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Tropical Teriyaki Chicken Pineapple Bowl & Coconut Rice

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Experience a vibrant and flavorful escape with this Teriyaki Chicken Pineapple Bowl served over creamy coconut rice. This dish combines sweet, savory, and tangy elements for a delightful meal that will become a staple in your kitchen.

Ingredients

Scale
  • 1½ cups jasmine rice
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup water
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 1½ pounds boneless, skinless chicken thighs
  • 1 cup chopped bell peppers
  • ½ cup sliced onion
  • 1½ cups pineapple chunks
  • ½ cup teriyaki sauce
  • 1 tablespoon cooking oil
  • ½ tablespoon cooking oil
  • sliced green onions (for garnish)
  • toasted sesame seeds (for garnish)

Instructions

  1. Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir gently to combine.
  3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15-18 minutes until the liquid is absorbed.
  4. Remove from heat and let the rice rest for 10 minutes before fluffing with a fork.
  5. While the rice is cooking, pat the chicken dry and cut it into 1-inch pieces. Season lightly with salt and pepper.
  6. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-6 minutes until browned and cooked through. Remove from skillet.
  7. Add another ½ tablespoon of cooking oil to the skillet if needed. Add the bell peppers and onion, sautéing for 3-4 minutes until softened.
  8. Add the pineapple chunks and cook for another 2-3 minutes until caramelized.
  9. Return the cooked chicken to the skillet, pour in the teriyaki sauce, and stir to coat.
  10. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. If needed, mix cornstarch with cold water and stir into the sauce to thicken further.
  11. Divide the coconut rice among serving bowls, top with the teriyaki chicken and pineapple mixture, and garnish with green onions and sesame seeds.

Nutrition

Keywords: For added flavor, marinate the chicken in teriyaki sauce for at least 30 minutes before cooking. Feel free to customize the vegetables based on what you have on hand.

Find it online: https://mamablueberry.com/tropical-teriyaki-chicken-pineapple-bowl-coconut-rice/