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–+ servings
Teriyaki Chicken and Pineapple Bowls

Teriyaki Chicken and Pineapple Bowls for a Quick Tropical Treat

Enjoy Teriyaki Chicken and Pineapple Bowls for a quick and delicious dinner that is gluten-free and perfect for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Pineapple Base
  • 1 pound Boneless, skinless chicken breast Diced
  • 1 cup Pineapple chunks Fresh or canned
  • ½ cup Teriyaki sauce Gluten-free if preferred
  • 1 tablespoon Olive oil Can replace with sesame oil
For the Vegetables
  • 1 Bell pepper Sliced, any color
  • 1 Onion Sliced, yellow or red
For the Rice Base
  • 4 cups Cooked rice White, brown, or cauliflower rice
For Garnish
  • 2 tablespoons Chopped green onions Optional
  • 1 tablespoon Sesame seeds Or chopped nuts

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat for about 1 minute.
  2. Add 1 pound of diced boneless, skinless chicken breast. Cook for 5-7 minutes until browned and fully cooked.
  3. Stir in 1 sliced bell pepper and 1 sliced onion, cooking for an additional 3-4 minutes.
  4. Fold in 1 cup of pineapple chunks and ½ cup of teriyaki sauce. Cook for another 2-3 minutes.
  5. Serve the chicken and pineapple mixture over bowls of cooked rice, garnished with green onions and sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 58gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 9gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

For optimal texture, store chicken and pineapple mixture separately from rice, combining just before serving.

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