There’s something undeniably satisfying about a dish that blends bold flavors with stunning presentation. Chicken Teriyaki Pineapple Bowls check both boxes—juicy, caramelized chicken coated in a glossy, umami-rich teriyaki sauce, all nestled inside a fresh pineapple half.
The combination of natural sweetness, a hint of smokiness from seared chicken thighs, and the delicate nuttiness of toasted sesame oil creates a flavor explosion in every bite.
And the best part? It’s surprisingly light, wholesome, and packed with nutrients—a perfect balance of protein, fiber, and natural sweetness without refined sugars.
Lately, this recipe has been trending for good reason. With pineapples at their peak ripeness and more people craving tropical flavors in homemade meals, it’s no surprise that this vibrant, restaurant-quality dish has taken over food blogs and social media.
Plus, using coconut aminos instead of soy sauce makes it gluten-free, lower in sodium, and keto-friendly for those watching their intake. Want the perfect side? Try this Low Carb Keto Coleslaw for a refreshing crunch, or end on a sweet note with a chilled Strawberry Icebox Pie—both fantastic pairings for this tropical-inspired meal.
The magic lies in the simple technique: caramelizing the chicken in a lightly sweetened teriyaki glaze while keeping the pineapple fresh and juicy. A quick tip? Use golden monk fruit instead of sugar to get that classic sticky teriyaki texture without the carbs or sugar spike. Let’s dive into this must-try recipe!
What Makes This Recipe a Must-Try?
- It’s naturally sweet without refined sugar: Using fresh pineapple juice and golden monk fruit gives it a perfect caramelized glaze without processed sweeteners.
- It’s a showstopper: The presentation makes it feel like a tropical vacation at home, and it’s always a conversation starter at gatherings.
- It’s gluten-free, low-carb, and can be easily customized: Swap brown rice for cauliflower rice to keep it keto or add extra veggies for more fiber.
- It’s meal-prep friendly: The chicken teriyaki can be made in advance, making weeknight dinners a breeze.
- It’s incredibly easy to make: Just a handful of ingredients, one pan, and 30 minutes are all you need for a gourmet-style dish.
Chicken Teriyaki Pineapple Bowl Recipe
Equipment
- Sharp knife
- Cutting board
- Large skillet or wok
- Mixing bowls
- Measuring spoons & cups
- Tongs or spatula
Ingredients
- 1 Pineapple
- ⅓ cup Coco Aminos
- 2 tablespoon Golden Monkfruit
- 1 tablespoon Fresh Pineapple Juice
- 1 tablespoon Minced Garlic
- 2 teaspoon Minced Ginger
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Avocado Oil
- 1 lb Boneless Skinless Chicken Thighs
- 2 teaspoon Almond Flour
- 2 teaspoon Water
- 2 cups Cooked brown rice
Garnish:
- Sesame Seeds
- Green Onions
- Extra Pineapple Chunks
Instructions
- Prepare the pineapple bowl: Slice a pineapple in half and hollow out the flesh to create a bowl. Chop the removed pineapple into small chunks.
- Make the teriyaki sauce: In a bowl, whisk together coconut aminos, golden monk fruit, pineapple juice, minced garlic, ginger, sesame oil, and almond flour mixed with water until smooth.
- Cook the chicken: Heat avocado oil in a skillet over medium heat. Add diced chicken thighs and cook until golden brown.
- Add sauce: Pour the prepared teriyaki sauce over the chicken and simmer until thickened. Stir in extra pineapple chunks for sweetness.
- Assemble the bowl: Fill the pineapple halves with cooked brown rice and top with the teriyaki chicken.
- Garnish and serve: Sprinkle sesame seeds, chopped green onions, and additional pineapple chunks before serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 498kcal |
| Carbohydrates | 73g |
| Protein | 34g |
| Fat | 7g |
| Sugar | 20g |
| Sodium | 1592mg |
Essential Tips For This Recipe!
- Use Semi-Ripe Pineapple for the Best Balance – A fully ripe pineapple is too sweet and can overpower the dish, while an under-ripe one lacks that juicy burst of flavor. Look for one that gives slightly when pressed.
- Sear the Chicken for Maximum Flavor – Don’t just cook it—let it sear until golden brown before adding the sauce. This builds deep, caramelized flavors that make all the difference.
- Don’t Overcrowd the Pan – Cooking too much chicken at once will steam it instead of giving that beautiful golden crust. Cook in batches if needed!
- Let the Sauce Thicken Naturally – The sauce will look thin at first, but give it a minute. Once it reduces and coats the back of a spoon, it’s ready—no need to rush with extra thickeners.
- Serve Immediately for the Best Texture – Once plated in the pineapple bowl, enjoy it fresh! The rice will soak up the sauce, and the pineapple’s juices will mingle beautifully with the dish.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
