Juicy chicken glazed with sweet teriyaki sauce and fresh pineapple served over rice. This tropical-inspired bowl brings Hawaiian flavors to your dinner table with minimal prep and maximum satisfaction.
Recipe Details
Ingredients
- 600g boneless chicken thighs, cut into chunks
- 120ml teriyaki sauce
- 300g fresh pineapple, chunked
- 300g cooked jasmine rice
- 4 stalks green onions, sliced
Instructions
-
Cook 300g cooked jasmine rice according to package directions and keep warm.
-
Cut 600g boneless chicken thighs into 2.5cm (1-inch) chunks. Season lightly with salt and pepper.
-
Heat a large skillet over medium-high heat with a drizzle of oil. Add chicken and cook for 6-8 minutes until golden and cooked through.
-
Add 300g fresh pineapple chunks and cook for 2-3 minutes until slightly caramelized. Pour in 120ml teriyaki sauce and toss to coat.
-
Simmer for 2-3 minutes until sauce thickens and glazes the chicken and pineapple.
-
Divide warm rice among bowls. Top with teriyaki chicken and pineapple. Garnish with 4 stalks green onions and serve immediately.
Tips
Chicken Choice: Thighs stay more moist than breasts and have better flavor. Cut into uniform pieces for even cooking.
Pineapple Prep: Fresh pineapple is best, but canned chunks work if drained well. Avoid overly ripe fruit that will break down.
Sauce Control: If sauce gets too thick, add a splash of water. For thicker glaze, simmer longer to reduce.
Rice Options: Jasmine rice is traditional, but brown rice, quinoa, or cauliflower rice work for different dietary needs.
Make-Ahead: Chicken mixture can be made ahead and reheated. Prepare fresh rice for best texture.
Serving Additions: Add steamed broccoli, snap peas, or sesame seeds for extra nutrition and crunch.