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This Chicken Teriyaki Pineapple Bowls recipe is a vibrant and flavorful dish that brings a tropical twist to a classic teriyaki meal. The combination of sweet pineapple, savory chicken, and a rich teriyaki glaze, all served in a fresh pineapple bowl, makes for a visually appealing and delicious meal.
Ingredients
- Boneless, skinless chicken breasts or thighs: Provides a lean and tender protein base.
- Olive oil: Used for cooking the chicken.
- Low sodium soy sauce: Forms the base of the teriyaki sauce.
- Honey or brown sugar: Adds sweetness to the sauce.
- Pineapple juice: Enhances the tropical flavor.
- Rice vinegar: Adds a touch of acidity.
- Minced garlic and grated ginger: Provide aromatic flavors.
- Cornstarch: Used to thicken the sauce.
- Fresh pineapple: Used to create the bowls and add fruit to the dish.
- Cooked jasmine rice or brown rice: Serves as a base for the bowls.
- Diced bell peppers: Add color and crunch.
- Sliced green onions, sesame seeds, and fresh cilantro: Used for garnish.
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Cooking Instructions
- Prepare the Pineapple Bowls:
- Cut the pineapple in half lengthwise, keeping the leaves attached. Scoop out the pineapple flesh, leaving about ½ inch of flesh inside the shell. Chop the scooped out pineapple into small pieces and set aside.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper, then cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
- Make the Teriyaki Sauce:
- In the same skillet, combine the soy sauce, honey, pineapple juice, rice vinegar, minced garlic, and grated ginger. Bring the mixture to a simmer and cook for 2 to 3 minutes. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens, about 1 to 2 minutes.
- Combine and Assemble:
- Add the cooked chicken back to the skillet and toss to coat it in the teriyaki sauce. Stir in the diced bell peppers and pineapple chunks, cooking for an additional 2 to 3 minutes. Spoon the cooked rice into the pineapple halves. Top the rice with the teriyaki chicken mixture. Garnish with green onions, sesame seeds, fresh cilantro, and extra pineapple pieces.
- Serve:
- Serve immediately.
Adding More Variety:
- Substitute chicken with shrimp, tofu, or beef strips.
- Add steamed broccoli, snap peas, or carrots for extra vegetables.
- Stir in sriracha or red pepper flakes for a spicier kick.
- Use coconut rice for a variation of the rice.
Serving Suggestions
Serve the bowls as a main course for lunch or dinner.
Pair them with a side salad for a balanced meal.
Offer extra teriyaki sauce for dipping.
Variations
- Use tamari or gluten free soy sauce for a gluten free version.
- Add a splash of lime juice to the teriyaki sauce for extra tanginess.
- Use different types of bell peppers for variety.
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Storage and Reheating
Refrigerate leftover chicken teriyaki in an airtight container for up to 3 days.
Reheating is recommended, but the pineapple bowls are best assembled fresh.
Freezing is not recommended.
This recipe provides a detailed method for creating delicious Chicken Teriyaki Pineapple Bowls, with tips for customization and presentation.
Frequently Asked Questions
- → Can I prepare the pineapple bowls ahead of time?
- Yes, you can prepare the pineapple bowls for this Chicken Teriyaki recipe up to 24 hours in advance. After cutting and hollowing the pineapple, wrap each half tightly in plastic wrap and refrigerate. The pineapple chunks can also be stored separately in an airtight container in the refrigerator. This advance prep makes assembly much quicker when you're ready to cook. Just be aware that the pineapple bowls may release some juice over time, so you might want to place them on a plate or in a container when storing.
- → What can I use instead of chicken in these teriyaki pineapple bowls?
- These teriyaki pineapple bowls are extremely versatile! For vegetarian options, substitute the chicken with firm tofu, tempeh, or a cup of edamame beans. If you prefer seafood, large shrimp or salmon chunks work beautifully with the teriyaki sauce. For a heartier alternative, try thinly sliced beef or pork tenderloin. Whichever protein you choose, adjust the cooking time accordingly - tofu typically needs 3-4 minutes per side to brown, shrimp requires only 2-3 minutes total, and beef strips cook in about 3-4 minutes.
- → How can I make these pineapple bowls gluten-free?
- To make these Chicken Teriyaki Pineapple Bowls gluten-free, simply replace the regular soy sauce with tamari or certified gluten-free soy sauce. Double-check your rice vinegar to ensure it's gluten-free (most are, but some may contain additives with gluten). The cornstarch used for thickening is naturally gluten-free, but verify it hasn't been processed in a facility that handles wheat products if you have celiac disease. Everything else in the recipe is naturally gluten-free, making this an easy adaptation for those with gluten sensitivities.
- → What should I do with leftover pineapple from this recipe?
- Don't let that extra pineapple go to waste! Beyond using it in the teriyaki sauce and as a garnish for your Chicken Teriyaki Pineapple Bowls, you can blend leftover pineapple chunks into smoothies, toss them into a fruit salad, or use them as a topping for yogurt or oatmeal. For a sweet treat, grill the pineapple pieces for dessert with a scoop of vanilla ice cream. You can also freeze the extra chunks for later use in smoothies or make a quick pineapple salsa with red onion, jalapeño, and cilantro to serve with chips or grilled fish.
- → Can I reuse the pineapple shells for another meal?
- Absolutely! After enjoying your Chicken Teriyaki Pineapple Bowls, you can reuse the pineapple shells for another creative meal. Rinse and pat them dry, then fill with coconut rice and a tropical shrimp curry, fruit salad for breakfast, or even use them as serving vessels for a piña colada smoothie. For an impressive dessert, fill them with pineapple sorbet or coconut ice cream. The shells usually stay fresh for about 2-3 days in the refrigerator if wrapped well. They're not just eco-friendly but add a fun tropical flair to any meal!