Chicken Teriyaki Pineapple Bowl

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