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5 from 1 vote

Chicken Teriyaki Pineapple Rice Bowls

An easy recipe for teriyaki chicken, served in fresh pineapple 'bowls' alongside a heaping helping of white rice infused with sweet pineapple flavor.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian
Servings: 2
Author: Meaghan @ 4 Sons R Us


  • 1 large pineapple
  • 1 tablespoon canola oil
  • 1 lb boneless skinless chicken thighs, fat trimmed off and cut into 1-inch pieces
  • 3/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 2 cups cooked white rice
  • 1 green onion thinly sliced
  • sesame seeds


  • Cut a ripe pineapple in half, lengthwise. Use a small pairing knife or a spoon to carefully hollow out the flesh of each half, leaving about a half-inch on the sides to make sure the pineapple bowls and leak-proof. Scoop out the excess pineapple and set it aside to use/eat later.
  • In a large pan, heat the oil over high heat. Add in the prepared chicken. Cook the meat about two minutes, stirring regularly so that it browns on all sides. Next stir in the soy sauce, brown sugar, honey, ginger, and garlic until they're evenly incorporated. Bring the teriyaki sauce to a boil, then immediately turn down the heat and let the sauce simmer, stirring occasionally, until it's dark and nicely thickened and the chicken is cooked through. I'd say about 8 to 12 minutes of cook time. Remove the pan from the heat, and set aside.
  • Use a spoon to scoop about 1-2 tbsp of expressed pineapple juice from the innards we set aside earlier. Add it to the cooked rice and stir to make sure it's spread throughout. Divide the rice in a half and add 1/2 to one side of each of the pineapple bowls. Divide the teriyaki chicken in half and add 1/2 to the other side of each pineapple bowl.
  • Top the chicken with a sprinkling of sesame seeds and green onions before serving.


The longer the cooked rice sits in the pineapple the more it will absorb the sweet flavor. For more, let the rice sit and just keep the teriyaki chicken warm until ready to serve and eat.
Also, this recipe serves two but can easily be doubled to accommodate a larger crowd.