There’s something magical about meals that whisk us away to another place—without even leaving the kitchen. Chicken Teriyaki Pineapple Bowls are one of those dishes. With every bite, you’re instantly transported to a breezy, sun-kissed coastline where the air smells like grilled pineapple and the warmth of summer lingers long into the evening.
This recipe first became a favorite in our household during a backyard luau-themed dinner. We were looking for something that wasn’t just tasty but also memorable—a dish that could be a conversation starter. Serving teriyaki chicken in a carved-out pineapple half didn’t just delight our guests, it completely changed the mood. Suddenly, a Tuesday evening felt like a tropical getaway.
Rooted in Japanese-American fusion, chicken teriyaki has long been a go-to comfort food. The sweet-savory glaze, tender chicken, and crunchy stir-fried vegetables are always a win. But when you add fresh pineapple, both inside the dish and as its edible bowl, something playful and elegant happens.
Whether you’re trying to impress dinner guests, spice up meal prep, or just bring some joy to your table, these Chicken Teriyaki Pineapple Bowls are a feast for the senses.

Why You’ll Love This Recipe:
- Tropical vibes, anytime – The pineapple bowl doesn’t just look amazing—it infuses the dish with juicy sweetness.
- Homemade teriyaki, no mystery ingredients – Skip the bottled stuff and make your own glaze that tastes richer and fresher.
- Customizable and family-friendly – Swap out the veggies or make it a bit spicy—this dish can suit a range of palates.
- Meal prep friendly – Make the components in advance and assemble when you’re ready to serve.
INGREDIENTS YOU’LL NEED:

- 2 boneless, skinless chicken breasts, cubed
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 1 large ripe pineapple
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and sliced green onions for garnish
HOW TO MAKE CHICKEN TERIYAKI PINEAPPLE BOWLS:
STEP-BY-STEP INSTRUCTIONS:
1. Start with the Sauce
Homemade teriyaki sauce makes all the difference. In a small saucepan, whisk together soy sauce, brown sugar, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat. In a separate cup, mix cornstarch and water until smooth, then whisk this slurry into the saucepan. Stir until thickened, about 3–5 minutes. Remove from heat and add sesame oil for that toasty finish.
2. Sauté the Chicken
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken cubes, letting them brown and cook through, about 7–8 minutes. Make sure they’re golden and tender.
3. Add Your Veggies
Toss in your chopped bell pepper, broccoli, carrot, and snap peas. Stir-fry everything for about 3–4 minutes until bright and slightly tender. We want crunch—not mush.

4. Combine with Sauce
Pour the teriyaki sauce over the chicken and veggies. Stir to coat everything well and simmer for a few more minutes until glossy and fragrant.
5. Prepare the Pineapple Bowls
Slice the pineapple in half lengthwise, keeping the leaves on for flair. Using a paring knife, cut a rectangle around the inside edge, about half an inch from the sides. Scoop out the flesh with a spoon (save the juice and dice some chunks to add to the dish if you like).
6. Assemble and Garnish
Fill each hollowed pineapple half with the chicken teriyaki mixture. Sprinkle with sesame seeds and green onions. A few pineapple chunks on top give it a sweet, tangy bite.
HELPFUL TIPS:
- Use fresh pineapple for the best presentation and flavor. It’s juicy, fragrant, and adds a tropical sweetness that canned can’t match.
- Cook in batches if your skillet isn’t large. Overcrowding will steam the chicken instead of browning it.
- Dice leftover pineapple into small bits and stir into the final mixture, or save it for smoothies and fruit bowls.

DETAILS:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Fusion
- Diet: Gluten-Free (if using tamari)
NOTES:
- Substitute tofu or seitan for a vegetarian version.
- For a spicier kick, add chili flakes or sriracha to the teriyaki sauce.
- Leftover teriyaki sauce keeps well in the fridge for up to a week.

NUTRITIONAL INFORMATION (Per Serving):
- Calories: 450
- Protein: 35g
- Carbs: 40g
- Fat: 15g
- Sugar: 20g
- Fiber: 5g
FREQUENTLY ASKED QUESTIONS:
Can I use canned pineapple?
Yes, especially for the filling. But for presentation and texture, a fresh pineapple is unbeatable.
Can this be made ahead?
Absolutely. Cook the teriyaki chicken and chop the pineapple in advance. Just reheat and assemble when ready.
What’s the best way to scoop a pineapple?
Use a knife to cut around the inside edge, then spoon out the flesh in chunks. Go slowly—it doesn’t need to be perfect.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the pineapple halves separate to prevent sogginess. Reheat the filling in a skillet or microwave.

Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Slow Cooker Korean BBQ Chicken
- Easy Slow Cooker Chicken Fajitas
- BBQ Pineapple Chicken Kabobs: The Perfect Sweet and Savory Summer Skewers
- Sweet Hawaiian Crockpot Chicken
CONCLUSION:
Chicken Teriyaki Pineapple Bowls bring together bold flavors, fresh ingredients, and creative presentation in a way that’s truly unforgettable. Whether you’re planning a summer dinner party or just need to escape to a tropical flavor zone, this dish delivers beauty, taste, and fun. Try it once and you’ll be adding it to your regular dinner rotation.
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Chicken Teriyaki Pineapple Bowls
Description
There’s something magical about meals that whisk us away to another place—without even leaving the kitchen. Chicken Teriyaki Pineapple Bowls are one of those dishes. With every bite, you’re instantly transported to a breezy, sun-kissed coastline where the air smells like grilled pineapple and the warmth of summer lingers long into the evening.
This recipe first became a favorite in our household during a backyard luau-themed dinner. We were looking for something that wasn’t just tasty but also memorable—a dish that could be a conversation starter. Serving teriyaki chicken in a carved-out pineapple half didn’t just delight our guests, it completely changed the mood. Suddenly, a Tuesday evening felt like a tropical getaway.
Rooted in Japanese-American fusion, chicken teriyaki has long been a go-to comfort food. The sweet-savory glaze, tender chicken, and crunchy stir-fried vegetables are always a win. But when you add fresh pineapple, both inside the dish and as its edible bowl, something playful and elegant happens.
Whether you’re trying to impress dinner guests, spice up meal prep, or just bring some joy to your table, these Chicken Teriyaki Pineapple Bowls are a feast for the senses.
Ingredients
-
2 boneless, skinless chicken breasts, cubed
-
1 tablespoon vegetable oil
-
1 red bell pepper, sliced
-
1 cup broccoli florets
-
1 carrot, julienned
-
1 cup snap peas
-
1 large ripe pineapple
-
2 tablespoons soy sauce (or tamari for gluten-free)
-
2 tablespoons brown sugar
-
1 tablespoon honey
-
1 tablespoon rice vinegar
-
2 garlic cloves, minced
-
1 teaspoon fresh ginger, minced
-
1 teaspoon sesame oil
-
1 tablespoon cornstarch
-
2 tablespoons water
-
Sesame seeds and sliced green onions for garnish
Instructions
1. Start with the Sauce
Homemade teriyaki sauce makes all the difference. In a small saucepan, whisk together soy sauce, brown sugar, honey, vinegar, garlic, and ginger. Bring to a simmer over medium heat. In a separate cup, mix cornstarch and water until smooth, then whisk this slurry into the saucepan. Stir until thickened, about 3–5 minutes. Remove from heat and add sesame oil for that toasty finish.
2. Sauté the Chicken
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the chicken cubes, letting them brown and cook through, about 7–8 minutes. Make sure they’re golden and tender.
3. Add Your Veggies
Toss in your chopped bell pepper, broccoli, carrot, and snap peas. Stir-fry everything for about 3–4 minutes until bright and slightly tender. We want crunch—not mush.
4. Combine with Sauce
Pour the teriyaki sauce over the chicken and veggies. Stir to coat everything well and simmer for a few more minutes until glossy and fragrant.
5. Prepare the Pineapple Bowls
Slice the pineapple in half lengthwise, keeping the leaves on for flair. Using a paring knife, cut a rectangle around the inside edge, about half an inch from the sides. Scoop out the flesh with a spoon (save the juice and dice some chunks to add to the dish if you like).
6. Assemble and Garnish
Fill each hollowed pineapple half with the chicken teriyaki mixture. Sprinkle with sesame seeds and green onions. A few pineapple chunks on top give it a sweet, tangy bite.
Notes
-
Substitute tofu or seitan for a vegetarian version.
-
For a spicier kick, add chili flakes or sriracha to the teriyaki sauce.
-
Leftover teriyaki sauce keeps well in the fridge for up to a week.