Chicken Teriyaki Pineapple Bowl

half of a pineapple filled with chicken teriyaki.

5 from 1 vote

Chicken Teriyaki Pineapple Bowl

This chicken teriyaki pineapple bowl is a one pan 30-minute recipe the whole family will love. It's full of sweet and tangy flavor. Serve with rice for a fuss-free weeknight meal.

Prep Time7

Cook Time20

Total Time27

Course: Main Dish

Cuisine: American

Servings:

Calories: 451kcal

Author: Abbey McDermott

Ingredients

1½ pounds boneless skinless chicken breasts
1 green bell pepper
1 red bell pepper
2 tablespoons grapeseed oil or similar
salt and pepper
1½ cups teriyaki sauce
20 ounces canned pineapple chunks drained
rice for serving

Instructions

Prep: cut the chicken and the bell peppers into 1-inch pieces. Season the chicken with salt and pepper.
Heat the oil in a large skillet over medium to medium-high heat.
Add the chicken and cook for 7-10 minutes until brown all over. Transfer the chicken to a plate. NOTE: The chicken won't be completely cooked at this point. It will finish cooking in the sauce.
Add the bell peppers to the skillet and cook for 2-4 minutes until slightly softened.
Stir in the sauce and scrap the bottom of the pan to release any flavor bits. Add the chicken and drained pineapple to the pan Stir to incorporate.
Simmer for 5 minutes or until the internal temperature of the chicken reaches 165℉.
Serve with rice. Garnish with scallions if desired.

Notes

Refrigerate leftovers for 3-4 days.

Nutrition