Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breast or thighs, cut into 1-inch (2.5cm) pieces
  • 1/3 cup (80ml) low-sodium soy sauce
  • 1/4 cup (60ml) pineapple juice (fresh or canned, drained)
  • 2 tablespoons (30g) brown sugar, packed
  • 1 tablespoon (15ml) honey (optional, for extra sweetness)
  • 1 tablespoon (15ml) rice vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced
  • 1 teaspoon (2g) grated fresh ginger (or ½ teaspoon (1g) ground ginger)
  • 1 tablespoon (8g) cornstarch + 2 tablespoons (30ml) cold water (for slurry)
  • 1 tablespoon (15ml) vegetable oil (for cooking)
  • 2 cups (400g) cooked jasmine rice or brown rice
  • 1.5 cups (250g) fresh or canned pineapple chunks, drained if canned
  • 1 cup (150g) steamed broccoli florets
  • 1/2 cup (60g) shredded carrots
  • 1/2 red bell pepper, thinly sliced (optional)
  • 1 tablespoon (8g) Sesame seeds, for garnish
  • 2 green onions, thinly sliced, for garnish

Instructions:

  1. In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, honey (if using), rice vinegar, garlic, and ginger.
  2. Pour half of the marinade over the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight. Reserve the remaining marinade for cooking.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (discard used marinade). Cook chicken in a single layer for 6-8 minutes, turning occasionally, until fully cooked and browned, reaching an internal temperature of 165°F (74°C).
  4. Pour the reserved marinade into the skillet with the cooked chicken. Bring to a simmer.
  5. In a small bowl, whisk together cornstarch and cold water to create a slurry. Add the slurry to the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
  6. Add the pineapple chunks to the skillet and cook for 1 more minute, until heated through.
  7. Divide the cooked rice evenly among four bowls.
  8. Spoon the pineapple teriyaki chicken over the rice.
  9. Add steamed broccoli, shredded carrots, and sliced bell peppers (if using) to each bowl.
  10. Garnish with sesame seeds and sliced green onions. Serve immediately.