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The final plated dish on the white marble cooktop, featuring the pineapple bowl filled with teriyaki chicken and rice, garnished with sesame seeds, chopped green onions, and extra pineapple chunks. The vibrant colors and textures make it visually stunning.

Chicken Teriyaki Pineapple Bowl Recipe

This Chicken Teriyaki Pineapple Bowl is a tropical delight! Juicy, caramelized chicken in a sweet-savory glaze, served in a fresh pineapple bowl—flavorful, healthy, and stunning on any table!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian- Inspired
Servings 4
Calories 498 kcal

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.
    A fresh pineapple sliced in half on a white marble cooktop, with one half being hollowed out using a spoon to create a bowl. The golden pineapple flesh is being chopped into small chunks on a wooden cutting board beside it.
  • 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.
    A glass mixing bowl on the white marble cooktop, filled with coconut aminos, golden monk fruit, pineapple juice, minced garlic, ginger, sesame oil, and almond flour mixed with water. A whisk stirs the glossy teriyaki sauce until smooth.
  • Cook the chicken: Heat avocado oil in a skillet over medium heat. Add diced chicken thighs and cook until golden brown.
    A black cast-iron skillet on the white marble cooktop, with diced boneless chicken thighs sizzling in hot avocado oil. The chicken is turning golden brown as steam rises from the pan.
  • Add sauce: Pour the prepared teriyaki sauce over the chicken and simmer until thickened. Stir in extra pineapple chunks for sweetness.
    The black cast-iron skillet on the white marble cooktop, now with the teriyaki sauce poured over the golden chicken pieces. The sauce thickens and glazes the chicken, while fresh pineapple chunks are stirred in.
  • Assemble the bowl: Fill the pineapple halves with cooked brown rice and top with the teriyaki chicken.
    Two pineapple halves filled with fluffy cooked brown rice, topped with glossy teriyaki chicken. The dish is beautifully arranged, ready for garnishing.
  • Garnish and serve: Sprinkle sesame seeds, chopped green onions, and additional pineapple chunks before serving.
    The final plated dish on the white marble cooktop, featuring the pineapple bowl filled with teriyaki chicken and rice, garnished with sesame seeds, chopped green onions, and extra pineapple chunks. The vibrant colors and textures make it visually stunning.