Pineapple chicken bowls are a delightful and visually stunning way to transform an ordinary meal into an extraordinary culinary experience. These vibrant dishes marry the natural sweetness of ripe pineapple with succulent, savory chicken and a colorful medley of stir-fried vegetables, all beautifully presented within a fresh pineapple shell. It’s more than just a meal; it’s a tropical getaway on a plate, promising a burst of island flavors with every bite.
These pineapple chicken bowl recipes offer an irresistible blend of sweet and savory flavors that are perfectly suited for either a refreshing lunch or a hearty dinner. The tender chicken strips are generously coated in a rich, glossy teriyaki glaze, while a harmonious mix of stir-fried vegetables and fluffy rice forms a satisfying and wholesome foundation. This flavorful dish is not only a feast for the senses but also incredibly convenient, making it an ideal choice for busy weeknights, especially since much of the preparation can be done in advance.
For those who cherish the classic taste of a teriyaki chicken rice bowl, this recipe introduces a refreshing and exotic twist by presenting the entire meal inside a carved pineapple shell. This creative serving method not only adds a striking tropical flair but also naturally infuses the dish with the pineapple’s inherent sweetness, elevating the overall flavor profile. Should you prefer a more casual approach, the pineapple shells can be omitted, and the delicious contents served in a traditional bowl—it will still be just as flavorful and enjoyable.
Why You’ll Adore These Pineapple Chicken Bowls
- Effortlessly Quick & Convenient: This recipe is designed as an easy 30-minute meal, perfect for busy individuals or families. You can even prepare a larger batch to enjoy throughout the week, making meal planning a breeze. While not as hands-off as our Instant Pot Hawaiian chicken, it’s remarkably fast for such a flavorful dish, allowing you to spend less time in the kitchen and more time savoring your meal.
- A Symphony of Flavors: Say goodbye to boring dinners! These pineapple chicken bowls offer a captivating blend of salty, sweet, and savory notes that ensures every mouthful is an exciting adventure for your taste buds. The interplay of the tangy pineapple, rich teriyaki, and fresh vegetables keeps the dish engaging and utterly delicious, guaranteeing you’ll never tire of this tropical sensation.
- Complete Meal in One Bowl: Simplify your clean-up and meal prep with this all-in-one wonder. Each bowl is packed with essential protein from the chicken, vital nutrients from a colorful array of vegetables, and satisfying carbohydrates from the rice. There’s no need to prepare additional side dishes, which means less cooking and significantly fewer dishes to wash afterward—a win-win for any home cook.
Key Ingredients & Savory Substitutions
- Pineapple: A fresh, whole pineapple is essential for creating the unique serving bowls that make this dish so special. Choose a ripe pineapple that feels heavy for its size and has a sweet aroma at its base. The fruit itself will be incorporated into the stir-fry, adding a natural burst of tropical sweetness.
- Bacon: For the best flavor and to utilize the savory fat, opt for uncooked bacon. Avoid pre-cooked varieties. If you’re looking for an alternative, turkey bacon can be a decent substitute, though be mindful that turkey bacon tends to be higher in sodium than pork bacon.
- Sesame Seed Oil: This ingredient is crucial for imparting a distinctive, nutty aroma and flavor to your stir-fry. If sesame oil isn’t available or preferred, excellent substitutes include olive oil, grapeseed oil, or avocado oil, which offer similar cooking properties and a neutral taste.
- Chicken Tenderloins: Boneless, skinless chicken tenderloins are ideal for their quick cooking time and tender texture. However, any boneless, skinless cuts of chicken or even turkey can be used interchangeably. Simply cut them into strips or bite-sized pieces to ensure even cooking.
- White Rice: While classic white rice provides a light and fluffy base, switching to whole grain brown rice offers a heartier and more nutritious option. Brown rice adds a deeper, nutty flavor and a boost of fiber, making your Hawaiian chicken recipe even healthier.
- Teriyaki Glaze: This sticky, sweet, and savory glaze is the heart of the dish. For those who enjoy a bit of a kick, a dash of hot sauce like Sriracha can be added to the glaze to introduce a delightful heat. Feel free to adjust the amount to your preference.
- Seasonal Vegetables: To ensure the freshest and most flavorful outcome, select vegetables that are in season. Excellent choices for this stir-fry include zucchini, carrots, mushrooms, various types of squash, and broccoli, as they hold their flavor and texture well when stir-fried. Don’t worry if fresh seasonal vegetables aren’t available; frozen vegetables are a perfectly healthy and convenient alternative, retaining much of their nutritional value.
Recipe Variations to Explore
- Cauliflower Rice Bowl: For a lower-carb option, replace white rice with cauliflower rice. Stir-fry the cauliflower rice with a hint of fresh ginger, a pinch of salt, and minced garlic to create a flavorful and aromatic base before incorporating the teriyaki chicken and mixed vegetables.
- Coconut Rice with Green Beans: Elevate your meal by cooking jasmine rice with creamy coconut milk for a wonderfully fragrant and tropical coconut rice. Enhance the stir-fried vegetables by adding sautéed fresh green beans for an extra crunch. Garnish with a sprinkle of toasted sesame seeds and thinly sliced green onions for a vibrant finish.
- Boneless, Skinless Chicken Thighs with Rice Vinegar: Substitute chicken tenderloins with boneless, skinless chicken thighs for a richer flavor and even more tender meat. Marinate the chicken thighs in a teriyaki marinade fortified with a splash of rice vinegar, which adds a subtle acidity and helps tenderize the meat further. Finish the bowl with a generous topping of sesame seeds before serving.
- Ginger Teriyaki Stir Fry Bowl: Intensify the aromatic flavors of your stir-fry by incorporating extra fresh ginger and thinly sliced green onions directly into the teriyaki sauce. Serve this flavorful mixture over a bed of steamed rice or your preferred grains, and garnish with sesame seeds and a few pinches of salt to perfectly balance the sweetness of the glaze.
🎯 Pro Tip: Enhance Texture and Flavor
For an added layer of visual appeal and a delightful crunch, sprinkle your teriyaki chicken rice bowl with chopped peanuts or cashews. Lightly toast these nuts in a dry skillet before mixing them into the pineapple-fried rice to bring out their rich, nutty flavors.
Essential Equipment for This Recipe
- Skillet (or wok/griddle for stir-frying)
- Chef’s knife (crucial for preparing the pineapple bowls)
- Large metal spatula
- Tongs (useful if you choose to char the pineapple for extra flavor)
How to Prepare Your Teriyaki Chicken Rice Bowl
Crafting these visually impressive pineapple chicken bowls is simpler than it looks. Follow these step-by-step instructions for a perfect tropical meal.
Prepare the Pineapple Bowls
- Slice the Fruit: Lay the whole pineapple on its side on a sturdy cutting board. Using a large chef’s knife, carefully slice the fruit in half vertically, cutting through the leafy crown on top and down through the bottom end. Each half will be meticulously hollowed out to form the vibrant and unique serving bowls.
- Loosen the Flesh: Take one half of your pineapple. Starting from the top, make several careful cuts through the pineapple flesh. Cut around the perimeter, about 1 inch in from the outer peel, and then make a few cuts through the middle. This technique helps to loosen the fruit from the shell, making it easier to remove.
- Section the Inner Pineapple: Next, slice through the center of the already loosened inner pineapple section lengthwise. This action will effectively divide the pineapple flesh into two more manageable sections, further simplifying the removal process.
- Scoop Out the Fruit: With the flesh now thoroughly loosened and sectioned, use a large spoon to carefully scoop out the pineapple chunks and the central core. Begin at the top and work your way down, freeing the fruit from the shell.
- Process the Core: The fibrous core of the pineapple can be discarded if you prefer, but it can also be finely chopped into small bits and added to the chicken stir-fry. When cooked, it softens considerably, blending seamlessly into the dish without being noticeably fibrous. This reduces waste and adds more authentic pineapple flavor.
- Collect Pineapple Juice: After carefully hollowing out the pineapple halves, you’ll find a few tablespoons of fresh pineapple juice remaining inside each shell. Pour this precious juice into a small bowl or a glass measuring cup. This natural, sweet juice will be a key ingredient in preparing your delectable teriyaki glaze, adding an authentic tropical essence.
Preheat and Cook the Bacon
- Heat a griddle, wok, or a large skillet over high heat, then add 1 tablespoon of oil. Allow the oil to shimmer before proceeding.
- Cut the bacon into bite-sized pieces and add them to the hot pan.
- Reduce the heat to medium and cook the bacon until it is halfway rendered and slightly crispy, which usually takes about 4 minutes.
Sauté the Vegetables
- Add your chosen chopped vegetables and the chopped onion to the pan with the partially cooked bacon.
- Sprinkle generously with garlic powder and stir frequently, allowing the vegetables to cook until they are tender-crisp and aromatic.
Cook the Chicken and Glaze
- Push the vegetables to one side of the pan. In the cleared space, add the sesame oil and the chicken strips.
- Drizzle soy sauce over the chicken and cook for 3-4 minutes, until lightly browned.
- Flip the chicken pieces over to cook the other side, then add the reserved pineapple chunks to the pan alongside the chicken.
- In a separate bowl, whisk together the reserved pineapple juice and brown sugar. Pour this mixture over the chicken and pineapple in the pan, allowing it to simmer. Continue to cook for an additional 3-4 minutes, or until the sauce thickens into a glossy glaze and the chicken is thoroughly cooked through, with no pink remaining.
Stir-fry the Rice
- Create a clear well in the center of the bacon and vegetable mixture in your pan. Place the butter into this well and allow it to melt completely.
- Add the cold cooked rice to the melted butter and stir thoroughly to combine it with the vegetables. Continue to cook for approximately 3 minutes, or until the rice is heated through and slightly crisped. For the best results when making fried rice, always use cold, day-old rice if possible. Warm grains tend to become mushy, whereas cold rice holds its shape, yielding that perfect fried rice texture.
- To save time during dinner prep, consider cooking the rice at least an hour before you plan to assemble your teriyaki chicken rice bowl. This allows the grains sufficient time to cool down in the refrigerator. Even better, prepare the rice the night before you intend to make the pineapple bowl, fried rice, and chicken teriyaki for maximum efficiency.
Assemble Your Pineapple Chicken Bowls
- Carefully fill the hollowed-out pineapple halves with the aromatic fried rice mixture.
- Generously top the rice with the succulent glazed chicken and tender pineapple chunks.
- Finish each bowl with an extra drizzle of teriyaki glaze and, if desired, a sprinkle of fresh sliced green onions or toasted sesame seeds for an added touch of flavor and visual appeal.
🎯 Pro Tip #2: Smart Meal Prep for Stress-Free Cooking
To further simplify your meal preparation, consider creating the pineapple bowls the night before you plan to cook. Once hollowed, store the pineapple shells (and the removed fruit chunks) in the refrigerator until you’re ready to use them. Investing a few minutes in advanced meal prep significantly reduces stress and saves valuable time when dinner rolls around.
While using a regular serving bowl might seem easier and less messy, dedicating a few minutes to craft a beautiful pineapple bowl is truly worth the effort. The teriyaki chicken, with its vibrant colors and glossy glaze, looks absolutely stunning when served within the natural shell. Plus, this creative presentation often means fewer dishes to wash, adding another layer of convenience to this delightful meal.
Serving Suggestions for a Complete Meal
To perfectly complement your pineapple chicken bowl, consider sautéing an assortment of colorful bell peppers (green, red, or yellow) and red onion in a large skillet. Toss them with a sprinkle of red pepper flakes for a touch of heat and vibrant flavor. For those who enjoy seafood, add some hibachi shrimp directly into the chicken stir-fry mixture, or serve them alongside your pineapple bowl recipe as a delightful appetizer.
Frequently Asked Questions (FAQs)
While the technique of “teriyaki” (grilling or broiling with a glaze) is deeply rooted in Japanese cuisine, the specific teriyaki sauce widely known today is commonly believed to have originated in Hawaii. Although the foundational ingredients of classic teriyaki sauce—soy sauce, mirin (sweet rice wine), and sugar—were certainly used in Japanese cooking centuries ago, the characteristically sweet and thick sauce we often encounter in Western contexts is largely a Hawaiian adaptation.
The quintessential Hawaiian teriyaki chicken sauce used in this recipe is a simple yet incredibly flavorful combination of fresh pineapple juice, rich brown sugar, and savory soy sauce. These ingredients cook together beautifully to form a luscious, thick, and irresistible glaze that coats the chicken and infuses the entire dish with tropical goodness.
Leftovers from your pineapple chicken bowls can be safely refrigerated for up to 4 days. Conveniently, the pineapple bowls themselves will also maintain their freshness for this duration. However, reheating requires a bit of care. For optimal results, it’s best to reheat the chicken and rice mixture separately from the pineapple shell. Scoop out the Hawaiian teriyaki chicken mixture and gently reheat it in a skillet over medium heat until warmed through, or use a microwave for a few minutes. Once heated, return the warm mixture to the pineapple bowl for serving to maintain the presentation and freshness of the fruit.
Explore More Delicious Dinner Recipes:
- Smoked Pork Tenderloin Recipe
- How to Cook Turkey Tenders
- BBQ Baked Chicken Tenders
- Lemon Chicken Orzo Pasta
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Pineapple Chicken Bowls
Renae Gerhardstein
Pin Recipe
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!
Ingredient Notes:
- It has been my experience that the colder the rice is, the more favorable hibachi fried rice it makes. So, if you have time, refrigerate your rice for 1-2 hours prior to cooking on your griddle.
- Cut chicken breasts into strips: Cut boneless, skinless chicken breasts crosswise into 1 1/2 by 2 inch strips like chicken tenderloins.
Recipe Variations:
- Cauliflower rice bowl: Swap out the white rice for cauliflower rice to make this a lower-carb dish. Stir-fry it with a touch of fresh ginger, salt, and garlic for a flavorful base before adding the teriyaki chicken and vegetables.
- Coconut rice with green Beans: Cook jasmine rice with coconut milk for a fragrant coconut rice option. Add sautéed green beans to the stir-fried vegetables for extra crunch. Finish with a sprinkle of sesame seeds and sliced green onions for a bright, tropical twist.
- Boneless skinless chicken thighs with rice vinegar: Use boneless skinless chicken thighs marinated in a teriyaki marinade enhanced with a splash of rice vinegar. This gives the chicken a touch of acidity and helps tenderize the meat even more. Top the bowl with sesame seeds before serving.
- Ginger teriyaki stir fry bowl: Amp up the flavor by adding extra ginger and green onions to the teriyaki sauce. Serve everything over a bed of steamed rice or grains, and garnish with sesame seeds and a few pinches of salt to balance the sweetness.
Storing Instructions:
- Any leftover Hawaiian teriyaki chicken and pineapple fried rice can be refrigerated for up to 4 days. The bowls themselves will last that long as well, 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.
Make Ahead Instructions:
- If possible, cook the rice at least an hour before you make the rest of the Hawaiian chicken recipe. This will give the grains some time to cool in the fridge.
- After an hour or two, you can move forward with making the Hawaiian chicken recipe.
- Even better, prepare the rice the night before you plan to make the pineapple bowl, fried rice, and chicken teriyaki.