Teriyaki Chicken Bowl with Pineapple (Ready in 20 Minutes)

These teriyaki chicken bowls are the perfect mix of sweet and savory. Made with juicy chicken, sweet pineapple, and a homemade teriyaki sauce, these easy bowls are refreshing, delicious, and packed with 33 grams of protein per serving. Nobody puts pineapple in their teriyaki chicken bowl and honestly that is their loss.

The cauliflower and ready rice mix makes these super filling but lighter on carbs. The homemade teriyaki sauce is incredibly flavorful and easy to make. Make extra for teriyaki chicken or teriyaki beef bowls — you won’t be sorry!

I’m pretty obsessed with bowls because they’re easy to eat and you can prep them for the week. Try my hibachi bowls, Mediterranean meatball bowls or Big Mac burger bowl.

Ingredients and Substitutions:

Simple ingredients, big flavor. Here is what goes into this teriyaki chicken bowl and why each one matters.

• Boneless skinless chicken breast — cubed into bite size pieces for even cooking. Chicken thighs work too if you prefer a juicier result — just add a couple extra minutes of cook time
• Coconut aminos — the base of the sauce and the reason this recipe is lower in sodium than most. It is slightly sweeter than soy sauce and naturally gluten-free. Swap soy sauce 1:1 if that is what you have
• Toasted sesame oil — adds a nutty, toasty depth that makes the sauce taste like it came from a restaurant. A little goes a long way
• Lite pancake syrup — the sweetener. Keeps the sugar lower than honey or regular syrup without sacrificing that teriyaki sweetness
• Garlic powder and ground ginger — the savory backbone of the teriyaki flavor. Simple but essential
• Tapioca flour and water — the thickening slurry. Tapioca creates a glossy, clear sauce that clings to the chicken beautifully. Cornstarch works as a substitute

The Bowl

• Canned pineapple — there can be no pineapple chicken bowl without the pineapple. Drained and added fresh to each bowl. The sweet tropical contrast against the savory teriyaki sauce is the whole reason this recipe exists. Do not skip it
• Frozen riced cauliflower — microwaved and mixed with the basmati to add volume and cut carbs without anyone noticing
• Uncle Ben’s Basmati ready rice — mixed with the cauliflower rice for texture and substance. Any ready rice works here
• Green onions — mixed into the rice blend and added on top as garnish

Dietary Modifications

Tips for the Best Teriyaki Chicken Bowl

• Cut chicken into even pieces — uniform size means even cooking. No overcooked pieces next to undercooked ones. Aim for bite size chunks that are all roughly the same thickness
• Do not overcook the chicken — especially in the air fryer. Check at 10 minutes and pull as soon as it hits 165°F internally. Overcooked chicken breast gets rubbery fast and this bowl deserves better
• Use tongs to add chicken to the sauce — this keeps the chicken juices out of the sauce so it stays thick and glossy instead of watering down
• Whisk the sauce constantly while it boils — the tapioca thickens fast. If you walk away it can clump or stick to the bottom. Keep whisking until it reaches that sticky, glossy consistency
• Drain the pineapple really well — excess liquid from the can will water down the bowl. Drain it thoroughly before adding
• Mix the cauliflower rice and basmati together — do not serve them separately. Combined they give you the texture of a full rice bowl with significantly fewer carbs
• Weigh your components for accurate macros — 120g rice blend, 120g chicken with sauce, 35g pineapple per serving. Takes one extra minute and makes logging all week easy

Meal Prep and Storage Tips

This teriyaki chicken bowl is one of the best things you can make on a Sunday and eat all week. The sauce holds up beautifully, the chicken reheats well, and the whole thing comes together in minutes when everything is already prepped and portioned.

How to Store:

• Keep the chicken and sauce in one airtight container and the rice blend in a separate container — storing them together makes the rice soggy
• Store the pineapple separately and add it fresh when building each bowl
• Fridge for up to 4 days

How to Portion:

• 120g rice blend per serving
• 120g chicken with sauce per serving
• 35g pineapple per serving
• Weigh before storing so macro logging is effortless all week

How to Reheat:

• Microwave the rice blend first for about 60 seconds
• Add the chicken and heat for another 60-90 seconds
• Add the pineapple and garnish fresh after reheating — never heat the pineapple, it gets mushy

Recipe FAQs

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