Teriyaki Pineapple Chicken Rice Recipe
Description
Teriyaki Pineapple Chicken Rice is a delicious, sweet-savory dish featuring juicy chicken, tangy pineapple, and rich teriyaki sauce served over fluffy rice. This dish balances flavors beautifully, making it a family favorite. It’s easy to make, perfect for meal prep, and packed with protein and fiber.
Ingredients
For the Chicken & Marinade:
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
½ cup teriyaki sauce
1 tbsp soy sauce (low sodium recommended)
1 tbsp honey or brown sugar
1 tsp fresh ginger (grated)
2 cloves garlic (minced)
1 tbsp sesame oil
For the Rice & Stir-fry:
1 cup jasmine rice (or brown rice)
1 ¾ cups water (for cooking rice)
1 cup pineapple chunks (fresh or canned, drained)
½ cup bell peppers (red, green, or yellow, diced)
½ cup onions (diced)
½ cup carrots (julienned or finely chopped)
1 tbsp vegetable oil (for cooking)
1 tbsp sesame seeds (for garnish)
2 green onions (chopped, for garnish)
Instructions
Step 1: Marinate the Chicken
In a bowl, mix teriyaki sauce, soy sauce, honey (or brown sugar), ginger, and garlic.
Add chicken pieces and coat well. Let it marinate for at least 20 minutes (or overnight for more flavor).
Step 2: Cook the Rice
Rinse the rice under cold water until the water runs clear.
In a pot, bring water to a boil, add rice, and reduce to a simmer. Cover and cook for 15 minutes (or follow package instructions).
Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 3: Cook the Chicken
Heat a pan or wok over medium-high heat. Add 1 tbsp sesame oil.
Add marinated chicken (discard excess marinade) and cook for 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.
Step 4: Stir-Fry the Vegetables & Pineapple
In the same pan, add 1 tbsp vegetable oil.
Add onions, bell peppers, and carrots. Stir-fry for 3-4 minutes until slightly softened.
Add pineapple chunks and cook for another 2 minutes to caramelize slightly.
Step 5: Combine Everything
Return the cooked chicken to the pan and stir everything together.
Pour in an extra 2 tbsp of teriyaki sauce and toss until evenly coated.
Serve over cooked rice.
Step 6: Garnish & Serve
Sprinkle with sesame seeds and chopped green onions.
Enjoy hot!
Nutritional Information (Per Serving, Serves 4)
Calories: ~450
Protein: ~32g
Carbohydrates: ~55g
Fats: ~10g
Fiber: ~4g
Sugar: ~18g
Sodium: ~900mg
Note: Nutritional values may vary based on ingredient brands and portion sizes.
Total Time Required
Prep Time: 20 minutes (including marinating time)
Cook Time: 25 minutes
Total Time: 45 minutes
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are juicier and add more flavor. Just adjust cooking time slightly as they take longer to cook.
2. Can I make this dish vegetarian?
Absolutely! Substitute the chicken with tofu or mushrooms, and use a plant-based teriyaki sauce.
3. What’s the best rice to use?
Jasmine rice works best for a fluffy texture, but brown rice, quinoa, or cauliflower rice can be great substitutes.
4. Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or stovetop with a splash of water.
5. What other vegetables can I add?
Broccoli, snow peas, snap p
eas, or zucchini work great in this dish.