Teriyaki Chicken Bowl with Garlic Mushrooms, Pineapple, Rice & Cherry Tomatoes
This bowl combines sweet-savory teriyaki chicken with garlicky mushrooms, juicy pineapple, fluffy rice, and fresh cherry tomatoes. It’s a colorful, protein-rich dish that balances umami, freshness, and a touch of sweetness.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the Teriyaki Chicken:
1 lb (450 g) boneless skinless chicken thighs or breasts, cut into bite-sized pieces
1/4 cup soy sauce
3 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch + 2 tbsp water
For the Rice:
2 cups cooked jasmine or basmati rice
For the Garlic Mushrooms:
2 cups mushrooms, sliced
1 tbsp olive oil
2 garlic cloves, minced
Pinch of salt & black pepper
For Toppings:
1 cup pineapple chunks
1 cup cherry tomatoes, halved
Sesame seeds
Sliced green onions
Instructions
1. Cook Rice
Cook rice according to package directions and set aside.
2. Make Teriyaki Chicken
In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Heat a skillet over medium heat, add chicken, and cook until browned.
Pour in sauce and simmer 5 minutes.
Stir in cornstarch slurry, cook until sauce thickens and coats chicken.
3. Cook Garlic Mushrooms
Heat olive oil in a pan, sauté garlic until fragrant.
Add mushrooms, season with salt & pepper, cook until golden and tender.
4. Assemble Bowls
Add a base of rice.
Top with teriyaki chicken, garlic mushrooms, pineapple chunks, and cherry tomatoes.
Garnish with sesame seeds and green onions.
Notes & Tips
For extra flavor, lightly grill pineapple slices before cutting into chunks.
Swap rice with quinoa or cauliflower rice for a lighter option.
Can make sauce ahead and store in the fridge for 3–4 days.
Nutritional Information
Calories: 540 kcal
Protein: 37g
Carbs: 65g
Fat: 15g
Fiber: 4g