Tropical Teriyaki Chicken Rice Bowl: Quick & Flavorful Delight

Enjoy a Tropical Teriyaki Chicken Rice Bowl in just 25 minutes, a quick, versatile meal that delights your taste buds!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 bowls

Course: Dinner

Cuisine: Asian, Tropical

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

1 cup Jasmine or Brown Rice Optionally substitute with quinoa or cauliflower rice.

For the Chicken

1 pound Boneless, Skinless Chicken Thighs or Breasts Can replace with tofu or shrimp.

For the Sauce

½ cup Teriyaki Sauce Use gluten-free teriyaki sauce if necessary.

For the Fruits & Vegetables

1 cup Pineapple Chunks (Fresh or Canned) Drain well if using canned.
1 cup Diced Bell Pepper (Red or Green) Use any variety or substitute with snap peas.
2 cups Broccoli Florets Substitute with any green vegetable if desired.

For Cooking

2 tablespoons Olive Oil Can replace with avocado oil.

For Garnish

1 tablespoon Sesame Seeds (Optional) Omit if allergies are a concern.
2 tablespoons Green Onions Can substitute with chives or leeks.

For Seasoning

to taste Salt
to taste Pepper

Equipment

Saucepan
large skillet
Fine mesh sieve

Method

Step‑by‑Step Instructions

Rinse 1 cup of jasmine or brown rice under cold water until clear, then combine with 2 cups of water in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15-20 minutes until tender. Fluff with a fork.
Cut 1 pound of chicken into bite-sized pieces and season generously with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken pieces in a single layer, cooking for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, add 1 cup of diced bell pepper and 2 cups of broccoli florets. Stir-fry for about 5 minutes until tender-crisp.
Return the chicken to the skillet, pour in ½ cup of teriyaki sauce and 1 cup of pineapple chunks. Stir well and let it simmer for 2-3 minutes.
Spoon the mixture over fluffed rice in bowls.
Sprinkle with sesame seeds and green onions to garnish, serve immediately.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 60gProtein: 28gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

Ensure chicken is fully cooked and adjust teriyaki sauce to taste. Experiment with vegetables and rinse rice before cooking for fluffiness. Store leftovers in an airtight container for up to 3 days.

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