Description
Delicious teriyaki chicken bowls with pineapple, perfect for a quick family dinner.
Ingredients
Scale
- 1 pound Boneless Skinless Chicken Breast (cut into bite-sized pieces)
- 1/4 cup Tapioca Starch (for coating)
- 1/4 cup Honey (or maple syrup for vegan option)
- 1/4 cup Pineapple Juice (canned or fresh)
- 1–2 tablespoons Sriracha (to taste)
- 1/4 cup Tamari (or soy sauce/coconut aminos)
- 1 tablespoon Rice Vinegar (or white vinegar)
- 1 tablespoon Sesame Oil (optional but recommended)
- 1 tablespoon Freshly Grated Ginger (or powdered if in a hurry)
- 2 cloves Minced Garlic (or powdered if in a hurry)
- 2 cups Cooked Rice (or quinoa/cauliflower rice)
- 1 cup Bell Peppers (sliced)
- 1 cup Sugar Snap Peas
- 1 cup Pineapple Chunks (fresh or canned)
- 2 tablespoons Green Onions (sliced)
- 1 tablespoon Sesame Seeds
- 1 tablespoon Extra Sriracha (for serving)
Instructions
- Start by cutting boneless skinless chicken breast into bite-sized pieces. Season the chicken with salt, pepper, and a coat of tapioca starch, then set aside.
- In a small bowl, whisk together the honey, pineapple juice, sriracha, tamari, rice vinegar, and sesame oil. Set aside a small portion of this sauce for drizzling later.
- Heat the avocado oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 7-9 minutes, stirring occasionally, until golden brown and fully cooked.
- Once the chicken is cooked, reduce the heat to medium and pour the teriyaki sauce over the chicken. Toss to coat and let it simmer for 1-2 minutes.
- Add the remaining tablespoon of oil, bell peppers, and sugar snap peas to the skillet. Sauté for about 5-7 minutes until tender, adding pineapple chunks in the last minute.
- Combine the chicken back in with the vegetables and heat for an additional 2-3 minutes until everything is coated and warmed through.
- Serve the chicken and vegetable mixture over bowls of cooked rice. Garnish with green onions and sesame seeds.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 90 mg