sliced green onions and toasted sesame seeds which add color texture and a nutty finish to complete your masterpiece.

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The secret ingredient that truly transforms this dish is the homemade teriyaki sauce. Store bought versions never compare to the depth of flavor you get from freshly minced ginger and garlic caramelizing with brown sugar. My daughter who rarely eats meat cleaned her plate and asked for seconds the first time I made this which confirmed it was a keeper in our family recipe collection.

Make Ahead Tips

This recipe shines as a meal prep option. The teriyaki chicken actually improves with flavor after sitting in the sauce overnight. I recommend storing components separately in airtight containers the rice chicken toppings and dressing. The assembled bowls will stay fresh for up to 4 days in the refrigerator but the cucumber may release water so consider adding it fresh when serving. The dressing thickens when chilled so you might need to thin it with a splash of water before using.

Ingredient Swaps

This recipe welcomes customization based on what you have available. Swap chicken for salmon tofu or shrimp adjusting cooking times accordingly. Brown rice quinoa or cauliflower rice work beautifully as alternatives to sushi rice. No fresh pineapple? Canned chunks drained well make a convenient substitute. For a lower sugar option replace brown sugar with honey or maple syrup using about 25% less. The pickled red onions can be substituted with quick pickled radishes or even kimchi for an interesting flavor variation.

Serving Suggestions

For a showstopping presentation hollow out half a pineapple and serve the bowl inside for a tropical vacation vibe. When entertaining set up a build your own bowl station with all components arranged separately allowing guests to customize their portions. These bowls pair wonderfully with a side of miso soup for a complete Japanese inspired meal. For drinks consider serving with chilled green tea unsweetened pineapple juice or even a light lager beer which complements the sweet and savory flavors perfectly.

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Common Questions Answered

→ Can I marinate the chicken ahead of time?

Yes! While you can marinate the chicken for just 15 minutes before cooking, marinating overnight in the refrigerator will significantly enhance the flavor penetration and tenderness of the meat. Simply prepare the teriyaki sauce, coat the chicken cubes, and store in an airtight container in the fridge until ready to cook.

→ How can I cook the chicken without an oven?

You can easily prepare this dish using a skillet instead. Add the marinated chicken cubes to a hot skillet and sear undisturbed for a few minutes until golden brown on one side. Stir and continue cooking until the chicken is cooked through. Then add additional teriyaki sauce to the pan and simmer until it thickens into a glossy coating.

→ What's a creative way to serve this dish?

For an impressive presentation, serve the teriyaki chicken mixture in hollowed-out pineapple halves! Cut a pineapple in half lengthwise, scoop out the flesh (which you can use in the dish), and fill the hollowed pineapple shells with your prepared chicken teriyaki bowl ingredients. This creates a striking visual presentation perfect for entertaining.

→ Can I make substitutions for the sushi rice?

Absolutely! While sushi rice provides the authentic sticky texture that works well with the sauce, you can substitute with jasmine rice, brown rice, or even cauliflower rice for a lower-carb option. Just adjust the seasoning vinegar mixture accordingly, as different rice varieties may absorb flavors differently.

→ How can I adjust the spiciness of the mayo dressing?

The spice level of the mayo dressing comes primarily from the sriracha. For a milder version, start with just 1/4 teaspoon and taste as you go, adding more until you reach your desired heat level. For extra spice, you can increase the sriracha or add a pinch of cayenne pepper. You can also substitute with gochujang (Korean chili paste) for a different flavor profile.

→ Can I meal prep this dish?

This dish is excellent for meal prep! Prepare the components separately and store in airtight containers in the refrigerator. Keep the dressing separate until serving time. The cooked chicken and rice will stay fresh for 3-4 days. When ready to eat, you can enjoy cold or reheat the chicken and rice separately in the microwave before assembling your bowl with the fresh toppings and dressing.