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Teriyaki Chicken Pineapple Bowls - AI-generated editorial food image for Dishvera

Teriyaki Chicken Pineapple Bowls

Chicken, broccoli and pineapple are coated in a simple soy, ginger and honey glaze. Cook dry brown rice separately; its longer cooking time sets the pace for this dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 454 g boneless chicken breast, diced
  • 1 1/2 US cups (240 ml each) dry brown rice
  • 2 US cups broccoli florets
  • 1 US cup pineapple chunks, drained
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) reduced-salt soy sauce
  • 1 tsp grated fresh ginger
  • 2 tbsp (30 ml) honey
  • 1/2 tsp fine salt, or less to taste
  • 1/4 tsp black pepper
  • Water for rice and steaming broccoli

Method
 

  1. Start the dry brown rice first, using the water quantity and cooking time on the package, typically 30–40 minutes. Mix soy sauce, ginger and honey in a bowl.
  2. Heat oil over medium-high heat. Fry chicken 6–8 minutes, turning, until browned. Add broccoli and 60 ml water; cover and cook 4–5 minutes until broccoli is tender.
  3. Add pineapple and the soy mixture. Simmer uncovered 2–3 minutes until lightly glazed and the chicken reaches 74°C (165°F). Season with pepper and only as much salt as needed.
  4. Divide the cooked rice among four bowls and top with chicken, broccoli, pineapple and sauce. Serve immediately.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.