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Teriyaki Chicken Pineapple Bowls

Teriyaki Chicken Pineapple Bowls feature crispy chicken, sweet pineapple, colorful vegetables, and fluffy rice tossed in a homemade teriyaki sauce.
Ready in just 35 minutes, they're perfect for easy dinners and meal prep.
A delicious balance of sweet, savory, and fresh flavors in every bite.

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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

Crispy Chicken

  • 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons tapioca starch
  • 2 tablespoons avocado oil divided

Pineapple Teriyaki Sauce

  • ⅓ cup honey
  • 3 tablespoons pineapple juice
  • 2 teaspoons sriracha
  • 2 tablespoons tamari soy sauce, or coconut aminos
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon tapioca starch

Bowls

  • 2 cups cooked rice
  • 1 cup sliced bell peppers
  • 1½ cups sugar snap peas
  • 1 cup pineapple chunks
  • Chopped green onions optional
  • Sesame seeds optional
  • Extra sriracha for serving optional

Instructions
 

  • In a large bowl, combine the chicken pieces with salt, pepper, and tapioca starch until evenly coated.
  • In another bowl, whisk together the honey, pineapple juice, sriracha, tamari, rice vinegar, sesame oil, ginger, and garlic.
  • Reserve ¼ cup of the sauce for serving, then whisk the tapioca starch into the remaining sauce.
  • Heat 1 tablespoon avocado oil in a large skillet over medium-high heat.
  • Add the chicken and cook for 7–9 minutes until golden and fully cooked. Remove from the skillet.
  • Toss the cooked chicken with the thickened teriyaki sauce until evenly coated.
  • Add the remaining avocado oil to the skillet.
  • Sauté the bell peppers and sugar snap peas for 5–7 minutes until crisp-tender.
  • Add the pineapple chunks and cook for another minute.
  • Return the chicken to the skillet and cook for 2–3 minutes, allowing the sauce to thicken and coat everything evenly.
  • Divide the cooked rice among serving bowls.
  • Top with the Teriyaki Chicken Pineapple Bowls mixture.
  • Garnish with green onions, sesame seeds, and a drizzle of the reserved sauce if desired.

Notes

  • Chicken thighs can be substituted for extra juiciness.
  • Coconut aminos create a slightly sweeter, lower-sodium sauce.
  • For a spicier version, add extra sriracha or red pepper flakes.
  • Pair with cucumber salad or steamed broccoli for a complete meal.