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Teriyaki Chicken with Pineapple

Teriyaki Chicken with Pineapple – Rice Bowl Recipe

Description

Looking for a fresh, flavorful, and easy dinner idea? This Teriyaki Chicken with Pineapple and Rice recipe delivers a perfect mix of sweet, savory, and tangy flavors — just like your favorite Asian takeout, but healthier and homemade. With juicy grilled chicken thighs, sweet pineapple rings, tender broccoli, and fragrant jasmine rice, this dish is a family favorite that comes together in just 35 minutes!

 

Perfect for weeknights, meal prep, or when you’re craving tropical flair, this easy teriyaki chicken recipe brings bold flavors without the fuss. Whether you call it a grilled teriyaki chicken bowl or pineapple chicken stir-fry, it’s a winner.

Ingredients

Protein & Marinade

  • 4 boneless skinless chicken thighs

  • 1/2 cup teriyaki sauce (store-bought or homemade)

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 1 teaspoon grated fresh ginger

  • 1 garlic clove, minced

Rice Base

  • 1 cup jasmine rice

  • 2 cups water

  • 1 tablespoon butter

  • 1/4 teaspoon salt

Veggies & Fruit

  • 1/2 head broccoli, cut into florets

  • 4 fresh pineapple rings

Other

  • 1 tablespoon olive oil

  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Marinate the Chicken

In a medium bowl, combine teriyaki sauce, soy sauce, honey, sesame oil, ginger, and garlic. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 30 minutes.

Pro Tip: Marinate overnight for maximum flavor!

Step 2: Cook the Jasmine Rice

Rinse rice under cold water until clear. In a saucepan, combine jasmine rice, water, butter, and salt. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing.

Step 3: Grill the Chicken & Pineapple

Preheat a grill or grill pan over medium-high heat. Brush with olive oil.

  • Grill chicken for 5–6 minutes per side, brushing with extra marinade until nicely charred and fully cooked (internal temp: 165°F).

  • Grill pineapple rings for 2–3 minutes per side until caramelized grill marks appear.

Step 4: Steam the Broccoli

While the chicken grills, steam broccoli florets for 3–4 minutes until bright green and tender-crisp.

Step 5: Plate and Garnish

 

Serve a scoop of jasmine rice on each plate. Add a piece of teriyaki chicken, a grilled pineapple ring, and a helping of steamed broccoli. Garnish with fresh parsley.

Equipment

Notes

  • Use Chicken Thighs: They’re juicier and more flavorful than breasts.

  • Char It Right: Let the chicken develop grill marks for extra smoky flavor.

  • Don’t Overcook the Pineapple: Just a few minutes is enough to caramelize it.

  • Marinade as a Sauce: Boil leftover marinade for 1-2 minutes and drizzle on top.

  • Rice Options: Swap jasmine for brown rice, cauliflower rice, or quinoa.

Find it online: https://fenrecipes.com/teriyaki-chicken-with-pineapple-rice-bowl-recipe/