These Teriyaki Chicken Pineapple Bowls are the perfect way to spice up your dinner routine. This easy rice bowl recipe is sweet, tangy, and full of flavor!
This Chicken in pineapple bowl is a delicious and healthy dinner idea that is easy to make and perfect for a weeknight meal. Plus, it’s loaded with flavor and nutrients. The teriyaki chicken is coated in a sweet and tangy sauce, while the pineapple provides a juicy and refreshing contrast. We’ve used rice and chicken inside the pineapple bowls for a complete meal.
One Pan Chicken in Pineapple Bowl
This pineapple rice bowl recipe can be cooked on a Blackstone griddle (flat top grill), wok, or a large skillet. That means you don’t have to use the oven on those nights when you don’t want to. Plus, it can all be made in one pan, so there’s almost no clean up required!
The teriyaki chicken is juicy and full of flavor, and the pineapple salsa is the perfect fresh and flavorful toppings. I also like adding a bit of green onion for extra color and flavor. You can also add avocado, cilantro, or other toppings you like.
Ingredients for Teriyaki Pineapple Bowl
- Chopped vegetables (see notes)
- Garlic powder
- Sesame seed oil
- Chicken tenderloins or chicken strips (see notes)
- White rice (see notes)
- Soy sauce
- Teriyaki glaze
- Pineapple Juice
- Brown sugar
- Bell pepper
- I have found that the colder the rice is, the better hibachi fried rice it makes. So if you have time, refrigerate your rice for 1-2 hours before cooking it on your griddle.
- Cut chicken breasts into thin strips: Cut the boneless, skinless chicken breasts width-wise into 1 1/2 by 2-inch strips like chicken tenderloins.
- We used a variety of vegetables like broccoli, yellow squash, zucchini, slivered carrots, mushrooms, snap peas, or whatever is in season.
Equipment used for Teriyaki Chicken Pineapple Bowls
- Blackstone griddle (flat top griddle), wok, or large skillet – choose what’s best for you
- Metal spatula – for turning the food on the griddle
- Tongs – for grilling the pineapple
- Chef’s knife – for making the pineapple bowls
How to Make Chicken Teriyaki Pineapple Bowl
Making the Pineapple Bowls
To slice the fresh pineapple, start cutting the pineapple in half lengthwise. If desired, you can remove the pineapple stem.
To hollow out the pineapple boats: start at the top of the pineapple, and slice around the inside, leaving a 1″ space between the interior and outer skin of the pineapple.
Then, cut the inner pineapple section in half lengthwise.
Cut the tough core off of each pineapple half. Then, cut each half into chunks.
Add pineapple chunks to a large bowl and set aside the pineapple bowls.
Cooking the Chicken Teriyaki Pineapple Bowl
Preheat the griddle, wok, or large skillet over high heat and add a tablespoon of oil until it is hot.
While the oil is heating, cut bacon into bite-size pieces.
Turn down the heat of the griddle, wok, or large skillet to medium heat. Then cook the bacon over medium heat. Cook the bacon until it is about halfway done.
Add the cut vegetables, bell peppers, and onion to the bacon. Season with garlic powder.
While the vegetable mix is cooking, add the sesame oil and chicken tenderloin strips to the other side of the griddle, wok, or skillet. Add soy sauce to the chicken.
After you turn the chicken, add the pineapple chunks. Add brown sugar to the pineapple juice, and mix. Then pour over the chicken and pineapple.
Cook until the chicken and pineapple are lightly golden and the vegetables are soft. The pineapple juice and brown sugar should be glazed. The bacon will also be cooked through.
If you want bite-sized chicken pieces, take them off the griddle, chop them up, and then put them back on the griddle.
Create a well in the middle of the bacon and vegetables, and add the butter. Melt the butter, then add the rice breaking it up.
Salt and pepper your food to taste. Then, serve it while it is still warm.
- You could try shrimp or tofu if you don’t like chicken.
- If you also want your teriyaki sauce to be a little spicier, you could add some Sriracha or other hot sauce.
- And if you want a little more crunch, you could add some chopped peanuts or cashews.
- You can also use brown rice instead of white rice.
- Make Quinoa Teriyaki Chicken Bowls by substituting quinoa for the rice.
Love Griddle cooking? Try these Blackstone Griddle Recipes
There are so many reasons why I love Blackstone griddle cooking! I love cooking pancakes on my griddle for breakfast make dinners like griddle steaks, vegetables, and fried rice. And lately, I’ve been really into making these crunch wraps, fajitas, and teriyaki chicken pineapple bowls recipe on my griddle.
If you’re looking for a new and exciting way to cook your meals, I highly recommend trying out a Blackstone griddle!
Frequently Asked Questions
You could serve this pineapple bowls recipe over rice, quinoa, or cauliflower rice. Or if you’re looking for a low-carb option, you could serve it with zucchini noodles or lettuce wraps.
Pineapple bowls will last in the fridge for up to four days. But if you want them to last even longer, you can freeze them for up to six months.
To avoid burning, cook teriyaki chicken pineapple on medium heat to medium-high heat. This will help the chicken cook evenly and not stick to the griddle. Also, use a little oil so the chicken won’t stick to the griddle.
Get the Full Teriyaki Chicken Pineapple Bowls Recipe Here
Teriyaki Chicken Pineapple Bowls
- flat top griddle, wok, or large skillet
- chef's knife (for making the pineapple bowls)
- metal spatula
- tongs (if you wish to char the pineapple)
- 1 pineapple (save all juice from the pineapple)
- 8 ounces (1/2 pound) bacon
- 3 cups chopped vegetables (we use a variety of broccoli, yellow squash, zucchini, slivered carrots, mushrooms, snap peas, or whatever is in season)
- 1 small onion, chopped
- 2 teaspoons garlic powder
- 1 tablespoon sesame seed oil
- 1 pound chicken tenderloins (chicken strips) (can substitute 2 chicken breasts cut into strips, see notes below)
- 2-3 tablespoons soy sauce
- 3 tablespoons butter
- 2 cups white rice, cooked and cooled (if time allows, refrigerate rice for 1-2 hours, see notes below)
- 1/2 cup brown sugar
- 1/4 cup teriyaki glaze
Prepare the pineapple bowl
- Slice the fresh pineapple in half lengthwise. Remove the pineapple stem if desired. To hollow out the pineapple boats: start at the top of the pineapple, and slice around the inside, leaving a 1" space between the interior and outer skin of the pineapple. Then, cut down the middle of the inner pineapple section lengthwise to make two halves. Use a large spoon to scoop underneath each section, freeing it from the pineapple. Slice off the tough core and cut each pineapple half into chunks. Add pineapple chunks to a bowl for use later. Set aside pineapple halves.
Prepare the chicken 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. Turn the heat down to medium and add bacon. Cook until bacon is about halfway done.
- Add the cut vegetables and onion to the bacon. Season with garlic powder. While the vegetable mix is cooking, add the sesame oil and chicken tenderloin strips to the other side of the griddle, wok, or skillet. Drizzle soy sauce on the chicken. After you turn the chicken, add the pineapple chunks. Add brown sugar to the pineapple juice and mix it with the chicken and pineapple.
- Continue cooking until the chicken and pineapple are 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, and add the butter. Once the butter is melted, add the rice breaking it up. Stir fry the rice and vegetables.
- Add the chicken fried rice to the pineapple halves and drizzle with teriyaki sauce before serving.