20 Minute Pineapple Chicken Rice Bowl
These Pineapple Teriyaki Chicken Rice Bowls are a quick and flavorful one-skillet meal made with tender chicken, sweet pineapple, crisp vegetables, and a simple homemade teriyaki sauce served over warm rice. It’s an easy, family-friendly dinner that comes together in about 20 minutes and is perfect for weeknights or meal prep.
Servings 4 servings
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.
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