Pumpkin Pie Crescents

To prepare these delightful bowls, you will need the following ingredients:

500g boneless, skinless chicken thighs or breasts (cubed or sliced)
Salt & black pepper to taste

1 tbsp neutral oil (e.g., avocado or canola)
For the Teriyaki Sauce:
3 tbsp honey or brown sugar

3 tbsp soy sauce (or tamari for gluten-free)
½ cup pineapple juice (from canned or fresh)
1 clove garlic, grated

1 tsp fresh ginger, grated
1 tsp cornstarch + 2 tbsp water (to thicken)
Optional: 1 tsp rice vinegar or lime juice (for tang)

For the Bowl Base & Toppings:
2 cups cooked jasmine or brown rice
½ cup pineapple chunks (fresh or canned, drained)

Steamed broccoli or snap peas
Shredded carrots or red cabbage for crunch
Sliced green onions & sesame seeds for garnish

Instructions

Step 1: Season the chicken with salt and pepper. Heat the neutral oil in a skillet over medium-high heat. Add the chicken pieces and sear for 4-5 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
Step 2: In a small saucepan, combine the pineapple juice, soy sauce, honey, grated garlic, grated ginger, and optional vinegar. Bring this mixture to a simmer.
Step 3: Stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 2-3 minutes until the sauce thickens and becomes glossy.

Step 4: Return the cooked chicken to the skillet and pour the teriyaki sauce over it. Toss to coat the chicken evenly in the sauce.
Step 5: Add pineapple chunks to the skillet and allow it to simmer together for 1-2 minutes to warm through.
Step 6: To assemble the bowls, start with a scoop of warm jasmine or brown rice. Add a generous serving of teriyaki chicken and sauce, along with a pile of broccoli, shredded carrots, or red cabbage on top.

Step 7: Garnish your bowls with sesame seeds and sliced green onions. You can also add a sprinkle of chili flakes for an extra kick if desired.

Pro Tips for Making Pineapple Teriyaki Chicken Bowls

Consider adding edamame or chopped cucumber for extra crunch and nutrition.
For a low-carb option, swap the rice for cauliflower rice or try soba noodles for a different texture.

This recipe is meal prep-friendly: prepare the teriyaki sauce and toppings separately and store them until serving to maintain freshness.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Just ensure they are cooked to the right internal temperature for safety.

2. Is this recipe gluten-free?

To make this dish gluten-free, use tamari instead of soy sauce, and make sure all other ingredients are gluten-free as well.

3. Can I make this recipe in advance?

Yes! You can prepare the chicken and teriyaki sauce in advance but keep the rice and fresh toppings separate until you’re ready to eat.

4. What vegetable substitutions can I make?

Feel free to use any of your favorite vegetables like bell peppers, spinach, or snap peas; they all work with this recipe!

5. Can I freeze the leftovers?

Yes! The chicken and sauce freeze well. Just make sure to store them in an airtight container for optimal freshness.

Conclusion

Pineapple Teriyaki Chicken Bowls are a simple yet flavorful dish perfect for weeknight dinners or meal prep. This recipe brings the sweet and savory flavors of teriyaki into a nutritious bowl, bursting with vibrant colors and fresh ingredients. Whether you’re following a specific diet or just looking for a wholesome meal, these bowls are sure to delight your palate. Enjoy the homemade freshness and say goodbye to takeout!

Pages: 1 2