Savor the Flavor: Teriyaki Pineapple Chicken Rice Bowl Recipe

Tasty Teriyaki Pineapple Chicken Rice Bowl

Today, I’m excited to share with you my latest culinary creation: a delicious Teriyaki Pineapple Chicken Rice Bowl. This dish combines the sweet and tangy flavors of teriyaki sauce with juicy pineapple chunks and tender chicken, all served over a bed of steamed rice. It’s the perfect meal for a busy weeknight dinner or a leisurely weekend lunch.

Ingredients:

• 2 chicken breasts (about 400g)
• 1/2 cup teriyaki sauce
• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• 2 cups cooked rice
• 2 green onions, sliced
• 1 tbsp sesame seeds
• 2 tbsp olive oil

Kitchen Tools:

• chef’s knife
• cutting board
• skillet
• wooden spoon
• measuring cup

To start, slice the chicken breasts into bite-sized pieces. Heat olive oil in a skillet over medium heat and cook the chicken until browned and cooked through. Add the teriyaki sauce and pineapple chunks to the skillet, stirring to coat the chicken evenly.

Next, add the sliced red bell pepper to the skillet and cook for another 2-3 minutes until the peppers are tender-crisp. Remove the skillet from heat and set aside.

To assemble the rice bowls, divide the cooked rice evenly among serving bowls. Top each bowl with the teriyaki chicken mixture. Sprinkle sliced green onions and sesame seeds over the top for a pop of color and crunch.

The total weight of the cooked dish is approximately 1200g. This recipe makes 4 servings, with each serving weighing around 300g. An average serving of this Teriyaki Pineapple Chicken Rice Bowl is approximately 450 calories.

One unique tip for this dish is to marinate the chicken in teriyaki sauce for 30 minutes before cooking to infuse it with even more flavor. This simple step takes the dish to the next level and ensures that every bite is bursting with deliciousness.

I encourage you to give this Teriyaki Pineapple Chicken Rice Bowl a try and make it your own by experimenting with different vegetables or protein options. Enjoy!