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Pineapple Teriyaki Chicken Bowl

Print Recipe
Yield 4
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For The Coconut Rice

  • 2 cups Sushi Rice
  • 1 13.5 oz Can Full-Fat Coconut Milk
  • 1/2 cup Water
  • 1/4 tsp Salt

For The Pineapple Teriyaki Sauce

  • 1 Cup Fresh Pineapple
  • 1/2 cup Tamari or Coconut Aminos
  • 1 1 Inch Piece Fresh Ginger
  • 3 tbsp Rice Vinegar
  • 2 tbsp Honey
  • 1 tbsp Arrowroot Powder or Cornstarch

For Grilling

  • 2 1/2 lbs Boneless, Skinless Chicken Breasts
  • 2 Zucchini (sliced, lengthwise)
  • 2 Bell Peppers (quartered)
  • 1 Fresh Pineapple
  • 1 Red Onion
  • Olive Oil (for drizzling)
  • Salt & Pepper to taste

For Garnish

  • Scallions (sliced)
  • Sesame Seeds

Instructions

  • 1. In a blender, combine 1 cup fresh pineapple, tamari (or coconut aminos), fresh ginger, rice vinegar, honey, and arrowroot powder.
  • 2. Blend until smooth.
  • 3. Pour the mixture into a saucepan and heat over medium, stirring constantly until the sauce thickens enough to coat the back of a spoon (about 1 minute).
  • 4. Remove from heat. Reserve ¼ cup of the sauce and pour it over the chicken to marinate for at least 30 minutes.
  • 5. Prepare the coconut rice - Chose your preferred method.
  • Instant Pot Method: Rinse the rice under cold water using a fine mesh strainer until the water runs clear. Add the rinsed rice, coconut milk, water, and salt to the Instant Pot. Stir to combine. Seal the lid and set the valve to “Sealing.” Pressure cook on Low for 10 minutes. Let the pressure release naturally for 7 minutes, then quick-release any remaining pressure. Fluff the rice with a fork and set aside.
  • Stovetop Method: Rinse the rice thoroughly under cold water. 6. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a gentle boil over medium heat. Reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  • 6. Preheat your grill or grill pan.
  • 7. Drizzle the sliced vegetables and pineapple spears with olive oil, and season with salt and pepper.
  • 8. Grill the vegetables and pineapple on both sides until charred and tender.
  • 9. Grill the marinated chicken for 3–4 minutes per side, or until fully cooked through.
  • 10. Let the chicken rest for a few minutes, then slice it into strips or bite-sized pieces.
  • 11. Divide the coconut rice evenly among serving bowls.
  • 12. Top each bowl with grilled chicken, charred vegetables, and pineapple.
  • 13. Drizzle with the remaining teriyaki sauce.
  • 14. Garnish with sliced scallions and sesame seeds, and serve.

Notes

Ingredient Notes:

  • Sushi Rice: Naturally sticky and ideal for bowls. Rinsing removes excess starch and keeps the rice light and fluffy.
  • Coconut Milk: Adds rich, tropical creaminess. Use full-fat canned coconut milk for the best texture.
  • Pineapple: Provides natural sweetness and acidity in both the sauce and grilled garnish. Fresh pineapple offers the best flavor.
  • Tamari or Coconut Aminos: Gluten-free soy sauce alternatives. Tamari is saltier; coconut aminos are slightly sweeter.
  • Fresh Ginger: Adds warmth and depth to the sauce. Peel before blending for a smoother texture.
  • Arrowroot or Cornstarch: Thickens the sauce quickly and naturally. Use arrowroot for a grain-free option.
  • Chicken Breast: A lean, high-protein option that holds up well to grilling and marinades.
  • Zucchini, Bell Peppers, Onion, Pineapple: Colorful, nutrient-rich, and perfect for grilling. Cut in larger pieces to prevent burning.

Customization Ideas:

  • Protein Options: Try grilled tofu, shrimp, or even seared salmon as alternative protein bases.
  • Scaling: Double all ingredients for a crowd or weekly meal prep. The sauce can be made in advance and stored in the fridge.
  • Meal Prep: Make the rice, sauce, and grill components ahead of time. Store each separately for easy bowl assembly during the week.
  • Substitutes: If sushi rice isn’t available, you can use jasmine rice as a substitute. To make the recipe vegan, swap the honey with maple syrup. For a lower-sodium option, replace tamari with coconut aminos.

Storage Instructions:

  • Refrigerator: Store grilled chicken, rice, and vegetables in separate airtight containers for up to 4 days. Sauce can be refrigerated for 5–6 days.
  • Freezer: Cooked chicken and rice can be frozen in airtight containers for up to 2 months. Avoid freezing the sauce or vegetables, as texture may change.