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Tropical Teriyaki Chicken Rice Bowl Recipe

Tropical Teriyaki Chicken Rice Bowl Recipe
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★★★★★

5 from 5 reviews

A vibrant and flavorful Tropical Teriyaki Chicken Rice Bowl featuring tender chicken thighs cooked in a sweet and savory teriyaki sauce, complemented by fresh pineapple chunks and crisp vegetables, served over fluffy jasmine or brown rice. This dish offers a perfect balance of tropical sweetness and Asian-inspired umami flavors, ideal for a quick and satisfying dinner.

Ingredients

Scale

Rice

  • 2 cups jasmine or brown rice

Chicken and Sauce

  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 cup teriyaki sauce

Vegetables and Fruit

  • 1 cup pineapple chunks (fresh or canned)
  • 1 bell pepper (red or green), sliced
  • 1 cup broccoli florets

Others

  • 1 teaspoon olive oil
  • 1 tablespoon sesame seeds (optional)
  • Green onions, for garnish
  • Salt and pepper, to taste

Instructions

  1. Cook the Rice: Rinse the rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice with the appropriate amount of water as per package instructions. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
  2. Prepare the Chicken: While the rice cooks, cut the chicken into bite-sized pieces. Season generously with salt and pepper to enhance flavor.
  3. Heat the Oil: Place a large skillet over medium-high heat and add the olive oil, allowing it to heat until shimmering.
  4. Cook Chicken: Add the seasoned chicken pieces to the skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
  5. Add Vegetables: Add the sliced bell pepper and broccoli florets to the skillet. Stir-fry the mixture for about 5 minutes, cooking until vegetables are tender yet still crisp for a perfect texture.
  6. Incorporate Teriyaki and Pineapple: Pour the teriyaki sauce over the chicken and vegetables, then add the pineapple chunks. Stir to combine all ingredients and simmer for 2-3 minutes to warm the pineapple and allow flavors to meld.
  7. Combine with Rice: Fluff the cooked rice with a fork. Serve the teriyaki chicken and vegetable mixture generously over the bed of rice.
  8. Garnish and Serve: Sprinkle the dish with sesame seeds and slice green onions for a fresh and crunchy garnish before serving.

Notes

  • For a healthier option, substitute brown rice and use chicken breasts instead of thighs.
  • Fresh pineapple adds a brighter flavor compared to canned.
  • Adjust the amount of teriyaki sauce to taste, especially if you prefer it less sweet or salty.
  • Optional: Add a dash of crushed red pepper flakes for a spicy kick.
  • This recipe can be made gluten-free by using gluten-free teriyaki sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Tropical Teriyaki Chicken, Rice Bowl, Teriyaki Chicken Recipe, Pineapple Chicken, Stir-fry, Asian-inspired Dinner, Easy Chicken Recipe

Find it online: https://dishedbydana.com/tropical-teriyaki-chicken-rice-bowl-recipe/