Chicken Teriyaki Pineapple Bowl
Why you’ll love this recipe
- This chicken teriyaki pineapple bowl recipe is ready in under 20 minutes!
- Easy recipe with homemade sauce!
- Hidden vegetables with a cauliflower rice blend.
- Perfect for meal prep!
Why homemade teriyaki sauce?
Well .. because it’s super easy! These teriyaki chicken pineapple bowls use a small amount of lite pancake syrup in place of brown sugar or sugar replacements. It’s also delicious and can be used with chicken, beef, turkey or even steak. The sauce is a play on my Air Fryer Teriyaki Chicken chicken.
Can you use other meats besides chicken?
Absolutely! Use ground turkey, chicken, beef, pork or sliced beef. Brown the meat through and set aside while you make the sauce. Or, make the sauce in a separate pan and combine with the meat once thickened. If you use a flank steak I would suggest marinating it in some coconut aminos and lime juice for at least 30 minutes prior to using to tenderize it.
What is tapioca flour and why do you always use it?
Unlike all-purpose flour, which needs to cook longer to get rid of the powder-like texture, tapioca flour is flavorless and mixes quickly. Tapioca flour is also gluten free. For this recipe, we are using a tapioca flour slurry to thicken the sauce at the end. You can also use cornstarch or any other thickener you’d like.
Is this gluten and dairy free
Sure is! These chicken teriyaki pineapple bowls are both dairy free and gluten free. It is kept gluten free by using the tapioca flour as a thickener at the end.
How to lower the carbs in these bowls?
Omit the basmati rice and double the cauliflower rice for added volume and lower carbs. Some carbs also come from the pineapple but I would personally rather omit the rice than the pineapple since they add a terrific sweetness to the chicken teriyaki pineapple bowl.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for the Chicken Teriyaki Pineapple Bowl recipe.
Chicken Breast: this recipe uses 1 pound of boneless skinless chicken breast chopped into bite size pieces. You can use ground meat like turkey, beef or pork or sliced beef for this recipe. Cook the meat prior to adding to the sauce.
Homemade Teriyaki Sauce: using Coconut Aminos (which is far less salty than soy sauce), maple syrup, toasted sesame oil, ground ginger and garlic you’ll have a delicious homemade sauce for this recipe in minutes.
Cauliflower Basmati Blend: this recipe blends riced cauliflower and one bag of ready rice basmati for a hidden vegetable rice blend while also adding volume to your bowls.
Pineapple: this recipe uses one 8 oz. can of chopped pineapple, drained. You can also use fresh ripe pineapples, chopped. Drained yields ~ 4.9 oz. of pineapple chunks.
Tapioca Flour: to thicken the sauce at the end we are using a tapioca flour slurry. You can substitute with a cornstarch or flour slurry.
Topping Ideas: top these noodles with green onions, sesame seeds and red pepper flakes for some spice.
How to make Chicken Teriyaki Pineapple Bowls:
Cook the chicken
There are two ways to cook the chicken. First, using a sharp knife, cut the chicken into smaller pieces. Once in bite size pieces, season chicken with salt and pepper.
Option 1: add chicken in an even layer to a pre-heated air fryer and cook at 380 degrees Fahrenheit for 10 minutes.
Option 2: add to a pan over medium-high heat and brown on all sides until cooked through and no longer pink inside. Remove from the pan to make the sauce or make sauce in a separate pan.
Make the sauce
Add all sauce ingredients except the tapioca flour and water to a small mixing bowl and whisk until combined. Pour sauce into the pre-heated pan over medium-high heat and simmer while whisking ingredients together.
Thicken the sauce
Add the tapioca flour and water to a small bowl to form a slurry. Pour into the sauce and continue cooking until it thickens.
Prep rice
Cook the cauliflower and basmati rice according to the package instructions. Add to a bowl to mix together with 2 chopped green onions.
Add chicken to the sauce
Once the chicken is fully cooked and the sauce has thickened, use tongs to add the chicken to the sauce being sure to not add any of the liquid from the chicken. Stir to combine and cover the chicken.
Assemble bowls!
- 120 grams of rice blend
- 120 grams of chicken with sauce
- 35 grams pineapple
- top with chopped green onions, red pepper flakes and toasted sesame seeds
If you like this recipe be sure to check out some of our other new recipes!
- Ground Chicken Stir Fry
- Taco Mac and Cheese
- Turkey Tater Tot Casserole
- Cracked Out Tater Tot Casserole
- Big Mac Casserole
Chicken Teriyaki Pineapple Bowl
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Chicken Teriyaki Pineapple Bowl
Equipment
- Air Fryer optional
Ingredients
- 1 lbs. boneless skinless chicken breast cubed
Teriyaki Sauce
- 1/2 cup Coconut Aminos 160g
- 1 tsp. toasted sesame oil
- 2 tbsp. lite pancake syrup
- 1 tsp. garlic powder
- 1/4 tsp. ground ginger
- 1 tsp. tapioca flour for thickening
- 1 tsp. water for thickening
Bowls
- 8 oz. can of chopped pineapples drained
- 10 oz. bag frozen riced cauliflower
- 1 bag Uncle Ben's Basmati ready rice
- 2 green onions chopped
Garnish
- chopped green onions
- toasted sesame seeds
- red pepper flakes
Instructions
For the chicken in air fryer
- Preheat the air fryer.
- Chop the chicken into bite size pieces. Season with salt and pepper.
- Add the chicken in an even layer to the basket of the air fryer and cook at 380 degrees Fahrenheit for 10 minutes until cooked through.
For chicken in pan
- Chop the chicken into bite size pieces. Season with salt and pepper.
- Add to a hot pan over medium covered with non stick spray and cook until the chicken is no longer pink. Remove from the pan and make the sauce.
For the Teriyaki Sauce
- In a mason jar or small bowl, add all the sauce ingredients except the tapioca flour and water. Shake well or whisk to combine.
- Add the mixed sauce to a pan over medium heat on the stove.
- While the sauce begins to simmer add tapioca flour and water to the pan and mix together well. Bring to a boil.
- Whisk the sauce while it boils to thicken. Once the sauce has thickened add the cooked chicken from the air fryer. Use tongs to add the chicken so no juices go into the sauce.
Build your Chicken Teriyaki Bowls
- Heat the cauliflower rice and basmati according to the package instructions. Combine in a bowl and add in the chopped green onions.
- Build your bowl: 120 grams of rice blend, 120 grams of chicken with sauce, 35 grams of chopped pineapple. Garnish of choice.
Notes
- To lower the carbs in this recipe use all cauliflower rice and omit the basmati rice.
- All nutrition facts are an estimate.
I love how simple this recipe was to make. It tasted great and will become a staple in our dinner rotation.
This recipe is very easy to make and absolutely delicious. The cauliflower rice mixed with basmati rice is genius – it is so much more filling without sacrificing any flavor or texture.
Love it! And kids like it too (although of course one kid likes the beef better than chicken cause why would they agree?)
Easy, healthy and affordable
How am I just now trying this one? So simple and love that it is bursting with flavor. Will definitely be adding this to my weekly rotation! (And also, sneaking the cauliflower rice in with the basmati, perfect touch because you can’t even tell!)
These are amazing and super easy to make. I’ve made these twice this week for lunches because my family loved them. This will be a regular meal prep for us for sure.
My newest favorite!!! I should’ve doubled or tripled the recipe!!!