Hawaiian Chicken Bowl with Glossy Teriyaki and Fresh Pineapple
By Emma Collins
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
I make this Hawaiian chicken bowl when I want dinner laid out in one bowl, with hot glazed chicken and cool produce in separate sections (I like the pineapple cold). Dark char marks and a glossy dark amber teriyaki coating bring the savory side, while fresh pineapple stays crisp against steamed jasmine rice.
Jasmine rice gets rinsed in a fine-mesh strainer until the water runs clear. After cooking it covered, I let it rest before fluffing, and I like its floral aroma once it meets the dark sauce in the bowl. The grains stay separate enough to catch the glaze without turning gummy. For a tropical change, replace half the cooking water with coconut milk for a softer rice base.
Dry chicken is how I get the surface to sear in a hot cast-iron skillet, and I heat the oil until it shimmers with a faint wisp of smoke before the cubes go in. Leave the cubes in one layer for the first sear, then look for dark brown marks before turning them. Pack the pan too tightly and moisture builds up, leaving you without the charred edges I want here.
Build each bowl on steamed rice, then set the chicken and toppings in separate sections, finishing with sesame and scallions. That layout works for people who'd rather leave onion aside, and I catch the pineapple juice while cutting to drizzle over the bowl at the table.
Why you'll love this recipe
- People who like their dinner parts separate can build the bowl around the onion or pepper they want.
- Four bowls make dinner easy to put on the table, and the separate sections keep serving from getting fussy.
- Fresh pineapple gives a firm bite beside the hot chicken and dark teriyaki glaze in each bowl.
- Jasmine rice catches the extra sauce without turning gummy because it's rinsed before it goes into the pot.
- Use a cast-iron skillet or grill pan for the dark marks people reach for first.
- Serve it as a full meal, or put zesty jalapeno slaw alongside for anyone who wants more bite.
Ingredients
- •2 cups jasmine rice (rinsed well)
- •3 cups water (plus 1 tsp for an optional cornstarch slurry, or 1 tbsp to loosen tacky sauce)
- •salt (a pinch for the rice, plus to taste for the chicken)
- •1 ½ lbs boneless skinless chicken breast (cut into uniform 1-inch cubes)
- •black pepper (to taste)
- •2 tbsp avocado or vegetable oil
- •¾ cup teriyaki glaze (thick and dark amber)
- •1 tsp cornstarch (optional, for thickening thin sauce)
- •1 ½ cups fresh pineapple (cut into chunks)
- •1 large red bell pepper (sliced into thin strips)
- •¼ small red onion (thinly slivered)
- •1 tbsp black sesame seeds (for garnish)
- •3 green scallions (finely chopped, for garnish)
Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear.
- 2
Combine the rice, 3 cups water, and a pinch of salt in a pot.
- 3
Bring the rice to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- 4
Remove the pot from the heat and let the rice sit covered for 5 minutes, then fluff it with a fork.
- 5
Pat the chicken cubes completely dry with paper towels and season them lightly with salt and pepper.
- 6
Heat the oil in a large skillet over medium-high heat until it shimmers and a faint wisp of smoke appears.
- 7
Add the chicken in a single layer without crowding the pan.
- 8
Sear the chicken undisturbed for 3-4 minutes, until dark brown char marks form.
- 9
Flip the chicken and cook for another 3 minutes.
- 10
Pour the teriyaki glaze over the chicken and toss until the sauce bubbles, reduces, and coats the pieces in a glossy dark amber layer.
- 11
Slice the red bell pepper into long thin strips, cut the red onion into thin slivers, and chop the pineapple into bite-sized chunks, catching any juice.
- 12
Divide the steamed rice among white ceramic bowls and arrange the chicken, pineapple, red pepper, and red onion in separate sections.
- 13
Sprinkle the bowls with black sesame seeds and green scallions, then drizzle over the reserved pineapple juice.
FAQ
Nutrition (per serving)
Calories
520
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