Chicken Teriyaki Pineapple Bowls

teriyaki sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: honey + soy sauce

Low-sodium soy sauce reduces sodium content while honey adds sweetness.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are less expensive.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Mango provides a similar sweetness, while canned pineapple is often cheaper.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a nutritious crunch, while sunflower seeds are budget-friendly.

Cut the small pineapple in half, maintaining the stem for presentation.

Scoop out the flesh of the pineapple, making crisscross cuts for easier removal.

Save the pineapple flesh and juices for later use.

In a mixing bowl, combine 1/3 cup low sodium soy sauce, 3 tablespoons packed brown sugar, 1 teaspoon minced garlic, 1 tablespoon pineapple juice, 1 thumb-sized piece chopped ginger, 1 teaspoon sesame oil, and ground black pepper to make the teriyaki sauce.

Heat olive oil in a pan over medium-high heat.

Add bite-sized pieces of boneless skinless chicken breasts to the pan, seasoning with salt and ground black pepper.

Cook the chicken on each side until nicely browned, about 3-4 minutes.

Pour the teriyaki sauce over the browned chicken and bring to a simmer.

Prepare a slurry by mixing 1 tablespoon of corn starch with 1 tablespoon of water, then add it to the simmering sauce to thicken it.

Once the sauce has thickened, turn off the heat.

Assemble the dish by placing hot steaming white rice in a bowl, topped with the teriyaki chicken mixture.

Garnish with sesame seeds and chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens