20 Minute Pineapple Chicken Rice Bowl
These Pineapple Teriyaki Chicken Rice Bowls are an easy weeknight dinner made with juicy chicken, sweet pineapple, crisp vegetables, and a simple homemade teriyaki sauce served over warm rice. Ready in about 20 minutes, this quick chicken rice bowl recipe delivers the perfect balance of sweet and savory flavors with minimal prep.
This is one of those easy one-skillet meals that’s perfect for weeknight cooking or simple meal prep. Everything cooks in the same pan and comes together in just about 20 minutes, making it a great option when you want something flavorful but still family-friendly. You can easily bulk it up with extra vegetables like snap peas, shredded carrots, zucchini, or mushrooms depending on what you have in the fridge.
It’s also a great homemade alternative when you’re craving takeout but want something a little lighter and made with simple ingredients. The sweet pineapple and savory teriyaki sauce give it that classic takeout-style flavor, while still being fresh and customizable. If you enjoy Asian-inspired dinners like this, you’ll also love my Cashew Chicken Stir Fry and Pineapple Shrimp Stir Fry, which have the same easy, skillet-style approach for quick dinners at home.
How to Make
Heat oil in a large skillet over medium-high. Add diced chicken, season lightly with salt and pepper, and cook until golden and cooked through.
Add bell pepper and broccoli. Cook until just tender. Stir in pineapple.
Whisk sauce ingredients together (except slurry). Pour into skillet and simmer.
Stir in slurry and cook until thickened.
Spoon over warm rice and top with green onions + sesame seeds.
Tips and Tricks
- Cut chicken into even pieces. This helps the chicken cook evenly and quickly so everything finishes at the same time.
- Don’t overcook the vegetables. Cook the broccoli and bell pepper just until tender-crisp so they keep their texture and color.
- Use fresh pineapple if possible. Fresh pineapple adds the best flavor and natural sweetness, but drained canned pineapple works great too for convenience.
- Add extra veggies. This recipe is very flexible—try snap peas, shredded carrots, zucchini, or mushrooms for more color and texture.
- Prep rice ahead of time. Using leftover or pre-cooked rice makes this recipe come together even faster for an easy weeknight meal or quick lunch prep.
How to Save and Store
Store leftover pineapple teriyaki chicken and rice in an airtight container in the refrigerator for up to 4 days. This recipe is great for meal prep, so you can portion the chicken, vegetables, and rice into individual containers for easy lunches throughout the week. To reheat, warm in the microwave for 1–2 minutes or heat in a skillet over medium heat with a small splash of water to loosen the sauce.
The chicken and vegetable mixture can also be frozen for up to 2 months, though it’s best to freeze the rice separately for the best texture when reheating.
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If you make the Pineapple Chicken Rice Bowls, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
20 Minute Pineapple Chicken Rice Bowl
Ingredients
- 1.5-2 lbs boneless skinless chicken thighs or breasts (diced)
- 1 tbsp olive oil or avocado oil
- 1 red bell pepper (sliced)
- 1.5 cups broccoli florets (small pieces)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup jasmine rice (makes 2 cups cooked)
Quick Teriyaki Sauce
- 2/3 cup low-sodium soy sauce (or coconut aminos)
- 4 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- 2 tsp fresh grated ginger (or ½ tsp ground)
- 2 tsp minced garlic (about 4 garlic cloves)
- 1 tsp arrowroot powder + 1 tbsp water (for thickening)
Garnishes
- green onions (sesame seeds, avocado, sriracha)
Instructions
Cook the chicken
- Heat the olive oil or avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the diced chicken in an even layer. Season lightly with salt and pepper and cook for about 5–7 minutes, stirring occasionally, until the chicken is golden on the outside and fully cooked through.
Add the vegetables
- Add the sliced red bell pepper and broccoli florets to the skillet with the chicken. Cook for 3–4 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp. Stir in the pineapple chunks and allow them to warm through.
- Make and thicken the teriyaki sauce
- In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, grated ginger, and minced garlic. Pour the sauce into the skillet with the chicken and vegetables and let it simmer for 2–3 minutes so the flavors combine. In a separate small bowl, whisk together the arrowroot powder and water to create a slurry, then stir it into the skillet. Continue cooking for about 1 minute, stirring constantly, until the sauce thickens and coats everything evenly.
Assemble the bowls
- Divide the warm jasmine rice between bowls and spoon the pineapple teriyaki chicken mixture over the top. Garnish with sliced green onions and sesame seeds, and add optional toppings like avocado or sriracha if desired.
Notes
- Coconut aminos can be used instead of soy sauce for a slightly sweeter flavor and gluten-free option.
- Leftover or day-old rice works great for this recipe and reheats well.
- You can swap chicken thighs for chicken breast depending on your preference.
- Fresh or canned pineapple both work—just make sure canned pineapple is well drained before adding.
- This recipe can easily be doubled if you are cooking for a crowd or prepping lunches for the week.
