Teriyaki chicken pineapple bowls bring the ultimate tropical flavor straight to your table! Imagine tender, saucy chicken and flavorful stir-fried rice, all served in a fresh pineapple bowl—it’s like a Hawaiian getaway in every bite! Not only is this dish stunning, but it’s also easy to customize with your favorite protein and seasonal veggies. A meal this delicious and fun to serve will have everyone asking for seconds. Get the recipe below and bring the taste of paradise to your kitchen!
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Reasons to Make Our Teriyaki Chicken in Pineapple Bowl Recipe
- It’s an easy 30 minute meal that you can prepare in bulk to feed yourself and your family for the week! It’s just as quick (but not quite as hands-off) as our Instant Pot Hawaiian chicken recipe.
- It’s anything but boring! The mouthwatering combination of salty, sweet, and savory flavors keeps each bite interesting — you’ll never get bored of this Teriyaki chicken pineapple bowl recipe!
- An all-in-one meal. With protein, veggies, and carbs all in one bowl, there’s no need for extra sides. Not to mention, there are less dishes to wash!
Ingredient Notes and Substitutions
- Pineapple
You’ll need a whole fruit to make the serving bowl. - Bacon
Don’t use pre-cooked bacon — you will want to make use of the bacon fat! Turkey bacon is a decent substitute – just be aware that turkey bacon is higher in sodium than pork bacon. - Sesame Seed Oil – This ingredient adds an appetizing aroma. Olive, grapeseed, and avocado oil are all good substitutes.
- Chicken Tenderloins – Any boneless skinless pieces of chicken or turkey will work as a substitute.
- White Rice – Whole grain brown rice is a heartier option, and it makes this Hawaiian chicken recipe healthier!
- Teriyaki Glaze – Add a bit of hot sauce to give your pineapple bowl some heat! Sriracha is our favorite, but any hot sauce works.
- Seasonal vegetables have the best flavor. Zucchini, carrots, mushrooms, squash, and broccoli are good options for this Blackstone griddle recipe, because they hold their flavor and shape well.
If the vegetables that you want to use aren’t in season, there’s nothing wrong with using frozen veggies. They’re just as healthy as fresh!
🎯 TFN Pro Tip
Chopped peanuts or cashews jazz up the pineapple teriyaki chicken bowls visually while adding crunch.
Toast them lightly in a skillet before mixing them into the pineapple-fried rice.
Tips for Making our Teriyaki Chicken in Pineapple Bowl Recipe
- Reserve the pineapple juice.
After you cut the fruit in half and remove most of the insides, there will be a few tablespoons of fresh juice inside. Pour the juice into a small bowl or glass measuring cup – you’ll use it for the glaze. - Use cold rice if possible.
The secret to learning how to make fried rice on Blackstone is using cold rice! Warm grains have a tendency to become mushy when you use them for pineapple chicken fried rice.
- Prep ahead to save time.
If possible, cook the rice at least an hour before starting the pineapple teriyaki chicken bowls. This will give the grains some time to cool in the fridge.
Even better, prepare the rice the night before making the pineapple bowl, fried rice, and chicken teriyaki.
🎯 TFN Pro Tip #2 – Work smarter, not harder!
To make your prep even easier, you can also create the pineapple bowls the night before. Keep them (and the fruit chunks) in the fridge until you’re ready to use them.
Spending a few minutes on meal prep reduces stress, and will save you time in the long run!
How To Make a Pineapple Bowl
- Slice the fruit in half vertically, through the crown on top, and down through the bottom end. Each half will be hollowed out to form the serving bowls.
- Make cuts to loosen the flesh.
Starting at the top of one half of your fruit, make several cuts through the flesh; at the top, bottom, through the middle, and all the way around, about 1 inch in from the outer peel of the fruit.
At this point, the fruit will be loose inside.
- Slice through the center of the inner pineapple section lengthwise. This will leave you with two sections of flesh.
- Starting at the top of one half, cut through the flesh, about 1 inch in from the outer peel of the fruit. At this point, the fruit will be loose inside.
Then, just use a spoon to help you remove the flesh and core.
We remove the core and chop it into small bits to use in the chicken stir fry. You can throw out the fibrous core if you want, but it softens up to where you won’t even notice.
Using a regular serving bowl may be easier and less messy, but spending a few minutes to make a pineapple bowl is SO worth it!
The teriyaki chicken looks gorgeous when served inside the pineapple bowl. Plus, you’ll have fewer dishes to wash.
Serving Suggestions
To perfectly pair with chicken teriyaki pineapple bowls, sauté green bell peppers, red bell pepper, and red onion in a large skillet, tossing them with a sprinkle of red pepper flakes for a bit of heat. Add some hibachi shrimp to the chicken or serve them as appetizers with our pineapple bowl recipe.
Recipe FAQs
While the teriyaki technique is almost a hallmark of Japanese cuisine, the sauce is commonly thought to have originated in Hawaii. There is a lot of gray area to consider: the common ingredients of teriyaki sauce (soy sauce, mirin, and sugar) were certainly used in Japanese cooking years ago. However, the sauce we know today is characteristically Hawaiian.
The pineapple teriyaki chicken sauce combines pineapple juice, brown sugar, and soy sauce. It all cooks together to form a thick, yummy glaze!
Leftovers can be refrigerated for up to 4 days. The bowls themselves will also last that long, which is very convenient.
Reheating is the tricky part. It’s best to reheat the leftovers separately from the pineapple bowl.
For the best results, scoop out the Hawaiian teriyaki chicken mixture and reheat it in a skillet over medium heat. Or microwave it for a few minutes until it warms through.
Then, return everything to the pineapple bowl for serving.
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Teriyaki Chicken Pineapple Bowls
Equipment
- skillet
- chef's knife - (for making the pineapple bowls)
- large metal spatula
- tongs - (if you wish to char the pineapple)
Ingredients
- 1 pineapple
- 8 ounces bacon
- 3 cups chopped vegetables use a variety of broccoli, squash, zucchini, carrots, mushrooms, snap peas, etc.
- 1 small onion chopped
- 2 teaspoons garlic powder
- 1 tablespoon sesame seed oil
- 1 pound chicken tenderloins or 2 boneless skinless chicken breasts, cut into strips. *See Notes below
- 2-3 tablespoons soy sauce low sodium soy sauce, or tamari sauce
- 3 tablespoons butter
- 2 cups cooked white rice (if time allows, refrigerate rice for 1-2 hours) *See Notes below
- ½ cup brown sugar
- ¼ cup teriyaki glaze
Instructions
How to Make a Pineapple Bowl
- Lay the pineapple on its side on a sturdy cutting board. Using a large chef's knife, slice pineapple in half lengthwise, from top to bottom. If desired, cut off the crown at the top of the fruit.Starting at the top of one half, cut through the flesh, about 1 inch in from the outer peel of the fruit.Next, slice through the center of the inner pineapple section lengthwise to make two halves. Use a large spoon to scoop underneath each section, freeing it from the pineapple. NOTE: There will be a lot of juice in the pineapple. Pour it off into a small bowl or glass measuring cup and set it aside. You will use it later, to make the teriyaki glaze.Repeat steps to create a bowl from the other half of pineapple. Pour the juice from the second pineapple half into the bowl with the other juice.
- Cut off and discard the fibrous core from the sections of flesh you removed. Slice each piece into chunks. Add pineapple chunks to a bowl and set aside. Set empty pineapple bowls aside.
Make the Hawaiian Teriyaki Chicken and Fried Rice
- Add a tablespoon of oil to griddle, wok, or skillet then preheat on high heat until oil is shimmering. While the oil is heating, cut bacon into bite-size pieces. Lower heat to medium and add bacon. Cook until bacon is halfway rendered, about 4 minutes.
- Add the cut vegetables and onion to the griddle/wok/skillet with the bacon. Season with garlic powder and continue to cook the mixture. Meanwhile, add the sesame oil and chicken to the other side of the griddle, wok, or skillet. Drizzle soy sauce over the chicken and cook for 3 to 4 minutes. Flip the chicken pieces over, then add the pineapple chunks. Add brown sugar to the pineapple juice and stir to combine; pour it over the chicken and pineapple.
- Continue cooking for another 3-4 minutes, until the chicken is no longer pink inside, the pineapple is lightly golden, and the pineapple juice and brown sugar have glazed on the chicken. If you prefer bite-sized chicken, pull it from the griddle and chop it before returning it to the griddle, wok, or skillet.
- Create a well in the middle of the bacon and vegetables, then place the butter in the well. When the butter is melted, add the cold rice, breaking it up. Stir fry the rice and vegetables for about 3 minutes, or until rice is warm.
- Add the teriyaki chicken and fried rice to the pineapple halves. Garnish each pineapple bowl with a drizzle of teriyaki sauce before serving.
Notes
- Chopped peanuts or cashews jazz up the teriyaki chicken bowls visually, while also adding crunch. Toast them lightly in a skillet prior to mixing them into the pineapple fried rice.
- To make your prep even easier, you can also create the pineapple bowls the night before. Just keep them (and the fruit chunks) in the fridge until you’re ready to use them.
- Spending a few minutes on meal prep reduces stress, and will save you time in the long run!
Nutrition
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Ned says
The combo of sweet and savory presented in a pineapple was perfect! Our guests loved these so much! Thank you!
kushigalu says
Love the combination of flavors and great presentation. Thanks for sharing.
Ann says
The presentation for this is amazing. Who doesn’t love a Pineapple bowl. Thanks!!!